Experience the essence of Marseille’s coastal charm with this Bouillabaisse French Seafood Stew, a vibrant symphony of fresh seafood and aromatic herbs simmered to perfection. Each spoonful invites you into French tradition, where the sea’s bounty meets rich, flavorful broth infused with saffron and spices.
This iconic dish is perfect for sharing, blending halibut, mussels, scallops, and shrimp in a tomato-based broth that’s both comforting and sophisticated. Ideal for seafood lovers seeking a low-calorie yet indulgent meal, it’s sure to become a cherished classic in your home kitchen.
- Authentic French flavors brought together in a hearty, satisfying seafood stew.
- Low calorie and packed with protein from a variety of fresh seafood.
- Rich, aromatic broth infused with saffron and spices for a gourmet experience.
- Perfect for special occasions and easy stovetop cooking.
Ingredients
- Olive Oil: Provides a fragrant, fruity base for sautéing vegetables to build deep flavor.
- Butter: Adds richness and helps soften fennel and onion for a silky broth foundation.
- Fennel Bulb: Offers a subtle anise sweetness and crunch that pairs beautifully with seafood.
- Yellow Onion: Adds natural sweetness and depth to balance the acidity of tomatoes.
- Garlic Cloves: Infuses the stew with a robust, aromatic essence that enhances all flavors.
- Dried Thyme: Earthy herbal notes providing warmth and complexity to the broth.
- Paprika: Contributes mild smokiness and vibrant color to the stew.
- Saffron Threads: The key to authentic Bouillabaisse, offering unique floral and honeyed undertones.
- Cayenne Pepper: Adds a gentle heat that brightens the overall flavor profile.
- Clam Juice or Seafood Stock: Creates a savory, oceanic base essential for the stew’s depth.
- Diced Tomatoes: Brings brightness and subtle acidity, enhancing the broth’s character.
- Bay Leaves: Impart a subtle herbal aroma to enrich the broth during simmering.
- Halibut Filets: Firm white fish that holds shape and absorbs spices beautifully.
- Mussels: Add briny sweetness and texture to the seafood medley.
- Sea Scallops: Tender and slightly sweet, providing a luscious bite to the stew.
- Raw Shrimp: Adds succulent texture and a delicate flavor that complements other seafood.
- Fresh Basil: Brightens the finished dish with aromatic, peppery herb notes.
- Fresh Parsley: Adds fresh, grassy undertones and vibrant green color.
- Red Pepper Flakes (optional): For a spicy kick and garnish, customizable to taste.
- Toasted Baguette Slices (optional): Perfect for soaking up the flavorful broth.
Instructions
- Heat Olive Oil and Butter
Warm olive oil and butter in a large Dutch oven over medium-high heat to create a flavorful cooking base. The combination of fat helps soften the vegetables evenly and adds richness.
- Sauté Fennel and Onion
Add finely chopped fennel and diced onion, cooking for about 5 minutes until softened and fragrant. This step draws out their natural sweetness essential for a balanced broth.
- Add Garlic and Spices
Incorporate minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper. Cook briefly for about 20 seconds to release their aromas and infuse the oil with vibrant flavors.
- Deglaze with White Wine
Pour in white wine, scraping the pot’s bottom to lift caramelized bits. This deglazing enhances the broth’s depth and adds a subtle acidity that complements the tomatoes and seafood.
- Add Broth, Tomatoes, and Bay Leaves
Mix in clam juice or seafood stock, diced tomatoes with their juices, and bay leaves. Stir thoroughly to blend flavors and prepare the base for simmering.
- Simmer to Reduce Liquid
Bring the mixture to a boil, then lower to medium heat and simmer for 8 to 10 minutes. This concentrates the flavors by reducing the broth by half, intensifying the stew’s richness.
- Season and Add Halibut
Season halibut pieces with salt and pepper, then gently add to the pot. Cover and cook over medium-low heat for 2 minutes to begin gently poaching the fish without overcooking.
