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Bouillabaisse

Name: Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs firm white fish (such as monkfish, sea bass, and snapper), cut into 2-inch pieces; 1 lb mussels, scrubbed and debearded; 1 lb littleneck clams, scrubbed; 1/2 lb large shrimp, shell-on; 1/4 cup extra virgin olive oil; 1 large fennel bulb, thinly sliced; 1 large onion, diced; 4 cloves garlic, minced; 1 leek, white and light green parts, sliced; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 1 cup dry white wine; 6 cups fish stock or seafood broth; 1 tsp saffron threads; 1 strip orange zest (about 3 inches); 1 bay leaf; 1/2 tsp dried thyme; 1/4 tsp cayenne pepper; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; Fresh parsley, chopped, for garnish; Crusty French bread, for serving

This legendary Provençal seafood stew brings together an impressive catch of fish and shellfish in a fragrant saffron and fennel-infused broth, creating layers of briny, complex flavor with every spoonful. The tender mussels and clams pop open while firm white fish stays delicate, all finished with a drizzle of peppery olive oil and crusty bread for soaking. Perfect for impressing guests or celebrating a special occasion with restaurant-quality elegance at home.

Prep

45 minutes

Cook

45 minutes

Total

1 hour 30 minutes

Serves

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Ingredients

Units

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the fennel, onion, and leek, cooking until softened and fragrant, about 8 minutes. Add the garlic and cook for another minute.
2
Stir in the tomato paste and cook for 2 minutes, then add the diced tomatoes, white wine, fish stock, saffron, orange zest, bay leaf, thyme, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavors.
3
Add the firm white fish pieces to the broth, nestling them gently into the liquid. Cover and cook for 5 minutes.
4
Add the mussels, clams, and shrimp to the pot. Cover and cook for 8-10 minutes until the shellfish open and the shrimp are pink and cooked through. Discard any mussels or clams that do not open.
5
Remove the bay leaf and orange zest. Taste and adjust seasoning as needed.
6
Ladle the stew into large warmed bowls, ensuring each portion has a variety of seafood. Garnish with fresh parsley and serve immediately with crusty French bread and rouille on the side.

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Bouillabaisse

Prep

45 minutes

Cook

45 minutes

Total

1 hour 30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the fennel, onion, and leek, cooking until softened and fragrant, about 8 minutes. Add the garlic and cook for another minute.
2
Stir in the tomato paste and cook for 2 minutes, then add the diced tomatoes, white wine, fish stock, saffron, orange zest, bay leaf, thyme, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavors.
3
Add the firm white fish pieces to the broth, nestling them gently into the liquid. Cover and cook for 5 minutes.
4
Add the mussels, clams, and shrimp to the pot. Cover and cook for 8-10 minutes until the shellfish open and the shrimp are pink and cooked through. Discard any mussels or clams that do not open.
5
Remove the bay leaf and orange zest. Taste and adjust seasoning as needed.
6
Ladle the stew into large warmed bowls, ensuring each portion has a variety of seafood. Garnish with fresh parsley and serve immediately with crusty French bread and rouille on the side.

Reviews

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