Bouillabaisse Recipe
An elegant and authentic bouillabaisse recipe inspired by classic Provençal cuisine. This refined French seafood stew features a harmonious blend of halibut, mussels, scallops, shrimp, and aromatic herbs simmered in a saffron-infused broth. Perfect for special occasions or a luxurious dinner at home.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 fennel bulb cored and finely chopped
- 1 small yellow onion diced
- 8 cloves garlic minced
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon saffron threads
- ⅛ teaspoon cayenne pepper
- 1 cup dry white wine
- 4 cups clam juice or seafood stock
- 14 ounces canned diced tomatoes undrained
- 2 bay leaves
- 1 pound halibut fillets cut into 3-inch pieces
- Salt and freshly ground black pepper to taste
- 12 ounces mussels scrubbed and debearded
- 1 pound sea scallops tendons removed
- 8 –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
- Cook the Aromatics: Heat the olive oil and butter in a large Dutch oven over medium-high heat until the butter is melted and begins to foam. Add the chopped fennel and onion, sautéing for approximately five minutes or until softened and fragrant. Stir frequently to prevent browning. Incorporate the garlic, thyme, paprika, saffron, and cayenne pepper, and cook briefly—about 20 seconds—until aromatic.
- Deglaze with Wine and Add Liquids: Pour in the dry white wine, stirring and scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for one minute to reduce slightly. Add the clam juice (or seafood stock), canned diced tomatoes with their juices, and the bay leaves. Stir gently to combine all ingredients.
- Simmer the Base: Bring the mixture to a gentle boil, then reduce the heat to medium. Let it simmer for 8 to 10 minutes, or until the liquid has reduced by approximately half, intensifying the flavors and thickening slightly.
- Prepare and Add the Fish: Lightly season the halibut pieces with salt and freshly ground black pepper. Gently place them into the simmering broth. Lower the heat to medium-low, cover the pot, and cook for two minutes to allow the fish to begin absorbing the flavors.
- Incorporate the Shellfish: Carefully add the mussels and scallops to the pot. Cover once more and cook for three minutes, allowing the mussels to begin opening. Then, remove the lid, add the shrimp, and cover again. Continue cooking for an additional two to three minutes, or until the shrimp are opaque, the mussels have fully opened, and the scallops are firm yet tender.
- Finish and Adjust Seasoning: Remove the bouillabaisse from the heat. Discard the bay leaves and any unopened mussels. Stir in the freshly chopped basil and parsley, then taste the broth and adjust seasoning with additional salt or pepper if necessary.
- Serve and Garnish: Ladle the bouillabaisse into wide, shallow bowls. Garnish with a sprinkle of red pepper flakes if desired. Serve immediately with toasted baguette slices for dipping, allowing each guest to enjoy the vibrant, saffron-scented broth.
Notes
- Choosing the Seafood: For the most flavorful and authentic bouillabaisse recipe, combine a variety of firm white fish such as halibut or cod with shellfish like mussels, scallops, and shrimp. This blend provides a range of textures and a rich depth of oceanic flavor.
- Enhancing the Aroma: Traditional Provençal flavors are achieved through the combination of fennel, saffron, garlic, and thyme. Avoid skipping saffron — even a small pinch imparts a luxurious golden hue and a distinct floral note that defines the essence of this dish.
- Cooking Technique: Allow the broth to simmer gently; this gradual process helps the ingredients meld harmoniously, enriching the overall taste of the bouillabaisse recipe. Avoid rapid boiling, which can toughen delicate seafood.
- Alternative to Wine: If you prefer to omit alcohol, replace the white wine with chicken broth and add a small spoon of Dijon mustard or a touch of vinegar for similar acidity and depth.
- Flavor Boosters: To elevate the flavor, incorporate a teaspoon of tomato paste with the aromatics or finish the broth with a hint of citrus zest before serving. These subtle additions bring brightness and balance to the dish.
- Serving Suggestion: Serve your bouillabaisse recipe with toasted baguette slices lightly brushed with olive oil or garlic butter. They make the perfect vessel for savoring the saffron-infused broth to the last drop.
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | 278 kcal |
| Carbohydrates | 23 g |
| Protein | 22 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.1 g |
| Cholesterol | 51 mg |
| Sodium | 852 mg |
| Potassium | 813 mg |
| Fiber | 2 g |
| Sugar | 7 g |
| Vitamin A | 507 IU |
| Vitamin C | 19 mg |
| Calcium | 67 mg |
| Iron | 2 mg |
Note: Nutritional values are approximate and may vary depending on specific ingredients used and portion sizes.