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Grand Marnier Rock Cod in Bouillabaisse


  • 1/2 c. minced fresh fennel
  • 2 tbsp. olive oil
  • 1 lb. can of tomatoes, drained and chopped
  • 2 minced garlic cloves
  • 1/4 c. Grand Marnier
  • 2 c. chicken broth
  • 1/2 c. minced fresh parsley leaves
  • 1/2 tsp. dried thyme
  • 1/2 tsp. crushed fennel seed
  • 2 tbsp. tomato paste
  • ½ lb Black Mussels
  • 6-8 Rock Cod fillets (about 2 pounds)
  • 2 tbsp. melted, sweet unsalted butter
  • 1 c. minced onion
  • ½ lb Clams


Cook onion and fennel in olive oil until it is softened. Add tomatoes, garlic, Grand Marnier, bring to a boil, approximately one minute. Add broth 1/2 cup parsley, thyme, fennel seed, tomato paste, and salt and pepper to taste. Simmer 30 minutes, add clams and mussels. Boil covered 5 minutes more or until shellfish opens. Remove shellfish to a platter, cover to keep warm.

Keep cooking sauce over medium heat until thickened slightly, add remaining parsley. Butter a baking dish, arrange fillets, skin down. Season with salt and pepper to taste. Drizzle with melted butter. Bake the fillets in a preheated 500 degree oven, 8-10 minutes. Cover with the sauce and shellfish.

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