Description
A classic French seafood stew combining a delicate medley of fish, shellfish, and aromatic herbs simmered in a rich saffron and tomato broth, served with toasted baguette slices for a truly comforting and flavorful meal.
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
- â…› teaspoon cayenne pepper
Liquids and Seasonings
- 1 cup dry white wine
- 4 cups clam juice (or seafood stock)
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
- Salt and fresh ground black pepper, to taste
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
Finishing Touches
- 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 onion and cook for about 5 minutes until softened, stirring frequently to prevent burning. Stir in garlic, thyme, paprika, saffron, and cayenne pepper; cook for an additional 20 seconds to release their aromas.
- Add the liquids and tomatoes: Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate all browned bits, cooking for 1 minute. Add the clam juice (or seafood stock), canned diced tomatoes with their juices, and bay leaves to the pot, stirring to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 8 to 10 minutes, or until the liquid has reduced by half, intensifying the flavors.
- Prep the fish: Season the halibut pieces with salt and freshly ground black pepper. Add the halibut to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to start gently poaching the fish.
- Add and cook remaining seafood: Nestle in the mussels and scallops, cover again and cook for 3 minutes. Then remove the lid, add the shrimp, cover once more, and cook for an additional 2 to 3 minutes until the shrimp turns opaque, mussels open, scallops are firm, and halibut is fully cooked. Discard any unopened mussels.
- Finish: Remove the pot from heat, discard bay leaves, and stir in the fresh basil and parsley. Taste and adjust seasoning with salt and black 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 for a perfect soak.
Notes
- Choosing seafood: Combine firm white fish, shrimp, mussels, and scallops for authentic texture and flavor diversity.
- Seasoning: Do not skimp on saffron, fennel, and garlic which give Bouillabaisse its distinct taste.
- Do not rush: Slow simmering allows flavors to meld beautifully and results in a richer broth.
- Wine substitution: If omitting wine, use chicken broth with a dash of Dijon mustard or water with a splash of vinegar for acidity.
- Enhance flavors: Adding tomato paste in the sauté step or a touch of citrus zest can boost depth if wine is not used.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
