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Bouillabaisse Recipe

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★★★★★

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.

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)

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

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