Description
Bouillabaisse is a traditional French seafood stew that is packed with flavors and features a variety of seafood in a rich broth infused with herbs and spices.
Ingredients
Scale
- 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
- 1 pound halibut filets, cut into 7–8 cm pieces
- Salt and fresh ground black pepper, to taste
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 240 to 280 grams raw shrimp, peeled and deveined
- 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
- Heat olive oil and melt butter in a large Dutch oven over medium-high heat. Add fennel and onion; cook for approximately 5 minutes, stirring frequently, until softened. Incorporate garlic, thyme, paprika, saffron, and cayenne, and cook for 20 seconds to release their aromas.
- Pour in the white wine, scraping the bottom to deglaze, and cook for 1 minute. Add clam juice or seafood stock, diced tomatoes with juices, and bay leaves. Stir to combine.
- Bring mixture to a boil, then reduce heat to medium. Simmer for 8 to 10 minutes until liquid is reduced by half.
- Season halibut pieces with salt and pepper. Gently add halibut to the pot, reduce heat to medium-low, cover, and cook for 2 minutes.
- Nestle mussels and scallops into the broth, cover, and cook for 3 minutes.
- Uncover and add shrimp. Replace lid and cook for an additional 2 to 3 minutes until shrimp are opaque, halibut is cooked through, mussels have opened, and scallops are firm.
- Remove from heat. Discard bay leaves and any unopened mussels. Gently stir in basil and parsley; adjust seasoning to taste with additional salt and pepper if needed.
- Ladle into wide bowls. Garnish with red pepper flakes if desired and serve alongside toasted baguette slices.
Notes
- Make sure the seafood is fresh for the best flavor.
- Feel free to adjust the spices based on your taste preferences.
- Serve the stew with a side of crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg