Bouillabaisse is a traditional French dish that originates from the Provence region. This hearty seafood stew is a celebration of the ocean, blending fresh seafood with aromatic herbs, saffron, and vegetables for a meal that’s as comforting as it is flavorful.
Why You’ll Love This Recipe
I love how bouillabaisse offers a unique combination of flavors that feels both luxurious and homey. The infusion of saffron and orange zest gives it an aromatic depth, while the medley of seafood ensures every bite is different and delicious. It’s perfect for impressing guests or treating yourself to something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 large onion, finely chopped
2 leeks (white parts only), thinly sliced
3 garlic cloves, minced
1 fennel bulb, thinly sliced
4 large tomatoes, chopped
1/2 teaspoon saffron threads
1 teaspoon orange zest
2 bay leaves
1 sprig fresh thyme
1/2 teaspoon dried red pepper flakes (optional)
1 cup White Grape Juice or Apple Cider Vinegar,Vegetable or Fish Stock with Vinegar
1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
1/2 pound mussels, scrubbed and debearded
4 cups fish stock or water
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
Salt and freshly ground black pepper to taste
1 baguette, sliced and toasted
Rouille sauce (optional, for serving)
Directions
Heat the olive oil in a large, heavy pot over medium heat.
Add the onion, leeks, garlic, and fennel. Sauté for 5-7 minutes until softened and fragrant.
Stir in the tomatoes, saffron, orange zest, bay leaves, thyme, and red pepper flakes. Cook for another 5 minutes.
Pour in the White Grape Juice or Apple Cider Vinegar,Vegetable or Fish Stock with Vinegar and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
Add the fish stock and bring the mixture to a gentle boil. Season with salt and pepper.
Reduce the heat to low and let the mixture simmer for 15-20 minutes to allow the flavors to meld.
Add the chunks of white fish, mussels, shrimp, and scallops to the pot. Cover and simmer for 5-7 minutes or until the seafood is cooked and the mussels have opened. Discard any unopened mussels.
Adjust the seasoning as needed and serve hot with toasted baguette slices and rouille sauce on the side, if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Variations
Vegetarian Option: Substitute the seafood with hearty vegetables like zucchini, mushrooms, and artichokes, and use vegetable broth instead of fish stock.
Spicy Version: Increase the amount of dried red pepper flakes for a fiery kick.
Custom Seafood Mix: Incorporate clams, lobster tails, or squid for an even more diverse seafood medley.
Creamy Bouillabaisse: Add a splash of heavy cream at the end of cooking for a velvety texture.
Storage/Reheating
Storage: Transfer leftovers to an airtight container and refrigerate for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat. Avoid overcooking the seafood during reheating to maintain its texture.
Related Recipes:
- Persian Saffron Chicken with Zereshk Polo (Saffron Barberry Rice)
- Pollo Loco – Mexican Chicken and Rice with Queso
- Shrimp & Crab Pasta with Creamy Cajun Sauce
FAQs
What type of fish is best for bouillabaisse?
I prefer firm, white fish like cod, halibut, or monkfish because they hold their shape well during cooking.
Can I make bouillabaisse in advance?
Yes, the broth can be prepared a day ahead. Add the seafood just before serving to ensure freshness.
Is saffron essential for this recipe?
While saffron adds a distinctive flavor, you can substitute turmeric for color if needed. However, the flavor will be slightly different.
Can I freeze bouillabaisse?
Freezing is not recommended due to the delicate texture of seafood, but the broth alone can be frozen for up to 3 months.
What is rouille sauce?
Rouille is a traditional Provençal sauce made with garlic, breadcrumbs, olive oil, and red peppers, often served with bouillabaisse for extra flavor.
Conclusion
Bouillabaisse is a delightful way to bring a taste of the French coast to your kitchen. With its rich broth, tender seafood, and aromatic spices, it’s a dish that turns any meal into an occasion. Serve it with crusty baguette slices and a dollop of rouille for the ultimate experience.
📖 Recipe:
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Bouillabaisse
- Total Time: 55 minutes
- Yield: 4 servings
Description
Bouillabaisse is a classic French seafood stew originating from Provence, brimming with a rich saffron-infused broth, tender seafood, and aromatic herbs. Perfect for entertaining or enjoying a luxurious meal at home, this hearty dish pairs beautifully with crusty baguette and rouille sauce for a true taste of France.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
2 leeks (white parts only), thinly sliced
3 garlic cloves, minced
1 fennel bulb, thinly sliced
4 large tomatoes, chopped
1/2 teaspoon saffron threads
1 teaspoon orange zest
2 bay leaves
1 sprig fresh thyme
1/2 teaspoon dried red pepper flakes (optional)
1 cup White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar
4 cups fish stock or water
1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
1/2 pound mussels, scrubbed and debearded
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
Salt and freshly ground black pepper to taste
1 baguette, sliced and toasted
Rouille sauce (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, leeks, garlic, and fennel. Sauté for 5–7 minutes until softened and fragrant.
- Stir in tomatoes, saffron, orange zest, bay leaves, thyme, and red pepper flakes. Cook for 5 minutes.
- Pour in White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar, bring to a boil, then reduce to a simmer for 10 minutes.
- Add fish stock and bring to a gentle boil. Season with salt and pepper.
- Reduce heat to low, simmer for 15–20 minutes.
- Add white fish, mussels, shrimp, and scallops. Cover and cook for 5–7 minutes until seafood is cooked and mussels open. Discard unopened mussels.
- Adjust seasoning and serve hot with toasted baguette slices and rouille sauce.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Warm gently on the stovetop over low heat to avoid overcooking seafood.
Variations: Substitute seafood with vegetables for a vegetarian option or add a splash of cream for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4 servings
- Calories: 325 kcal
