Description
Classic French Bouillabaisse is a flavorful seafood stew featuring a medley of fresh fish, shrimp, mussels, and scallops simmered in a fragrant broth of fennel, garlic, saffron, and white wine. This hearty, aromatic dish is traditionally served with toasted baguette slices, offering a perfect balance of rich and delicate flavors from the sea.
Ingredients
Scale
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
Bouillabaisse 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
- 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
Finishing & Serving
- 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 butter in a large Dutch oven over medium-high heat until melted and shimmering. Add the chopped fennel bulb and diced onion, cooking for about 5 minutes until softened and translucent, stirring frequently to avoid burning. Add minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper, cooking for an additional 20 seconds to release their aromas.
- Add the liquids and tomatoes: Stir in the dry white wine, scraping up any browned bits from the bottom of the pot to incorporate flavor. Allow to cook for 1 minute. Add the clam juice or seafood stock, canned diced tomatoes with their juices, and the bay leaves, stirring to combine.
- Simmer the broth: Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 8 to 10 minutes, or until the liquid has reduced by approximately half, concentrating the flavors.
- Prep and add the halibut: Season the halibut pieces with salt and freshly ground black pepper. Carefully add the halibut to the simmering pot, reduce heat to medium-low, cover, and cook for 2 minutes allowing the fish to begin cooking gently in the broth.
- Add and cook the remaining seafood: Nestle the mussels and scallops into the pot, cover again, and cook for 3 minutes. Remove the lid, add the shrimp, re-cover, and cook for an additional 2 to 3 minutes or until the shrimp turns opaque, mussels have opened, halibut is fully cooked through, and scallops are firm.
- Finish the stew: Take the pot off the heat. Discard the bay leaves and any mussels that have not opened. Stir in the chopped fresh basil and parsley, and taste the bouillabaisse for seasoning; adjust with salt and pepper as needed.
- Serve: Ladle the hot bouillabaisse into wide, shallow bowls. Garnish with red pepper flakes if desired and offer toasted baguette slices on the side for dipping.
Notes
- Choosing seafood: Combine firm white fish, shrimp, mussels, and scallops for variety and a more authentic, delicious bouillabaisse.
- Seasoning: Key flavors come from saffron, fennel, and garlic—do not skimp on these ingredients.
- Don’t rush: Slow simmering allows the flavors to meld beautifully for a rich, well-rounded broth.
- If you omit the wine, substitute with chicken broth and a splash of Dijon mustard or use water with vinegar to maintain acidity.
- To boost flavor, consider adding tomato paste with the vegetables or a touch of citrus zest if wine is excluded.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 310
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
