from “Sizzling Skillets and Other One-Pot Wonders” by Emeril Lagasse

As some of you might remember, I recently posted on my 30AEATS Facebook page that I was chosen to participate in Emeril Lagasse’s One-Pot Wonder Party. Over the next few weeks, myself and 19 other fantastic fellow food bloggers will be testing recipes in the pre-released “Sizzling Skillets And Other One Pot Wonders“, and sharing the results with you! Even more exciting, we will be having a couple of giveaways, so stay tuned to!

Yesterday, my husband and I sat and plundered through the cookbook, both remarking how delicious many of the recipes read. After spending quite a few years in Louisiana, and often cooking one pot dishes such as gumbo, jambalaya, and courtbouillon, I have to say, this book is nothing like that. There are a variety of national and international dishes to choose from, but today we settled on the Bouillabaisse.

Living on the Gulf Coast has afforded me great access to wonderful seafood, and the ability to befriend many fisherman and fishmongers. One of my favorite places to go for local seafood is Joe Patti’s when I am in Pensacola. There, I am able to pick up most everything I need for this dish, except the produce shown above, which I picked up at a local farmers market. For the Rich Shrimp Stock (recipe below), which is the base of many seafood soups and stews such as this, I used lobster heads and bodies as well as the shrimp suggested, only because I had the lobster last night for dinner.

The cool decorative Zak bowls shown above, were given to the bloggers to try (soon to be in a giveaway for you), and I found them quite handy for storage as I chopped the ingredients. I normally use smaller porcelain ramekins, but for this dish they were wonderful and easy to clean. There are actually more, although I only show three. In remembrance, today was the anniversary of 9/11, and so many in our great nation focused their attention to special memorial services shown on the television. At this point in my day, I was really in the mood for some comforting food such as this Bouillabaisse.

A traditional Provencal fish stew, Bouillabaisse originates from the port city of Marseille. I was fortunate to travel to Marseille a few years ago, and I can honestly say, it is one of the most gorgeous places I have laid eyes on, and has some of the most outstanding food. With that being said, after chopping the produce, it was time to add the diced tomatoes and let this Provencal dish simmer for a moment before adding the Herbsaint. The recipe calls for Pernod or Herbsaint, but we happened to have the latter on hand.

Herbsaint, is an anise-flavored liquor which originates from New Orleans, and though fennel, licorice tasting as well, was an ingredient in this dish, the two together were not overpowering in the least. As the broth simmered along with the shellfish, fish, and vegetables, the most amazing aromas filled our home.

Here is a birds eye view of the simmering Bouillabaisse, almost ready to serve, but it just would not be right without the Roasted Red Pepper Ailoi, also a recipe in Sizzling Skillets and One-Pot Wonders. Since I have only been given three of the recipes from the cookbook to share with you, and I am sure you will want more, you can purchase the book here. Also, keep watching for updates on, as I have a copy that will be part of the giveaway, thanks to the good folks at The Secret Ingredient!

The aioli, a Provencal garlic mayonnaise, is a very traditional and integral part of the dish, and is served as a condiment. It can be used with any meat, poultry, fish or vegetable, and can be stirred into soups or stews. I used mine as a spread on the warm baguette shown above in the feature photo, and it was the perfect accompaniment to the Bouillabaisse. I like spicy foods, so to give the aioli a kick, I did go outside of the recipe and added 1/4 tsp of the Emeril’s Essence Seasoning that the bloggers were given, as well as a dash of Sriracha. It was delicious!

Here is the recipe I promised for the Rich Shrimp Stock.

Rich Shrimp Stock


  • 1 to 1 1/2 pounds shrimp shells and heads
  • 1 tablespoon vegetable or olive oil
  • 14 cups water
  • 1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
  • 1/2 cup roughly chopped celery
  • 2 small carrots, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh thyme
  • 2 large sprigs fresh parsley

Note: When having shrimp or lobster, I save my shells in a double bagged freezer bag, and make seafood stock within the week which can be frozen and saved for up to a month. Emeril’s says,”toasting the shells in oil before adding the water gives added depth to this stock, which can be used in countless ways.”


  1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
  2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
  3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)

About 12 cups

Note: You can easily double the ingredient amounts to make a larger batch of stock.
To save space in the freezer, you can reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to reconstitute as needed.

The selected food bloggers in the One-Pot Wonder Party are listed to the right of my 30AEATS home page. Take a minute to check them out! It will be worth your time, as you will get to see first hand the different approaches that each blogger takes, as they create chosen recipes from the cookbook, before it is even released!

{Disclaimer: I received a free copy of Sizzling Skillets and Other One-Pot Wonders in exchange for participating in the party, as well as Zak bowls and a sample of Emeril’s Essence.  All of the opinions expressed in 30AEATS are mine.}


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