Description
This classic French seafood stew is packed with vibrant flavors and textures!
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
- To kick off your bouillabaisse, grab your large Dutch oven and heat the olive oil alongside the butter over medium-high heat. As the butter melts, toss in the finely chopped fennel and diced onion. Sauté these for about five minutes, stirring frequently until they soften and become aromatic; this forms the flavorful base for your stew.
- Next, stir in the minced garlic, along with dried thyme, paprika, saffron, and cayenne pepper. Cooking these spices together for approximately 20 seconds will unlock their essential oils, ensuring every bite of your bouillabaisse is infused with robust flavors.
- Pour in the clam juice or seafood stock, scraping the bottom of the pot to deglaze any flavorful bits that cling. Add the undrained diced tomatoes along with their juices and bay leaves, stirring to combine everything into a harmonious mixture. Bring this delightful concoction to a boil.
- Once boiling, reduce the heat to medium and let your broth simmer for about 8 to 10 minutes until the liquid reduces by half. This step intensifies the flavors, crafting a rich stock that will serve as the backbone of your stew.
- Season the halibut pieces with a pinch of salt and freshly ground black pepper before gently placing them into the pot. Lower the heat to medium-low, cover, and allow the fish to cook for approximately two minutes. The halibut will start to absorb the lovely base flavors during this time.
- Now, nestle the mussels and scallops into the broth. Cover the pot again and cook for three minutes. The key is to let the shellfish steam and thoroughly cook while maintaining their delicate textures.
- Finally, uncover the pot and add the shrimp, ensuring they are distributed evenly. Replace the lid and let everything simmer for an additional two to three minutes. The shrimp should turn opaque, and the halibut should be cooked through. Discard any unopened mussels as a safety precaution.
- Once off the heat, remove the bay leaves and gently stir in the freshly chopped basil and parsley. Taste your bouillabaisse and adjust seasoning with extra salt and pepper if required. Ladle the stew into wide bowls, garnishing with red pepper flakes if desired, and serve with toasted baguette slices on the side for a delightful experience.
Notes
For a subtle sweetness, consider adding a splash of white wine before serving to elevate the flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 850 mg
- Protein: 30 g