Description
This classic Bouillabaisse recipe is a fragrant and flavorful French seafood stew featuring halibut, mussels, scallops, and shrimp simmered in a rich broth of fennel, tomato, saffron, and herbs. Perfect for a hearty yet elegant meal, it combines a variety of seafood with aromatic spices and fresh herbs, served alongside toasted baguette slices for a traditional touch.
Ingredients
Scale
Seafood
- 1 pound halibut filets, cut into 7-8 cm pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 240 to 280 grams raw shrimp, peeled and deveined
Broth and Vegetables
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 fennel bulb, cored and 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
- 4 cups clam juice or seafood stock
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
- Salt and fresh ground black pepper, to taste
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
- Sauté Aromatics: In a large Dutch oven, heat the olive oil and melt the butter over medium-high heat. Add the fennel and onion, cooking for about 5 minutes until softened, ensuring they become tender and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper. Cook for 20 seconds to release the aromas and awaken the flavors of the spices.
- Add Liquids and Tomatoes: Pour in the clam juice or seafood stock, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes with their juices and the bay leaves, stirring well to combine all ingredients.
- Simmer Broth: Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8 to 10 minutes to allow the flavors to meld and the broth to develop depth.
- Cook Halibut: Season the halibut pieces with salt and freshly ground black pepper. Gently nestle them into the broth, cover the pot, and cook for 2 minutes until starting to cook through.
- Add Mussels and Scallops: Add the cleaned mussels and scallops to the pot. Cover again and cook for 3 minutes, allowing the mussels to open and the scallops to become firm.
- Add Shrimp: Uncover the pot and add the peeled and deveined shrimp. Cover again and cook for 2 to 3 minutes until the shrimp turn opaque and firm up, ensuring all seafood is perfectly cooked.
- Finish and Season: Remove the pot from heat. Discard the bay leaves and any mussels that have not opened. Stir in the finely chopped basil and parsley, then adjust seasoning with salt and pepper to taste.
- Serve: Ladle the bouillabaisse into bowls, garnish with red pepper flakes if desired, and serve hot with toasted baguette slices on the side for dipping.
Notes
- Ensure mussels are scrubbed and debearded for a clean broth.
- Discard any mussels that do not open after cooking to avoid food safety issues.
- Saffron adds depth and distinctive flavor—do not omit for authenticity.
- Use fresh herbs for bright flavor; dried herbs won’t provide the same freshness.
- For a spicier stew, increase cayenne pepper or add extra red pepper flakes.
- Clam juice or seafood stock provides a rich base; homemade stock improves flavor further.
- Serve immediately after cooking to enjoy the seafood at peak freshness.
