Description
Bouillabaisse is a classic French seafood stew that hails from the port city of Marseille. This hearty dish is a delicious medley of fresh seafood, including halibut, mussels, scallops, and shrimp, cooked in a fragrant broth infused with fennel, saffron, garlic, and herbs. The combination of rich, savory flavors creates a comforting and luxurious dish that’s perfect for any seafood lover. The beauty of Bouillabaisse lies in its simplicity and flexibility. Traditionally made with the day’s fresh catch, it’s a versatile dish that can be adapted based on the seafood available to you. Serve it with crusty baguette slices to soak up the flavorful broth, and you’ll have a meal that is as satisfying as it is flavorful – a true taste of Provence in every bite.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 fennel bulb, finely chopped
- 1 small yellow onion, diced
- 8 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon saffron threads
- 1/8 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 fillets, cut into 3-inch pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 8–10 ounces shrimp, peeled and deveined
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Red pepper flakes (optional, for garnish)
- Toasted baguette slices (optional, for serving)
Instructions
- Heat olive oil and butter in a Dutch oven over medium-high heat. Add fennel and onion, cooking until softened (about 5 minutes).
- Stir in garlic, thyme, paprika, saffron, and cayenne pepper. Cook for 20 seconds, then pour in white wine, allowing it to simmer for 1 minute.
- Add clam juice, tomatoes, and bay leaves. Bring to a boil, reduce heat, and simmer for 8-10 minutes.
- Season halibut with salt and pepper, then add it to the pot. Cover and cook for 2 minutes over medium-low heat.
- Add mussels and scallops, arranging them in the broth. Cover and cook for another 3 minutes.
- Finally, add shrimp, cover, and cook for 2-3 minutes until shrimp are pink and opaque.
- Remove from heat, discard bay leaves and any unopened mussels. Stir in basil and parsley. Adjust seasoning with salt and pepper.
- Serve with red pepper flakes (optional) and toasted baguette slices on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes