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Marsh’s Dungeness Crab & Pacific Cod Bouillabaisse

  • All Shellfish
  • Soup / Stew
  • Active Time:15 min
  • Total Time:1 hr
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan

Use the Dungeness crab shells - or another tasty, wild crustacean, like our spot shrimp - as the base of a home-made stock, and be sure to put the meat in as well. If you’re feeling adventurous, any white-fleshed species like rockfish, halibut, or lingcod will work well as a substitute for the Pacific cod. It’s warming and delicious.


  • 2 Dungeness crab leg clusters Available in Our Premium Seafood Subscription Box

  • 1 pound Pacific cod, cut into 1 inch strips

  • 5 ½ cups water

  • 3 bay leaves

  • 12 whole black peppercorns

  • Peel from one orange

  • 3 tablespoons olive oil

  • ½ teaspoons kosher salt

  • 2 fennel bulbs, thinly sliced

  • 1 medium onion, diced

  • 1 leek, thinly sliced (white and light green parts only)

  • 4 cloves garlic, minced

  • 4 tomatoes

  • 1½ cups dry white wine

  • 2 tablespoons fresh thyme

  • ½ teaspoon saffron threads (optional)

  • ½ teaspoon smoked sweet paprika

  • 1 ounce creme fraiche or sour cream (optional)


To make a stock, remove the meat from the Dungeness leg clusters & save all shells. Bring water to a simmer. Add shells, bay leaf, peppercorns, & orange peel. Simmer gently for 15 minutes.

While the stock simmers, quarter tomatoes, lightly coat in olive oil & a pinch of salt. Roast at 400° for 15 minutes.

Heat olive oil in a heavy bottom pot. Add the onion, leek, and fennel bulbs, and sauté until soft and translucent. Save fennel fronds for garnish. Add garlic and sauté until fragrant.

Add tomatoes & wine. Bring to a boil, reducing by half. Strain crab stock through a fine mesh strainer. Add remaining liquid to wine & vegetable mixture.

Add 1 tbsp thyme, saffron, and smoked paprika, and simmer 10 minutes. Then, add the cod & crab meat. Cook 2 minutes.

Remove from heat, garnish with a dollop creme fraiche, remaining fresh thyme, and fresh fennel fronds. Serve hot.


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