Bouillabaisse

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 2 leeks, white part only, sliced; 3 cloves garlic, minced; 1 fennel bulb, thinly sliced; 2 large tomatoes, diced; 2 cups fish stock; 1 cup dry white wine; 1 lb firm white fish (such as cod or halibut), cut into chunks; 1 lb mussels, cleaned and debearded; 1 lb shrimp, peeled and deveined; 1/2 lb calamari, sliced into rings; 1/4 cup fresh parsley, chopped; 1 tsp saffron threads; 1 tsp dried thyme; 2 bay leaves; Salt and pepper to taste; 1 crusty baguette, sliced

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

When you're craving a taste of the sea, nothing beats a steaming bowl of bouillabaisse. This classic French fish stew is brimming with fresh seafood and aromatic flavors, making it perfect for a cozy evening meal. It's surprisingly straightforward to make, and sure to impress both family and friends.

Save Print Jump to Recipe

Ingredients for Bouillabaisse

Olive oil provides a rich base for sautéing the vegetables, enhancing the stew's flavor. The combination of onion, leeks, and garlic creates a fragrant foundation, while fennel adds a subtle anise-like flavor. Tomatoes bring acidity and richness, and fish stock with white wine forms the flavorful broth. Saffron is the star spice, imparting a golden hue and unique taste, while thyme and bay leaves infuse herbal notes. The seafood – fish, mussels, shrimp, and calamari – is the heart of the dish, offering a medley of textures. Finally, parsley brightens everything up at the end.

Tips & Tricks

For the best flavor, use fresh, high-quality seafood. Visit a local fish market if possible.
Pre-soak the saffron in a bit of warm water to release its full flavor and color.
Adjust the seasoning at the end, as the seafood and broth can vary in saltiness.
If you're not a fan of calamari, feel free to replace it with scallops or more shrimp.

Serving Suggestions

Serve your bouillabaisse hot, with slices of crusty baguette on the side for dipping. A light, crisp salad with a simple vinaigrette pairs beautifully, balancing the richness of the stew. For drinks, a chilled glass of the same white wine used in the recipe makes a perfect accompaniment.

Frequently Asked Questions

Can I make this recipe ahead of time?: It's best enjoyed fresh, but you can prepare the broth ahead and add seafood just before serving.
What if I can't find saffron?: While saffron is traditional, you can substitute with a small pinch of turmeric for color, though the flavor will differ.
Is there a vegetarian version?: Yes, replace the seafood with a variety of mushrooms and vegetable stock for a hearty alternative.

Bouillabaisse Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Toss in the onion, leeks, garlic, and fennel, letting them sauté for about five minutes. The aim here is to soften the veggies and coax out their savory aromas.

Next, add the tomatoes. Let them cook until they start to break down, around another five minutes. This helps them release their juices, adding depth to the broth.

Pour in the fish stock and white wine. Stir in the saffron, thyme, bay leaves, and season with salt and pepper. Allow this to come to a gentle simmer, and let it bubble away for about ten minutes. This step melds all those incredible flavors together.

Gently add the fish chunks and let them simmer for five minutes. This gives the fish time to cook through without falling apart.

Now, add the mussels, shrimp, and calamari. Watch them closely – once the mussels open and the shrimp turn pink, it's time to move on. This should take about five more minutes.

Discard any mussels that refuse to open, as they can be unsafe to eat. Stir in the chopped parsley right before serving to add a fresh pop of color and flavor.

Why You'll Love This Recipe

Aromatic and flavorful, thanks to saffron and fresh herbs.
Versatile – use your favorite seafood or what's freshest at the market.
Quick to prepare – under an hour from start to finish.
A perfect dish for entertaining – it looks and tastes gourmet but is easy to make.

Ingredients

2 tbsp olive oil

1 large onion, diced

2 leeks, white part only, sliced

3 cloves garlic, minced

1 fennel bulb, thinly sliced

2 large tomatoes, diced

2 cups fish stock

1 cup dry white wine

1 lb firm white fish (such as cod or halibut), cut into chunks

1 lb mussels, cleaned and debearded

1 lb shrimp, peeled and deveined

1/2 lb calamari, sliced into rings

1/4 cup fresh parsley, chopped

1 tsp saffron threads

1 tsp dried thyme

2 bay leaves

Salt and pepper to taste

1 crusty baguette, sliced

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, leeks, garlic, and fennel, and sauté for about 5 minutes until soft.

2. Add tomatoes and cook for another 5 minutes until they start to break down.

3. Pour in the fish stock and white wine. Add saffron, thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for 10 minutes.

4. Add the fish chunks and simmer for 5 minutes.

5. Add the mussels, shrimp, and calamari and cook until the mussels open and the shrimp turn pink, about 5 more minutes.