Description
This classic French Bouillabaisse recipe is a flavorful seafood stew featuring a medley of halibut, mussels, scallops, and shrimp simmered in a savory broth enriched with fennel, saffron, garlic, and tomatoes. Perfect for 6 servings, it offers a warming and aromatic meal that pairs beautifully with toasted baguette slices.
Ingredients
Scale
Seafood
- 1 pound halibut filets, cut into 7-8 cm pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 240 to 280 grams raw shrimp, peeled and deveined
Broth and Aromatics
- 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
- Salt and fresh ground black pepper, to taste
Finishing Touches
- 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
- Sauté Aromatics: In a large Dutch oven, heat the olive oil and melt the butter over medium-high heat. Add the fennel and onion, cooking for about 5 minutes until softened to build a flavorful base.
- Add Spices: Stir in minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper. Cook for 20 seconds to awaken and release the spices’ aromas.
- Add Liquids and Tomatoes: Pour in the clam juice or seafood stock, scraping the bottom of the pot to deglaze. Add the canned diced tomatoes along with their juices and bay leaves, stirring to combine everything evenly.
- Simmer Broth: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 8 to 10 minutes to meld the flavors.
- Cook Halibut: Season the halibut pieces with salt and freshly ground black pepper. Gently nestle them into the simmering broth, cover the pot, and cook for 2 minutes until the fish begins to firm up.
- Add Mussels and Scallops: Add the scrubbed mussels and tender scallops to the pot. Cover again and cook for an additional 3 minutes to allow the shellfish to open and scallops to cook through.
- Add Shrimp: Uncover the pot, add the peeled and deveined shrimp, cover, and cook for another 2 to 3 minutes until the shrimp turn opaque and scallops are firm but tender.
- Finish and Season: Remove the pot from heat. Discard bay leaves and any mussels that remain closed. Stir in the finely chopped fresh basil and parsley. Adjust seasoning with salt and pepper as desired.
- Serve: Ladle the bouillabaisse into bowls. Garnish with red pepper flakes if using, and serve hot with toasted baguette slices on the side for dipping in the flavorful broth.
Notes
- Make sure to thoroughly scrub and debeard mussels to avoid grit in the stew.
- Adjust cayenne pepper to your spice preference or omit for a milder stew.
- Use fresh seafood stock or clam juice for the best depth of flavor.
- Discard any mussels that do not open after cooking to ensure safety.
- To elevate the dish, serve with a dollop of rouille sauce on toasted baguette slices if desired.
