Description
This classic French Bouillabaisse is a flavorful seafood stew combining a variety of fresh fish, shellfish, aromatic vegetables, and fragrant herbs. Served with toasted baguette slices and optional rouille sauce, it’s a hearty and comforting dish perfect for seafood lovers seeking a taste of Provence.
Ingredients
Scale
Seafood
- 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
Vegetables & Aromatics
- 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
Herbs & Spices
- 1/2 teaspoon saffron threads
- 1 teaspoon orange zest
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 teaspoon dried red pepper flakes (optional)
Liquids
- 1 cup White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar
- 4 cups fish stock or water
- 2 tablespoons olive oil
To Serve
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced and toasted
- Rouille sauce (optional, for serving)
Instructions
- Heat the Oil: Heat 2 tablespoons of olive oil in a large pot over medium heat, preparing the base for the stew.
- Sauté Vegetables: Add the finely chopped onion, thinly sliced leeks and fennel, and minced garlic to the pot. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add Tomatoes and Spices: Stir in the chopped tomatoes, saffron threads, orange zest, bay leaves, fresh thyme sprig, and optional dried red pepper flakes. Cook for an additional 5 minutes to allow flavors to meld.
- Add Vinegar or Juice and Simmer: Pour in 1 cup of white grape juice or apple cider vinegar (or vegetable/fish stock with vinegar). Bring the mixture to a boil, then reduce heat to a simmer for 10 minutes.
- Add Fish Stock and Season: Add 4 cups of fish stock or water into the pot. Bring to a gentle boil and season the broth with salt and freshly ground black pepper to taste.
- Simmer the Broth: Reduce heat to low and let the broth simmer for 15 to 20 minutes to deepen the flavors.
- Add Seafood and Cook: Gently add the chunks of white fish, mussels, shrimp, and scallops to the pot. Cover and cook for 5 to 7 minutes, until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
- Finalize and Serve: Taste and adjust seasoning as needed. Serve the bouillabaisse hot with toasted baguette slices and optional rouille sauce for added flavor.
Notes
- Choose firm white fish like cod, halibut, or monkfish for best texture.
- Ensure mussels are scrubbed and debearded before cooking for cleanliness.
- The rouille sauce is traditional but optional; it adds a spicy, garlicky kick.
- If you cannot find saffron, turmeric can be a budget-friendly substitute that provides color.
- Discard any mussels that do not open during cooking to avoid food safety issues.
- The stew can be prepared a few hours ahead; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Seafood Stew
- Method: Stovetop
- Cuisine: French
