Description
This classic Bouillabaisse recipe is a traditional French seafood stew showcasing a flavorful medley of halibut, mussels, scallops, and shrimp simmered in a rich, aromatic broth infused with fennel, garlic, saffron, and fresh herbs. Served with toasted baguette slices, it’s a comforting dish perfect for seafood lovers seeking a hearty, elegant meal.
Ingredients
Scale
Base Ingredients
- 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
- 1 cup dry white wine
- 4 cups clam juice (or seafood stock)
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
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, stirring frequently to prevent burning. Add the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release the flavors.
- Add the liquids and tomatoes: Stir in the white wine, scraping up browned bits from the bottom of the pot. Cook for 1 minute to reduce slightly. Add clam juice (or seafood stock), canned diced tomatoes with their juices, and bay leaves.
- Simmer: Bring the mixture to a boil, then reduce heat to medium and simmer for 8 to 10 minutes or until the liquid reduces by half, concentrating the flavors.
- Prep the fish: Season halibut pieces with salt and pepper. Add the halibut to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to begin cooking the fish gently.
- Add and cook the remaining seafood: Nestle in the mussels and scallops, cover, and cook for another 3 minutes. Remove the lid, add the shrimp, cover again, and cook for 2 to 3 minutes until shrimp is opaque, halibut is cooked through, mussels have opened, and scallops are firm.
- Finish: Remove from heat. Discard bay leaves and any unopened mussels. Stir in chopped basil and parsley. Taste the broth and adjust salt and pepper as needed.
- Serve: Ladle the bouillabaisse into wide, shallow bowls. Garnish with red pepper flakes if desired, and serve with toasted baguette slices for dipping.
Notes
- Mix different types of seafood such as firm fish, shrimp, mussels, and scallops for authentic flavor and texture variety.
- Don’t skip the key aromatics: saffron, garlic, and fennel are signature flavors in Bouillabaisse and essential to achieving the classic taste.
- Slow cooking the broth helps marry the flavors beautifully, so avoid rushing the simmering process.
- If avoiding wine, substitute with chicken broth plus a splash of Dijon mustard or water with a dash of vinegar to maintain acidity.
- Additions like tomato paste or a bit of citrus zest can enhance depth of flavor, especially when wine is omitted.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg
