Bouillabaisse Recipe

Introduction

Bouillabaisse is a classic French seafood stew bursting with rich flavors and a variety of fresh seafood. This vibrant dish combines aromatic vegetables, saffron-infused broth, and tender fish for a comforting and elegant meal perfect for any occasion.

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 (seafood stock can also be used)
• 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 (optional, for serving)

Instructions

1. Step 1: Heat the olive oil and 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. Stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds.
2. Step 2: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Cook for 1 minute, then add the clam juice (or seafood stock), diced tomatoes with their juices, and bay leaves.
3. Step 3: Bring the mixture to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, or until the liquid has reduced by half.
4. Step 4: Season the halibut pieces with salt and pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes.
5. Step 5: Add the mussels and scallops to the pot, nestling them in. Cover and cook for 3 minutes. Remove the cover, add the shrimp, cover again, and cook for 2 to 3 minutes until shrimp are opaque, halibut is cooked through, mussels have opened, and scallops are firm.
6. Step 6: Remove the pot from the heat. Discard the bay leaves and any unopened mussels. Stir in the chopped basil and parsley, then taste and adjust seasoning with salt and pepper as needed.
7. Step 7: Serve the bouillabaisse in wide bowls, garnished with red pepper flakes if using, alongside toasted baguette slices for dipping.

Tips & Variations

• Use firm white fish like cod or snapper if halibut is unavailable.
• Feel free to add other shellfish such as clams or crab for added variety.
• For a richer broth, finish with a splash of heavy cream or rouille sauce.
• Adjust the level of cayenne and red pepper flakes to control the spiciness.

Storage

Store any 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 enjoyed fresh, as seafood texture can change when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bouillabaisse ahead of time?

While the broth can be prepared in advance, it’s best to add and cook the seafood just before serving to ensure the best texture and flavor.

What can I use if I don’t have saffron?

You can substitute saffron with turmeric for color and mild flavor, but the distinctive aroma of saffron is unique and hard to replace precisely.

Bouillabaisse Recipe

Print Recipe

★★★★★

5 from 62 reviews

This classic Bouillabaisse recipe delivers a fragrant and flavorful French seafood stew, combining a variety of fresh seafood with aromatic herbs, saffron, and a rich tomato-based broth. Perfect for an elegant dinner, this dish blends tender halibut, mussels, scallops, and shrimp in a savory, spiced broth infused with white wine and saffron.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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)

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)

Seasonings and Herbs

• ¼ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon saffron threads
• ⅛ teaspoon cayenne pepper
• 2 bay leaves
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh parsley
• Salt and fresh ground black pepper (to taste)
• Red pepper flakes (for garnish, optional)

Liquids

• 1 cup dry white wine
• 4 cups clam juice (seafood stock can also be used)
• 14 ounces canned diced tomatoes (undrained)

To Serve

• Toasted baguette slices (optional)

Instructions

1. 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 and cook for about 5 minutes until softened, stirring frequently to prevent burning. Stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release the flavors.
2. Add the liquids and tomatoes: Stir in the white wine, scraping up any browned bits from the pot’s bottom, and cook for 1 minute. Add the clam juice (or seafood stock), diced tomatoes with their juice, 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 and the flavors concentrate.
4. Prep the fish: Season the 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.
5. Add and cook the remaining seafood: Nestle in the mussels and scallops, cover the pot, and cook for 3 minutes. Remove the lid and add the shrimp, cover again, and cook for 2 to 3 more minutes until the shrimp is opaque, halibut cooked through, mussels have opened, and scallops are firm and tender.
6. Finish: Remove from heat, discard bay leaves and any unopened mussels. Stir in the fresh basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the bouillabaisse into wide bowls. Garnish with red pepper flakes if desired and serve with toasted baguette slices on the side for dipping.

Notes

• Ensure mussels are scrubbed and debearded before cooking to remove grit.
• Discard any mussels that do not open after cooking to avoid food safety risks.
• Saffron is key to authentic flavor but can be substituted with turmeric for color, though flavor will differ.
• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
• Cooking times may vary based on seafood size and freshness; avoid overcooking to keep texture tender.
• For a spicier dish, increase cayenne pepper or add more red pepper flakes as garnish.
• Serve immediately to enjoy seafood at its freshest.

Keywords: bouillabaisse, French seafood stew, halibut recipes, mussel stew, saffron seafood soup, scallops, shrimp, seafood soup, classic bouillabaisse