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Delicious bowl of Bouillabaisse, a traditional French seafood stew.

Savory Bouillabaisse

A comforting seafood stew filled with fresh flavors, perfect for gatherings with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Broth
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 leek, sliced
  • 1 can (14 oz) diced tomatoes, juice included
  • 4 cups fish stock or vegetable stock
  • 1 teaspoon saffron threads for that rich flavor
  • 1 teaspoon fennel seeds
  • Salt and pepper to taste
  • 1 leaf bay leaf
For the Seafood
  • 1 pound firm white fish (such as cod or halibut), cut into chunks
  • 1 pound mussels, cleaned and debearded
  • 1 pound shrimp, peeled and deveined
  • 1 cup fish fillets (optional, for variety)
For Garnish
  • Fresh parsley, chopped
  • Lemon wedges for serving

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the chopped onion, leeks, and garlic, sautéing until they soften and become fragrant, about 4-5 minutes.
  2. Add the diced tomatoes, followed by the fish stock, saffron threads, fennel seeds, salt, pepper, and bay leaf. Stir everything well, bringing it to a gentle simmer. Let it cook uncovered for about 20 minutes, allowing the flavors to meld together.
  3. After 20 minutes, carefully add the chunks of white fish to the pot, submerging them in the broth. Allow them to cook for another 5-7 minutes, or until the fish is opaque and flakes easily.
  4. Next, add the mussels and shrimp to the pot. Cover it, cooking for an additional 5 minutes. The mussels will open up, and the shrimp will turn a lovely pink. Discard any mussels that remain closed.
  5. Before serving, taste the broth and adjust the seasoning if necessary. Remove the bay leaf, and ladle the bouillabaisse into bowls. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Use fresh seafood for the best flavor. Consider a vegetarian version with hearty vegetables and vegetable stock. Store leftovers in an airtight container for up to two days.