Bouillabaisse Seafood Stew
Bouillabaisse is a flavorful traditional French seafood stew combining halibut, mussels, scallops, and shrimp simmered in an aromatic broth with herbs and spices, perfect for a satisfying dinner.
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.