Description
This classic French seafood stew, Bouillabaisse, features a fragrant blend of fennel, saffron, and garlic simmered with halibut, mussels, scallops, and shrimp in a rich tomato and white wine broth. Perfectly balanced with fresh herbs and served with toasted baguette slices, this hearty, aromatic dish captures the essence of Mediterranean coastal cuisine.
Ingredients
Scale
Aromatics and Base
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 fennel bulb, cored and finely chopped
- 1 small yellow onion, diced
- 8 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon saffron threads
- ⅛ teaspoon cayenne pepper
Liquids and Seasonings
- 1 cup dry white wine
- 4 cups clam juice or seafood stock
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
- Salt and fresh ground black pepper, to taste
Seafood
- 1 pound halibut filets, cut into 3-inch pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 8 to 10 ounces raw shrimp, peeled and deveined
Garnish and Serving
- 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
- Cook the aromatics: Heat olive oil and melt butter in a large Dutch oven over medium-high heat. Add chopped fennel and onion, cooking for about 5 minutes until softened, stirring frequently to avoid burning. Stir in garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release aromas.
- Add the liquids and tomatoes: Stir in the white wine, scraping all browned bits from the pot bottom; cook for 1 minute. Add clam juice (or seafood stock), canned diced tomatoes with juices, and bay leaves.
- Simmer: Bring mixture to a boil, then reduce heat to medium. Simmer for 8 to 10 minutes until the liquid is reduced by half, concentrating the flavors.
- Prep the fish: Season halibut pieces with salt and pepper. Add the halibut to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to start gentle cooking.
- Add and cook the remaining seafood: Nestle mussels and scallops into the pot, cover and cook for 3 minutes. Remove the cover, add shrimp, cover again and cook for 2 to 3 minutes or until shrimp turn opaque, halibut is cooked through, mussels open, and scallops are firm.
- Finish: Remove pot from heat. Discard bay leaves and any unopened mussels. Stir in fresh basil and parsley, taste the soup, and adjust salt and pepper accordingly.
- Serve: Ladle bouillabaisse into wide bowls. Garnish with red pepper flakes if desired and serve alongside toasted baguette slices for dipping.
Notes
- Choosing seafood: Use a combination of firm fish, shrimp, mussels, and scallops for authentic flavor and texture variety.
- Seasoning: Don’t skimp on saffron, fennel, and garlic to achieve the signature Bouillabaisse taste.
- Don’t rush the simmering process to allow flavors to meld beautifully.
- If avoiding wine, substitute with chicken broth and a dash of Dijon mustard, or water with a splash of vinegar.
- Enhance flavor by adding tomato paste in the sautéed veggies or citrus zest if wine is omitted.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 280
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
