Description
A classic French seafood stew combining a medley of fresh fish, shellfish, and aromatic herbs simmered in a flavorful broth infused with saffron, garlic, fennel, and white wine. This hearty and elegant Bouillabaisse is perfect for seafood lovers looking for a comforting, flavorful meal served with toasted baguette slices.
Ingredients
Scale
Base and Aromatics
- 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 Broth
- 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
Herbs and Garnish
- 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 diced onion. Cook for about 5 minutes until softened, stirring frequently to avoid burning. Stir in the minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper; cook for 20 seconds to release their aromas.
- Add the Liquids and Tomatoes: Pour in the white wine, scraping up any browned bits from the pot’s bottom. Cook for 1 minute to let the wine reduce slightly. Add clam juice (or seafood stock), canned diced tomatoes with their juice, and bay leaves. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to medium. Let it simmer gently for 8 to 10 minutes until the liquid reduces by half and flavors concentrate.
- Prep the Fish: Season 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, starting the cooking process.
- Add and Cook Remaining Seafood: Nestle the mussels and scallops into the pot. Cover and cook for 3 minutes. Remove the lid, add the shrimp, cover again, and cook for an additional 2 to 3 minutes, or until shrimp turn opaque, halibut is cooked, mussels have opened, and scallops are firm.
- Finish: Remove the pot 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.
- Serve: Ladle the bouillabaisse into wide bowls. Garnish with red pepper flakes if desired and serve with toasted baguette slices on the side.
Notes
- Choosing seafood: Use a mix of firm fish, shrimp, mussels, and scallops for authentic flavor and texture variety.
- Seasoning: Don’t skip saffron, garlic, and fennel—they provide distinctive and essential flavor.
- Slow cooking melds the flavors beautifully; avoid rushing the simmering process.
- If omitting wine, substitute with chicken broth plus a dash of Dijon mustard or water with a bit of vinegar.
- To boost flavor, consider adding tomato paste or a touch of citrus zest, especially if wine is not used.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
