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Classic French Bouillabaisse with Seafood and Saffron Recipe

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★★★★★

4.5 from 73 reviews

A classic French seafood stew, Bouillabaisse combines halibut, mussels, scallops, and shrimp in a rich, aromatic broth infused with fennel, saffron, and white wine. This hearty dish is perfect for seafood lovers looking for a warm, flavorful meal served with toasted baguette slices.

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

Aromatics and Base

  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 fennel bulb, cored and finely chopped
  • 1 small yellow onion, diced
  • 8 cloves garlic, minced

Herbs and Spices

  • 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 (or seafood stock)
  • 14 ounces canned diced tomatoes, undrained

For Serving

  • 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 often to prevent burning. Stir in garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release their flavors.
  2. Add the liquids and tomatoes: Pour in the white wine, scraping up any browned bits from the bottom of the pot, and cook for 1 minute. Add clam juice (or seafood stock), canned diced tomatoes with their juice, and bay leaves. Stir to combine.
  3. Simmer: Bring the mixture to a boil, then reduce heat to medium and simmer for 8 to 10 minutes until the liquid has reduced by about half, concentrating the flavors.
  4. Prep the fish: Season the halibut pieces with salt and pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to begin cooking gently.
  5. Add and cook the remaining seafood: Nestle in the mussels and scallops, cover the pot, and cook for 3 minutes. Remove the cover, add the shrimp, cover again, and cook for an additional 2 to 3 minutes until the shrimp is opaque, halibut is cooked through, mussels have opened, and scallops are firm.
  6. Finish: Remove 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.
  7. Serve: Ladle the bouillabaisse into wide bowls and garnish with red pepper flakes if desired. Serve with toasted baguette slices for dipping.

Notes

  • Discard any mussels that do not open after cooking to ensure safety.
  • Use fresh seafood for the best flavor and texture.
  • Saffron is key for authentic flavor; if unavailable, substitute with a pinch of turmeric for color but the flavor will differ.
  • Toast baguette slices under the broiler until golden and crispy for an ideal accompaniment.
  • Use a large, heavy-bottomed pot like a Dutch oven to evenly cook the stew.

Keywords: bouillabaisse, French seafood stew, halibut, mussels, scallops, shrimp, saffron, fennel, seafood stew recipe

Find it online: https://annakocht.com/classic-french-bouillabaisse-with-seafood-and-saffron-recipe/