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Simple Bouillabaisse (French Seafood Stew) Recipe

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3.9 from 77 reviews

This Simple Bouillabaisse is a classic French seafood stew bursting with fresh flavors from halibut, clams, mussels, scallops, and shrimp simmered in a fragrant broth infused with saffron, orange peel, fresh herbs, and ripe tomatoes. A perfect dish that brings together the richness of the sea and aromatic vegetables for a comforting yet elegant meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Seafood

  • 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

Vegetables and Aromatics

  • 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

Liquids and Fats

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cups seafood stock

Seasonings and Herbs

  • 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

Instructions

  1. Heat the base: Bring a large wide Dutch oven to medium heat and add olive oil and butter. Allow the butter to melt fully.
  2. Sauté vegetables: Add the sliced leeks and fennel and sauté until softened and fragrant, about 2-3 minutes, making sure they do not brown.
  3. Add garlic and tomato paste: Stir in the chopped garlic and sauté for another minute. Then incorporate the tomato paste and cook for 30 seconds to develop its flavor.
  4. Add tomatoes and saffron: Add the chopped tomatoes with their juices along with the pinch of saffron. Sauté for 3-4 minutes until the tomatoes soften and release their juices.
  5. Simmer broth: Pour in the seafood stock and add the fresh thyme sprigs, bay leaf, and orange peel. Bring to a gentle simmer and cook for 15-20 minutes to allow flavors to meld.
  6. Cook halibut: Add the halibut pieces to the simmering broth and cook for 3-4 minutes, ensuring the fish starts to cook through.
  7. Add clams and mussels: Nestle in the cleaned clams and/or mussels and continue cooking for another 3-4 minutes until they begin to open.
  8. Cook scallops and shrimp: Add the scallops and cook for 2-3 minutes, then add shrimp and cook for an additional 2-3 minutes until the shrimp turn pink and firm.
  9. Season and finish: Remove the pot from heat, discard the bay leaf and orange peel, taste the broth and adjust salt and pepper as needed.
  10. Serve: Ladle the bouillabaisse into bowls, making sure to include a variety of the seafood. Garnish generously with chopped parsley and serve immediately.

Notes

  • Use a wide heavy-bottomed pot like a Dutch oven for even cooking and to comfortably fit all seafood.
  • Make sure to clean and scrub clams and mussels thoroughly to remove grit.
  • Do not overcook seafood; add items sequentially based on their cooking times to keep them tender.
  • Saffron adds authentic flavor but can be omitted if unavailable; turmeric can be a mild substitute.
  • Feel free to serve with crusty bread or rouille sauce for an authentic touch.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/simple-bouillabaisse-french-seafood-stew-recipe/