Name: Simple Bouillabaisse (French Seafood Stew) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 1 pound halibut, cut into 2 inch pieces; 1 pound clams and/or mussels, cleaned and scrubbed well; 1/2 pound scallops (about 6-8 scallops); ½ pound medium sized shrimp; 1 leek, thinly sliced and washed well; 1 small fennel, sliced; 4 garlic cloves, finely chopped; 2 large tomatoes, chopped; Chopped parsley leaves, finely chopped for garnish; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cups seafood stock; 2 tablespoons tomato paste; 3-4 sprigs fresh thyme; 1 pinch saffron; 1 large piece of orange peel; 1 bay leaf; 1/2 teaspoon Kosher salt; 1/4 teaspoon ground black pepper

Jump to Recipe· 3.9 from 77 reviews

There is something truly magical about a comforting bowl that brims with fresh seafood, aromatic herbs, and vibrant flavors all mingling together in perfect harmony. This Simple Bouillabaisse (French Seafood Stew) Recipe captures the heart of classic Provençal cooking with its inviting aroma and beautifully layered taste. Whether it’s a family dinner or a special occasion, this stew brings warmth, elegance, and that irresistible ocean breeze right to your table.

Ingredients You’ll Need

A large white pan with purple handles is filled with a rich seafood stew. The dish has a reddish-orange broth with visible layers of cooked diced tomatoes, herbs, and spices. On top, pieces of white fish fillets lie flat, surrounded by black mussels and open clams with pale shells. Bright orange shrimp with curled tails are scattered throughout, along with a twist of orange peel sitting near the center. Fresh green herbs are sprinkled over the entire stew, adding color contrast. The pan sits on a white marbled surface with a purple-patterned cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this Simple Bouillabaisse (French Seafood Stew) Recipe. Each component plays an important role — from the sweetness of leeks and fennel to the deep umami of seafood stock, and the bright accents from herbs and orange peel.

Olive oil (2 tablespoons): Adds a fruity richness and helps build the stew’s base flavor.
Unsalted butter (2 tablespoons): Provides a silky texture and gentle depth to the veggies sautéed first.
Leek (1, thinly sliced): Brings a subtle sweetness and freshness that complements the seafood perfectly.
Small fennel (1, sliced): Offers a delicate anise flavor which is signature in French seafood stews.
Garlic cloves (4, finely chopped): Infuses savory warmth throughout the broth.
Tomato paste (2 tablespoons): Brings concentrated tomato richness to deepen the stew’s color and taste.
Large tomatoes (2, chopped): Provide fresh juiciness and natural acidity, balancing the broth beautifully.
Fresh thyme sprigs (3-4): A fragrant herb that enhances the flavor profile with earthy notes.
Saffron (1 pinch): Contributes a subtle floral aroma and beautiful golden hue to the dish.
Orange peel (1 large piece): Adds a bright citrusy note that lifts the seafood flavors elegantly.
Bay leaf (1): Adds subtle herbal complexity to the simmering broth.
Seafood stock (4 cups): The essential liquid base that carries the essence of the ocean throughout the stew.
Halibut (1 pound, cut into 2-inch pieces): A firm, mild white fish that holds up beautifully in the stew.
Clams and/or mussels (1 pound, cleaned): Their briny burst enhances every spoonful with authentic sea taste.
Scallops (½ pound, about 6-8): Sweet and tender, they add an indulgent texture contrast.
Shrimp (½ pound, medium sized): Adds a touch of color and snap to the mix of seafood.
Kosher salt (½ teaspoon): Essential for balancing and enhancing flavors.
Ground black pepper (¼ teaspoon): For a gentle peppery warmth.
Chopped parsley (for garnish): Brightens and freshens every bowl with its herbaceous punch.

How to Make Simple Bouillabaisse (French Seafood Stew) Recipe

Step 1: Build the Flavor Base

Start by heating olive oil and butter in a large, wide Dutch oven over medium heat. This combination creates a luscious bed for your vegetables to soften without browning, allowing their natural sweetness to develop fully—perfect for the beginning of your Simple Bouillabaisse (French Seafood Stew) Recipe.

Step 2: Sauté the Aromatics

Add the thinly sliced leeks and fennel, stirring gently for 2 to 3 minutes until softened and fragrant. These veggies not only infuse the broth with their delicate flavors but also create a lovely texture contrast to the seafood.

Step 3: Enhance with Garlic and Tomato Paste

Toss in the finely chopped garlic and sauté for another minute, ensuring it doesn’t burn but releases its aromatic oils. Then stir in the tomato paste, letting it cook for 30 seconds to deepen its richness and meld with the garlic’s essence.

Step 4: Add Tomatoes and Spice It Up

Pour in the chopped tomatoes, including their juices, along with the pinch of saffron. Let everything sauté together for about 3 to 4 minutes until the tomatoes soften and begin to release their bright, tangy sweetness. This step sets the stew’s vibrant color and signature warmth.

