Description
A classic French seafood stew bursting with the vibrant flavors of saffron, garlic, fennel, and a medley of fresh seafood including halibut, mussels, scallops, and shrimp. This comforting Bouillabaisse serves as a beautiful centerpiece for gatherings, served hot with crusty toasted baguette slices to soak up the flavorful broth.
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 Seasoning
- 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
Herbs and Garnish
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Red pepper flakes, for garnish, optional
- Toasted baguette slices, optional, for serving
Instructions
- Cook the aromatics: Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the chopped fennel and onion, cooking for about 5 minutes until softened, stirring frequently to prevent burning. Stir in the garlic, dried thyme, paprika, saffron threads, and cayenne pepper and cook for 20 seconds to release their aromas.
- Add the liquids and tomatoes: Pour in the white wine, scraping up any browned bits from the bottom of the pot and cook for 1 minute. Add the clam juice (or seafood stock), diced tomatoes with their juices, and bay leaves. Stir to combine.
- Simmer the broth: Bring the mixture to a boil. Reduce heat to medium and simmer for 8 to 10 minutes or until the liquid reduces by half, intensifying the flavors.
- Prepare the halibut: Season the halibut pieces with salt and pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to begin gently poaching the fish.
- Add mussels and scallops: Nestle the mussels and scallops into the pot, cover again, and cook for 3 minutes. This timing ensures the mussels open and scallops become tender but not overcooked.
- Cook the shrimp and finish seafood: Remove the cover and add the shrimp, cover once more, and cook for another 2 to 3 minutes, until shrimp turn opaque and halibut is cooked through. Discard any mussels that remain closed.
- Finish the soup: Remove the pot from heat, discard the bay leaves, and stir in the fresh basil and parsley. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the bouillabaisse into wide bowls, sprinkle with optional red pepper flakes and serve immediately with toasted baguette slices to soak up the flavorful broth.
Notes
- Choose a variety of firm fish and shellfish for an authentic flavor and texture experience.
- Do not skimp on traditional herbs and spices like saffron, fennel, and garlic — they are key to authentic taste.
- Slow simmering helps meld the rich flavors of the seafood and broth, so be patient during cooking.
- If avoiding wine, substitute with chicken broth with a splash of Dijon mustard or water with a bit of vinegar for acidity.
- Adding tomato paste or citrus zest to the sautéed vegetables can further boost flavor depth if desired.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
