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Bouillabaisse Recipe

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★★★★★

4.8 from 78 reviews

A classic French seafood stew, Bouillabaisse combines a fragrant mix of aromatic vegetables, herbs, saffron, and a medley of fresh seafood simmered in a flavorful broth. This hearty dish is perfect for serving with crusty baguette slices to soak up every delicious drop.

Ingredients

Scale

Aromatics & 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 & Seasonings

  • 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

Garnishes & Serving

  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • Red pepper flakes, for garnish (optional)
  • Toasted baguette slices, optional, for serving

Instructions

  1. Cook the aromatics: Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add chopped fennel and onion, cooking for about 5 minutes until softened, stirring frequently to avoid burning. Stir in garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release their flavors.
  2. 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. Add clam juice or seafood stock, diced tomatoes along with their juices, and bay leaves.
  3. Simmer: Bring the mixture to a boil, then reduce heat to medium and simmer for 8 to 10 minutes until the liquid reduces by half, concentrating the flavors.
  4. Prep the fish: Season halibut pieces with salt and pepper. Add them to the pot, lower heat to medium-low, cover, and cook for 2 minutes to start cooking the fish gently.
  5. Add and cook remaining seafood: Nestle in the mussels and scallops, cover, and cook for 3 minutes. Remove cover, add shrimp, cover again and cook for an additional 2 to 3 minutes until shrimp is opaque, halibut is cooked through, mussels have opened, and scallops are firm.
  6. Finish: Remove from heat, discard bay leaves and any unopened mussels. Stir in fresh basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle bouillabaisse into wide bowls, sprinkle with red pepper flakes if desired, and serve with toasted baguette slices to enjoy the broth.

Notes

  • Ensure all mussels are scrubbed clean and debearded before cooking.
  • Discard any mussels that do not open after cooking as they may not be safe to eat.
  • Saffron is essential for authentic flavor; however, it can be substituted with a pinch of turmeric in a pinch.
  • Use fresh seafood when possible for the best flavor and texture.
  • Adjust cayenne pepper and red pepper flakes according to your preference for spice.
  • To make it dairy-free, omit the butter and increase olive oil slightly.

Keywords: Bouillabaisse, seafood stew, French recipe, halibut, mussels, scallops, shrimp, saffron, tomato broth

Find it online: https://miarosetti.com/bouillabaisse-recipe/