Description
Bouillabaisse is a classic seafood stew that immerses you in the flavors of French coastal cuisine.
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
- Start by heating the olive oil and melting the butter in a large Dutch oven over medium-high heat. Once the oil is hot, add the finely chopped fennel and diced onion. Cook them together for about 5 minutes, stirring frequently until softened and fragrant.
- Incorporate the minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper into the pot. Sauté these ingredients for approximately 20 seconds to release their wonderful aromas.
- Pour in the clam juice or seafood stock, adding the canned diced tomatoes along with their juices, and toss in the bay leaves. Bring the mixture to a boil, then lower the heat to medium. Let it simmer for about 8 to 10 minutes.
- Season the halibut pieces with salt and pepper before gently adding them to the pot. Cover the pot, and cook for 2 minutes.
- Carefully nestle the cleaned mussels and sea scallops into the simmering broth. Replace the lid and cook for an additional 3 minutes.
- Add the peeled and deveined shrimp to the pot. Cover again and cook for another 2 to 3 minutes, or until the shrimp is opaque, and the halibut is thoroughly cooked.
- Once done, remove the pot from the heat. Discard the bay leaves and any unopened mussels. Gently stir in the finely chopped basil and parsley, tasting for any additional seasoning.
Notes
For a chunkier stew, add more vegetables to the broth. If you prefer a thicker broth, allow the stew to simmer longer until it reaches your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 32 g