1. THE INGREDIENTS
OF A RICH,
COMPLEX
BOUILLABAISSE
William D. Jones MD

2. Introduction
■ William D. Jones, MD, is an Oklahoma City, OK, physician who
provides preventive and occupational health care. Before starting
his career as a physician in OK,William D. Jones, MD, had the
opportunity to live in France in the early 1980s, and he enjoys
trying out French culinary techniques when he has the chance.
A piece published by PBS drew attention to the traditional French
seafood stew bouillabaisse through the lens of Julia Child, who
included a four-page recipe for the dish in Mastering the Art of
French Cooking.
Among the ingredients that go into this classic “leftovers” dish are
aromatic seasonings, such as parsley, thyme, bay leaves, and
saffron. In addition, diced carrots, garlic, celery, onions, peppers,
and tomatoes are foundational ingredients that tend to blend into
the broth with enough cooking time.

3. Bouillabaisse
■ The types of seafood that make up a bouillabaisse are varied.
Typically, there are shellfish, such as clams to mussels, and
crustaceans, including lobster, crab, or shrimp. Fish that pair
well with these within a stew include snapper and cod.
Bouillabaisse also benefits from flavor enhancers such as
caramelized onions and mushrooms, which contain glutamic
acid and impart a sense of umami to the broth. Finishing
touches include ingredients such as scallions and cilantro,
which are sprinkled into the soup at the last minute to provide a
zestful, sharp note.