HOW TO MAKE Shrimp Bouillabaisse
This week’s recipe is a little journey—a play on a classic bouillabaisse, but with a Vendador twist. We have left out the traditional rouille. Instead, we’re letting the luxurious New Caledonian blue prawn shine in a saffron-kissed broth, paired with a vibrant mussel escabeche and kissed by the smoke of binchotan coals.
We created this version as an homage to the French Riviera, where rustic seafood stews meet sun-drenched ingredients and generous hospitality. It’s one of those dishes that feels like a celebration—sophisticated but deeply comforting. And the aroma? You’ll know exactly what I mean once the fennel hits the grill.
Whether you’re preparing this for clients or a special evening at home, this bouillabaisse is meant to gather people together. Dive in below and watch the full tutorial here!
What is Shrimp Bouillabaisse?
The bouillabaisse hails from Marseille, originally a humble fishermen’s stew made with the catch of the day and aromatics from the Provençal pantry. Traditionally served with rouille (a garlicky saffron sauce) and crusty bread, it’s since become a beloved French staple.
Our version features blue New Caledonian prawns grilled over binchotan, a rich saffron shellfish broth, and a refreshing mussel escabeche with fennel, citrus, and olives. The result is a dish that layers smoke, sweetness, salinity, and silkiness all in one bowl!
Shrimp Bouillabaisse Recipe & Tutorial: Step-by-Step
Clam and Mussel Steaming
1250g Fennel (rough dice)
1250g Celery (rough dice)
1250g Onion (rough dice)
1250g Leek (rough dice)
75g Garlic (crushed)
12.5g Thyme
10g Tarragon
10.5g White wine
6g Celery Seed
10g Fennel Seed
2-3 Bay Leaves
6L Water
2 bottles Dry Vermouth
10x Mussels (Clams work great too)
Directions:
Add the vermouth to the pot and bring to a boil
Add everything else besides the shellfish
Once rolling, add the shellfish and cover
Steam until open and aromatic
Remove and strain
Pick the mussels for the escabeche
Reduce the musself liquid by half, cool and store.
Mussel Sauce
400g Mussel Stock (reduced)
400g Cream
2g Aleppo
2.5g Saffron
2g Vanilla
80 Cold Butter (Cubed)
Directions:
Heat the base liquids and add in the aleppo, saffron and vanilla.
Transfer to a blender and mound in the cold butter a cube at a time.
Season with Salt and lemon juice.
You can alter the thickness of the sauce with xanthan gum if you want it to be thicker or keep it more liquid if you prefer it that way.
Mussel Escabeche
Picked Mussels
100g Charred Fennel
80g Red Onion Brunoise
80g Yellow Bell Pepper
100g EVOO
100g Lemon Juice
10g Parsley, Chopped
Salt to taste
5g Fennel Pollen
Direction
Mix all ingredients together!
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I'm always sharing my kitchen secrets and techniques – the same ones I use in my professional kitchen. Can't wait to show you what we're cooking up next!