Description
This classic Bouillabaisse is a fragrant and flavorful French seafood stew, combining a variety of fresh fish, shellfish, and aromatic vegetables simmered together in a saffron-infused broth. Perfect for a satisfying and elegant meal served with toasted baguette and a spicy rouille sauce.
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
Liquids & Broth
- 1 cup White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar
- 4 cups fish stock or water
Spices & Herbs
- 2 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 1 teaspoon orange zest
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 teaspoon dried red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
To Serve
- 1 baguette, sliced and toasted
- Rouille sauce (optional, for serving)
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat until shimmering. Add the finely chopped onion, sliced leeks, minced garlic, and thinly sliced fennel bulb. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add tomatoes and spices: Stir in the chopped tomatoes, saffron threads, orange zest, bay leaves, fresh thyme sprig, and dried red pepper flakes if using. Cook this mixture for about 5 minutes to allow the flavors to meld.
- Deglaze and simmer: Pour in the white grape juice or apple cider vinegar combined with vegetable or fish stock containing vinegar. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes to deepen the flavors.
- Add fish stock and simmer: Pour in the fish stock or water and bring to a gentle boil. Season with salt and freshly ground black pepper. Lower the heat to low and let the broth simmer for 15–20 minutes to develop a rich taste.
- Cook the seafood: Add the chunks of firm white fish, mussels, shrimp, and scallops to the pot. Cover with a lid and cook gently for 5–7 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
- Adjust seasoning and serve: Taste the bouillabaisse and adjust salt and pepper as needed. Serve the stew hot alongside toasted baguette slices and rouille sauce for an authentic French experience.
Notes
- Use a mix of white fish and shellfish for the best flavor and texture.
- Saffron is key to the authentic taste, but a pinch of paprika can be substituted if unavailable.
- Discard any mussels that do not open after cooking to avoid food safety risks.
- Rouille sauce adds a spicy, garlicky kick and is traditional but optional.
- The cooking times may vary slightly depending on the size and freshness of the seafood.