Step 5: Simmer with Stock and Herbs

Pour in the seafood stock and nestle in the thyme sprigs, bay leaf, and the piece of orange peel. These aromatics deepen the broth’s complexity. Let the mixture simmer gently for 15 to 20 minutes so the flavors mingle and develop fully.

Step 6: Add the Heartiest Fish

Begin introducing the seafood by adding halibut pieces first, as they require the longest cooking time. Let them simmer for 3 to 4 minutes, allowing the fish to absorb the broth’s richness without falling apart.

Step 7: Introduce Shellfish

Next, add your cleaned mussels and clams. Continue cooking for 3 to 4 minutes until they open up, releasing their briny juices that add incredible depth and umami to the stew.

Step 8: Add Tender Scallops and Shrimp

Gently add the scallops, cooking for another 2 to 3 minutes. Then finish by adding the shrimp, cooking for a final 2 to 3 minutes until they turn pink and just firm. This allows all the seafood to cook evenly while retaining perfect texture.

Step 9: Final Seasoning Check

Remove the pot from heat and taste the broth. Adjust with salt and pepper as needed to balance the vibrant flavors of the dish before serving.

Step 10: Serve with Parsley Garnish

Ladle the bouillabaisse into bowls, making sure each serving gets the perfect assortment of seafood, and finish with a sprinkle of fresh chopped parsley to add color and a bright herbal note.

How to Serve Simple Bouillabaisse (French Seafood Stew) Recipe

A large white pot with purple handles is filled with a rich orange-red broth that looks thick and oily. Around the pot’s surface there are black mussels and gray clams, some fully closed and others slightly open, scattered evenly across the top. Floating in the broth are three large white pieces of fish, smooth in texture and firm. There is also a bay leaf visible near the edge, and small bits of red tomato and green herbs mix into the broth. The pot sits on a white marbled surface, with a small glass dish of herbs off to the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chopped parsley is classic and reliable for brightening the plate. You could also add a drizzle of good quality extra virgin olive oil or a few twists of lemon zest to enhance the citrus hint from the orange peel. A small dollop of rouille, a garlicky saffron mayonnaise, is traditional if you want to add a luxurious touch.

Side Dishes

Crusty French bread or a warm baguette is essential for soaking up the delicious broth. A simple green salad with vinaigrette balances the richness, or roasted potatoes on the side will turn your stew into a hearty meal. These sides complete the experience by adding contrasting textures and freshness.

Creative Ways to Present

Serve the bouillabaisse family-style in a large rustic pot at the center of the table to invite sharing and storytelling. Alternatively, individual servings in shallow bowls layered with seafood and broth make for an elegant presentation. For a twist, try serving with saffron-infused rice or polenta to absorb all the aromatic juices.

Make Ahead and Storage

Storing Leftovers

Let your remaining Simple Bouillabaisse (French Seafood Stew) Recipe cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to two days. Keeping the broth and seafood together ensures the flavors meld even further, but try to enjoy it soon for the freshest taste.

Freezing

Freezing seafood stews can be tricky, as the texture of delicate shellfish often changes. However, you can freeze the broth separately for up to three months. When you’re ready, thaw the broth thoroughly and gently reheat it, adding freshly cooked seafood for the best texture and flavor.

Reheating

Reheat gently on the stovetop over low to medium heat to prevent the seafood from becoming rubbery. Stir occasionally, and add a splash of water or stock if the stew seems too thick. Avoid reheating in the microwave as it can overcook the seafood unevenly.

FAQs

Can I use different types of fish in this Simple Bouillabaisse (French Seafood Stew) Recipe?

Absolutely! While halibut is a great choice for its firm texture, you can substitute with cod, snapper, or sea bass. Just make sure to choose firm, fresh fish that can hold up to simmering without falling apart.

What if I can’t find saffron for the recipe?

Saffron adds a unique floral note and beautiful color, but if you can’t find it, a pinch of turmeric can be a budget-friendly alternative for color, though the flavor will be different. You can also omit it and rely on the fresh herbs and tomato base for flavor.

Is it possible to make a vegetarian version of this stew?

The soul of bouillabaisse lies in its seafood, but you can create a vegetarian version by using vegetable stock and adding hearty vegetables like artichokes, potatoes, chickpeas, and roasted peppers. Incorporate seaweed or kelp flakes for an oceanic flavor hint.

How spicy is this Simple Bouillabaisse (French Seafood Stew) Recipe?

This recipe has no added heat—it focuses on delicate herbal and seafood flavors. If you like a bit of spice, you can add a pinch of crushed red pepper flakes during step 4, adjusting to taste.

Can I prepare parts of the recipe ahead of time?

Definitely! You can prepare the broth base and sauté the vegetables a day ahead. Store it in the fridge, then on the day of serving, reheat and add the seafood following the final cooking steps for freshest results.

Final Thoughts

This Simple Bouillabaisse (French Seafood Stew) Recipe is a delightful way to bring a touch of the Mediterranean coast right into your kitchen, combining ease and elegance effortlessly. I encourage you to try making this warm, flavorful stew—it’s a guaranteed crowd-pleaser that invites conversation, comfort, and a little bit of culinary adventure at your dining table.