Description
This classic Bouillabaisse recipe is a fragrant and flavorful French seafood stew featuring a medley of fresh fish, shrimp, mussels, and scallops simmered in a rich broth infused with saffron, garlic, fennel, and aromatic herbs. Perfect for a hearty and elegant meal, it combines bright wine and tomato notes with the sweetness of seafood, served with toasted baguette slices for a true Provençal experience.
Ingredients
Scale
Base
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 fennel bulb, cored and finely chopped
- 1 small yellow onion, diced
- 8 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon saffron threads
- ⅛ teaspoon cayenne pepper
Liquids and Seasoning
- 1 cup dry white wine
- 4 cups clam juice (or seafood stock)
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
- Salt and fresh ground black pepper, to taste
Seafood
- 1 pound halibut filets, cut into 3-inch pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 8 to 10 ounces raw shrimp, peeled and deveined
Finishing Touches
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Red pepper flakes, for garnish (optional)
- Toasted baguette slices, for serving (optional)
Instructions
- Cook the aromatics: Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add the chopped fennel and onion, cooking for about 5 minutes until softened while stirring frequently to avoid burning. Stir in the garlic, thyme, paprika, saffron, and cayenne pepper and cook for an additional 20 seconds to release their flavors.
- Add the liquids and tomatoes: Pour in the white wine, scraping up any browned bits from the bottom of the pot, and cook for 1 minute. Then add the clam juice or seafood stock, canned diced tomatoes with their juices, and the bay leaves, stirring to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to medium and let it simmer uncovered for 8 to 10 minutes or until the liquid reduces by about half, concentrating the flavors.
- Prep the fish: Season the halibut pieces with salt and freshly ground black pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes.
- Add and cook the remaining seafood: Nestle the cleaned mussels and scallops into the pot, cover again, and cook for 3 minutes. Then remove the cover, add the shrimp, cover once more, and cook for 2 to 3 minutes until the shrimp turn opaque, the halibut is fully cooked, mussels have opened, and scallops are firm.
- Finish: Remove the pot from heat, discard the bay leaves and any unopened mussels. Stir in the fresh chopped basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the bouillabaisse into wide bowls, garnish with optional red pepper flakes, and serve alongside toasted baguette slices to soak up the flavorful broth.
Notes
- Choosing seafood: Use a mixture of firm fish, shrimp, mussels, and scallops to get the best flavor and authentic texture combination for Bouillabaisse.
- Seasoning: The saffron, garlic, and fennel are essential aromatic elements that give this stew its signature taste—do not skip them.
- Don’t rush: Allow the broth to simmer gently to meld and deepen flavors, which is key to a great Bouillabaisse.
- If skipping wine, substitute with chicken broth plus a dash of Dijon mustard or water with a splash of vinegar for acidity.
- Boost flavors by adding tomato paste while sautéing the vegetables or a bit of lemon zest if you want to compensate for missing wine.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
