Name: Bouillabaisse Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
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; Salt and fresh ground black pepper, to taste; 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; 2 tablespoons finely chopped fresh basil; 1 tablespoon finely chopped fresh parsley; Red pepper flakes, for garnish (optional); Toasted baguette slices, optional, for serving

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Introduction

Bouillabaisse is a classic French seafood stew bursting with aromatic herbs, saffron, and a medley of fresh seafood. This comforting dish combines halibut, mussels, scallops, and shrimp in a flavorful broth that’s perfect for a special dinner or a cozy night in.

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
1 pound halibut filets, cut into 3-inch pieces
Salt and fresh ground black pepper, to taste
12 ounces mussels, scrubbed and debearded
1 pound sea scallops, tendons removed
8 to 10 ounces raw shrimp, peeled and deveined
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

Step 1: Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add the chopped fennel and diced onion, cooking for about 5 minutes until softened. Stir frequently to prevent burning.
Step 2: Stir in the minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper; cook for 20 seconds to release the aromas.
Step 3: Pour in the white wine, scraping up any browned bits from the bottom of the pot, and cook for 1 minute.
Step 4: Add the clam juice (or seafood stock), canned diced tomatoes with their juices, and bay leaves. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes until the liquid is reduced by half.
Step 5: Season the halibut pieces with salt and pepper, then add them to the pot. Reduce the heat to medium-low, cover, and cook for 2 minutes.
Step 6: Nestle in the mussels and scallops, cover the pot again, and cook for 3 minutes.
Step 7: Remove the cover, add the shrimp, cover once more, and cook for 2 to 3 minutes until the shrimp is opaque, halibut is cooked through, mussels have opened, and scallops are firm.
Step 8: Remove the pot from heat. Discard bay leaves and any mussels that did not open. Stir in the chopped basil and parsley. Taste and adjust salt and pepper as needed.
Step 9: Serve the bouillabaisse in wide bowls, garnished with red pepper flakes if desired, and accompanied by toasted baguette slices.

Tips & Variations

Use fresh seafood for the best flavor and freshness. If you can’t find halibut, firm white fish like cod or snapper work well.
For a richer broth, add a splash of fish stock or use homemade seafood stock instead of clam juice.
Add a pinch of fennel seeds if you want to enhance the fennel flavor even more.
If you prefer a spicier dish, increase the cayenne pepper slightly or add extra red pepper flakes when serving.

Storage

Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood. It’s best eaten fresh, so avoid freezing as it can change the texture of the seafood.

How to Serve

A bowl filled with a seafood soup showing about three main visible layers: the base layer is a light orange broth mixed with herbs and small red chili flakes, the middle layer has white round scallops and pink cooked shrimp with stripes, and the top layer includes open black mussel shells and a few green basil leaves sprinkled on top. The bowl is white with a brown rim, placed on a white marbled surface with two lemon halves and two pieces of toasted bread with herb seasoning near it, along with a white cloth with black dots on the side. A silver spoon is partly inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this recipe?

Yes, you can substitute or add other seafood like clams, crab, or different types of fish based on availability and preference. Just be mindful of cooking times to avoid overcooking delicate seafood.

What is the best way to serve bouillabaisse?

Bouillabaisse is traditionally served hot in wide shallow bowls with crusty toasted baguette slices, which you can use to soak up the delicious broth. Garnish with fresh herbs and a sprinkle of red pepper flakes for added flavor.