Name: Classic French Bouillabaisse with Seafood and Saffron Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 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; 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; 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); 1 cup dry white wine; 4 cups clam juice (or seafood stock); 14 ounces canned diced tomatoes, undrained; Toasted baguette slices (optional)

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Introduction

Bouillabaisse is a classic French seafood stew bursting with rich flavors from a variety of fish and shellfish. This recipe brings together aromatic herbs, saffron, and fresh seafood for a comforting and impressive meal perfect for any occasion.

A brown rimmed white bowl filled with seafood soup sits on a white marbled texture. The soup has a clear golden broth with visible herbs and small tomato pieces, creating a colorful base layer. Scattered throughout the broth are large black mussel shells, creamy white scallops, and a pink shrimp, each layer adding texture and depth. A woman's hand dips a piece of golden toasted bread with visible herbs into the soup on the right side of the bowl, enhancing the warm and fresh feeling of the dish. Photo taken with an iphone --ar 4:5 --v 7

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 (or seafood stock)
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, for serving (optional)

Instructions

Step 1: Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add the chopped fennel and onion, cooking approximately 5 minutes until softened, stirring frequently to avoid burning.
Step 2: Stir in the garlic, dried thyme, paprika, saffron threads, and cayenne pepper. Cook for about 20 seconds until fragrant.
Step 3: Pour in the white wine, scraping up any browned bits from the pot’s bottom, and cook for 1 minute.
Step 4: Add the clam juice (or seafood stock), diced tomatoes with their juices, and bay leaves. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes until the liquid reduces by half.
Step 5: Season the halibut pieces with salt and pepper, then add them to the pot. Reduce heat to medium-low, cover, and cook for 2 minutes.
Step 6: Add the mussels and scallops, nestling them into the pot. Cover and cook for 3 minutes.
Step 7: Remove the lid, add the shrimp, cover again, and cook for 2 to 3 minutes until the shrimp turn opaque, halibut is cooked through, mussels have opened, and scallops feel firm to the touch.
Step 8: Take the pot off the heat. Discard the bay leaves and any mussels that have not opened. Stir in the chopped basil and parsley. Taste and adjust salt and pepper as needed.
Step 9: Serve the bouillabaisse in wide bowls. Garnish with red pepper flakes if desired and accompany with toasted baguette slices.

Tips & Variations

Use fresh seafood whenever possible for the best flavor and texture.
Saffron adds a unique aroma and color; make sure to toast it lightly before adding to enhance its flavor.
For a spicier stew, increase the cayenne pepper or add a pinch of chili flakes.
Substitute halibut with other firm white fish such as cod or snapper if preferred.
Serve with rouille sauce on the side for an authentic touch.

Storage

Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently over low heat on the stove to preserve the seafood’s texture. Avoid microwaving, as it can overcook the fish and shellfish.

How to Serve

A bowl of seafood soup in a white bowl with a brown rim sitting on a white marbled surface, filled with a golden-orange broth, large shrimp that are pink with slight char marks, black mussels in their dark shells, and scallops that are ivory and smooth, all topped with chopped green herbs and small red tomato pieces scattered throughout. Next to the bowl are two halves of a lemon showing bright yellow flesh, and two slices of toasted bread with green herb seasoning, all lying on a white marbled background with a white cloth with black polka dots to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for bouillabaisse?

Yes, you can use frozen seafood, but fresh is recommended for optimal taste and texture. Thaw frozen seafood completely before adding to the stew to ensure even cooking.

What can I serve with bouillabaisse?

Bouillabaisse is traditionally served with crusty bread or toasted baguette slices for dipping. A light green salad and a glass of dry white wine also pair wonderfully.