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Maryland Chesapeake Bouillabaisse

(8 servings) – From Chef Clint Roze

Maryland Chesapeake Bay Bouillabaisse


– For the Crab Stock

1 dozen Soup crabs (shells with meat removed)
1 Small onion
1 Carrot, peeled
1 stalk Celery
2 tablespoons Butter
½ teaspoon Thyme
1 Bay leaf
¼ teaspoon Ground pepper
6 quarts Water

– For the Chesapeake Bouillabaisse

Butter, as needed
1 bulb Fennel, sliced
½ Yellow onion, diced
1 red pepper, chopped
2 Roma tomatoes, peeled
½ lb Red or Yukon potatoes, diced
5 leaves Basil, chopped
3 sprigs Thyme
½ gallon crab stock
1 Green onion, diced
2 ears White corn, cut in ½
1 cup Shucked oysters, with brine
¼ lb Jumbo lump crab meat
8 Little neck clams
1 lb Rockfish fillet
1 French baguette


– Crab Stock- Cook onion, carrot and celery in butter for about 5 minutes. Add seasonings and crab shells. Allow to heat up for several minutes, stirring occasionally. Add water. Simmer for 45 – 60 min (do not boil). Strain

– Chesapeake Bouillabaisse- Cook fennel and onion in butter over medium heat until very soft. Add peppers, cook for an additional 4 minutes. Add tomatoes, potatoes, herbs and crab stock – simmer until potatoes are almost done. While potatoes are cooking, sear rockfish fillet in a separate pan over high heat to color flesh – does not need to cook through. Add clams and corn – simmer for 4 minutes add seared rockfish and oysters – continue to simmer until clams start to open. Add crab meat and serve with fresh baguette loaf.