- Add Mussels and Scallops
Nestle cleaned mussels and sea scallops into the broth. Cover and cook for 3 minutes, allowing the mussels to open and scallops to firm up just right.
- Incorporate Shrimp
Uncover the pot and add raw shrimp. Replace the lid and cook for another 2 to 3 minutes until shrimp turn opaque and all seafood is cooked through, signaling a ready-to-serve stew.
- Finish with Fresh Herbs and Seasoning
Remove from heat and discard bay leaves and any unopened mussels. Stir in finely chopped basil and parsley, then taste and adjust with salt and pepper to balance the flavors perfectly.
- Serve with Garnishes
Ladle the stew into wide bowls and sprinkle red pepper flakes if desired. Serve alongside toasted baguette slices to soak up the delicious broth, completing this classic French meal.
- Always ensure your seafood is as fresh as possible for the best taste and texture.
- Adjust the amount of cayenne and red pepper flakes according to your preferred spice level.
- Serving with crusty bread helps capture every drop of the flavorful broth.
Storage Tips
Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking seafood and maintain texture.
Serving Suggestions
Enjoy this stew with a crisp green salad or a light white wine like Sauvignon Blanc to complement the rich seafood flavors. A lemon wedge on the side can add a zesty brightness.
- Use a heavy-bottomed pot like a Dutch oven to evenly distribute heat during simmering.
- Adding the seafood in stages ensures each type is cooked perfectly without toughness or overcooking.
- Saffron enhances color and aroma; infuse it gently to avoid bitterness.
FAQs
- Can I use other types of seafood?
Yes, feel free to substitute or add firm-fleshed fish, clams, or calamari to customize your stew.
- What if I don’t have clam juice?
Seafood stock or fish broth can be used as an alternative to maintain oceanic flavors.
- Is Bouillabaisse spicy?
The stew has a mild warmth from cayenne and paprika but can be adjusted with more or less red pepper flakes.
- How do I know the seafood is cooked properly?
Seafood is done when shrimp turn opaque, mussels open, fish flakes easily, and scallops become firm and tender.
- Can I prepare Bouillabaisse ahead of time?
You can prepare the broth base a day ahead, but add seafood just before serving for optimal freshness.
- What wine pairs best with Bouillabaisse?
Light, crisp white wines like Sauvignon Blanc or a dry rosé enhance the dish’s flavors without overpowering them.
Bouillabaisse Seafood Stew
Equipment
- 1 Dutch oven large
Ingredients
- 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 3-inch pieces
- Salt and fresh ground black pepper to taste
- 12 ounces mussels scrubbed and debearded
- 1 pound sea scallops tendons removed
- 8 to 10 ounces 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
- Heat olive oil and melt butter in a large Dutch oven over medium-high heat.
- Add fennel and onion; cook for about 5 minutes, stirring frequently until softened.
- Stir in garlic, thyme, paprika, saffron, and cayenne; cook for 20 seconds to release aromas.
- Pour in white wine, scraping the bottom to deglaze, and cook for 1 minute.
- Add clam juice or seafood stock, diced tomatoes with juices, and bay leaves; stir to combine.
- Bring to a boil, reduce heat to medium, and simmer 8 to 10 minutes until liquid reduces by half.
- Season halibut with salt and pepper, gently add to pot, reduce heat to medium-low, cover and cook 2 minutes.
- Add mussels and scallops into the broth, cover and cook 3 minutes.
- Uncover, add shrimp, cover again and cook 2 to 3 minutes until shrimp are opaque and seafood is cooked through.
- Remove from heat, discard bay leaves and any unopened mussels.
- Stir in chopped basil and parsley, adjust seasoning with salt and pepper to taste.
- Serve ladled into wide bowls, garnished with red pepper flakes if desired, alongside toasted baguette slices.
Notes
- Use fresh seafood for best flavor and texture.
- Adjust spices to your preference for heat and aroma.
- Serve with crusty bread for soaking up the broth.
