Bouillabaisse Stock Recipe - Carnival Cruise Lines

Carnival Cruise Lines - Information & Tips

Carnival Cruise Lines
Bouillabaisse Stock

Bouillabaisse Stock - Carnival Cruise Lines

Bouillabaisse Stock - Recipe

Serves: 40


  • 10 lbs Lobster Heads
  • 4 lbs Chicken Bones
  • 1lb Carrots large
  • 1 lb Yeloow Onion peeled, chopped
  • 1/4 lb Celery chopped
  • 6 Fennel Tops
  • 6 lbs Tomatos ripe
  • 8 cloves Fresh Galic peeled, chopped
  • Few Sprigs Thyme chopped
  • 1 can Tomatos diced
  • 1/2 gt Olive Oil
  • 1 gal White Wine White cooking
  • 4 fl oz Pernod
  • 1 Bay Leaf
  • A Couple Star Anise
  • 3.5 gal Water
  • White Pepper to taste
  • Salt to taste


  • Clean & Wash Lobster Heads very carefully in cold running water. Wash Chicken Bones in cold running water as well.
  • Cut Carrot, Onion, Celery, Fennel & Fresh Tomatoes into even sized Dices.
  • Heat up half the Olive Oil in a Tilting Pan and sauté Lobster Heads evenly on all sides to deep color.
  • Add Aromatic Vegetables & crushed Garlic and continue to sauté.
  • Transfer to the Stock Pot and add Chicken Bones to it.
  • In the same Pan heat up the rest of the Olive Oil and sauté Fish Trimmings lightly.
  • Add Pernod and cook for 2 minutes.
  • Deglaze with half of the White Wine, simmer for 5 minutes, then transfer to the Stock Pot.
  • Add rest of the White Wine, Thyme, Star Anise, Bay leaf, fresh Tomatoes.
  • Season with Salt & White Pepper Powder. Mix well and cover with Water.
  • Bring it to a boil, remove any accumulated scum and at low heat simmer for 1 1/2 Hours.
  • Pass through a strainer in a way to attain a strong concoction.