Description
A classic French seafood stew, Bouillabaisse features a fragrant broth infused with saffron, garlic, fennel, and herbs, simmered with a variety of fresh seafood including halibut, mussels, scallops, and shrimp. Served with toasted baguette slices, this rich and flavorful dish embodies the essence of Mediterranean coastal cuisine.
Ingredients
Scale
Main 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
- Cook the aromatics: Heat the olive oil and melt the butter in a large Dutch oven set over medium-high heat. Add the chopped fennel and onion and cook for about 5 minutes, stirring frequently to soften without burning. Stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds until fragrant.
- Add the liquids and tomatoes: Stir in the white wine, scraping up any browned bits from the pot bottom, and cook for 1 minute. Add the clam juice (or seafood stock), canned diced tomatoes with their juices, and bay leaves.
- Simmer: Bring the mixture to a boil, then reduce heat to medium and simmer for 8 to 10 minutes or until the liquid reduces by half, concentrating the flavors.
- Prep the fish: Season halibut pieces with salt and pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes until they start to firm up.
- Add and cook the remaining seafood: Nestle in the mussels and scallops, cover the pot again, and cook for 3 minutes. Remove the cover, add shrimp, cover once more, and cook for 2 to 3 minutes until shrimp is opaque, mussels open, scallops are firm, and fish is cooked through.
- Finish: Remove from heat. Discard bay leaves and any unopened mussels. Stir in fresh basil and parsley. Adjust salt and pepper to taste.
- Serve: Ladle the bouillabaisse into wide bowls, garnish with red pepper flakes if desired, and serve with toasted baguette slices for dipping.
Notes
- Choosing seafood: Use a mix of firm fish, shrimp, mussels, and scallops to provide a variety of textures and flavors for an authentic bouillabaisse.
- Seasoning: Don’t skimp on saffron, garlic, and fennel, which are essential in creating the signature flavor of this dish.
- Don’t rush: Slow cooking allows the flavors of seafood and herbs to meld beautifully, enhancing depth and complexity.
- If skipping wine: Substitute with chicken broth combined with a dash of Dijon mustard or water with a bit of vinegar for acidity.
- Boost flavors: Adding tomato paste during sautéing or a touch of citrus zest can enhance the overall taste, especially if wine is omitted.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
