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
