Description
Bouillabaisse is a classic French seafood stew that’s a true feast for the senses. This dish brings together a rich and flavorful medley of fresh seafood, tender vegetables, and aromatic herbs, all simmered in a savory broth that’s the heart of the dish. The base of the bouillabaisse is typically made from tomatoes, garlic, onions, and saffron, which give it a beautiful depth of flavor and a golden hue. It’s a dish that’s as much about the experience as it is about the taste, with each spoonful offering a comforting yet complex mix of tastes and textures.
Ingredients
Scale
Broth:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1 bay leaf
- 1/2 teaspoon saffron threads
- 1 can (14.5 oz) diced tomatoes
- 4 cups seafood stock or vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Seafood:
- 1 lb firm white fish (e.g., cod, haddock), cut into chunks
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned and debearded
- 1/2 lb clams, scrubbed
- 1/2 lb squid, cleaned and sliced into rings (optional)
For the Garnish:
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh lemon zest (optional)
- 1 baguette, sliced and toasted (for serving)
Instructions
Prepare the Broth:
- Heat Olive Oil – In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook Vegetables – Add the onion, celery, and carrot, and sauté for 5-7 minutes until softened.
- Add Garlic & Spices – Stir in the garlic, fennel seeds, bay leaf, and saffron, cooking for another minute until fragrant.
- Add Tomatoes & Broth – Stir in the diced tomatoes and seafood stock (or vegetable broth), and bring to a simmer.
- Season the Broth – Add thyme, salt, and pepper, and let the broth simmer for 25-30 minutes to develop the flavors.
Add the Seafood:
- Add Fish & Shellfish – Gently add the fish chunks, shrimp, mussels, clams, and squid (if using) to the pot.
- Simmer the Seafood – Cover the pot and let the seafood cook for 8-10 minutes, or until the shellfish have opened and the fish is cooked through.
- Check the Seafood – Discard any mussels or clams that do not open during cooking.
Finish & Serve:
- Garnish – Stir in fresh parsley and optional lemon zest for a burst of freshness.
- Serve – Ladle the Bouillabaisse into bowls and serve with toasted baguette slices on the side to soak up the broth.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal