Chicken Bouillabaisse With Chorizo and Clams
Updated November 4, 2025
- Total Time
- About 45 minutes, plus at least 2 hours' refrigeration
- Rating
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Ingredients
½ cup coarsely chopped onions
¼ cup coarsely chopped celery
¼ cup peeled, coarsely chopped carrots
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
½ teaspoon saffron threads
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour
¼ teaspoon fennel seeds
¼ teaspoon herbes de Provence
¾ teaspoon salt
½ teaspoon freshly ground pepper
4 half bone-in chicken breasts
4 chicken thighs
1 ½ cups canned plum tomatoes, diced, with liquid
1 cup dry white wine
1 dried hot red chili pepper
5 medium red bliss or Yukon gold potatoes, scrubbed and halved
10 ounces chorizo sausage, cut into 1-inch lengths
24 littleneck clams, well scrubbed
1 tablespoon Pernod
1 tablespoon chopped tarragon
Rouille (see recipe)
Nutritional analysis per serving (8 servings)
31 grams carbs; 180 milligrams cholesterol; 600 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 29 grams fat; 4 grams fiber; 885 milligrams sodium; 46 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
- Step 2
Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 ½ cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
- Step 3
Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and ¼ cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
- Step 4
If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.
Private Notes
Comments
I’ve been making this since it was first published in the magazine 20 years ago. It’s a standout as is, but I’ve also subbed in other fish.
This is an outstanding recipe. I had a guest who couldn't eat shellfish, so I used cod in place of the clams. The smell of the rouille being dolloped onto the bowls is heavenly. I highly recommend.
This was just plain delicious. If you can't get all the right components to make an all-seafood bouillabaisse, this is wonderful and a breeze to make. And yes, make the rouille. I liked this one better than the more EVOO-intensive kind.