Description
A classic French seafood stew combining a medley of fresh fish, shellfish, aromatic herbs, and spices, slow-simmered to create a rich, flavorful bouillabaisse.
Ingredients
Scale
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
Aromatics and Spices
- 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
Liquids and Produce
- 1 cup dry white wine
- 4 cups clam juice (or seafood stock)
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
Herbs and Garnishes
- 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, or until softened, stirring frequently to prevent burning. Then stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds until fragrant.
- Add the liquids and tomatoes: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Cook for 1 minute. Add the clam juice (or seafood stock), canned diced tomatoes with their juices, and the bay leaves to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 8 to 10 minutes, or until the liquid reduces by half and the flavors concentrate.
- Prep the fish: Season the halibut pieces with salt and freshly ground black pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to start cooking the fish gently.
- Add and cook the remaining seafood: Nestle the mussels and scallops into the pot, cover again, and cook for an additional 3 minutes. Remove the lid, add the shrimp, cover, and cook for 2 to 3 more minutes, or until the shrimp turns opaque, mussels open, scallops are firm, and halibut is fully cooked.
- Finish: Remove the pot from heat. Discard the bay leaves and any unopened mussels. Stir in the fresh basil and parsley. Taste the bouillabaisse and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the bouillabaisse into wide bowls, garnish with optional red pepper flakes, and serve immediately with toasted baguette slices on the side.
Notes
- Choosing seafood: Mix firm fish, shrimp, mussels, and scallops for a variety and authentic flavor.
- Seasoning is key: Don’t skimp on saffron, garlic, and fennel—they bring signature depth.
- Slow cooking melds flavors beautifully; avoid rushing the simmering process.
- If omitting wine, substitute with chicken broth plus a dash of Dijon mustard or water mixed with a bit of vinegar.
- Enhance flavor further by adding tomato paste during sautéing or a touch of citrus zest if not using wine.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg
