Description
Bouillabaisse is a traditional French seafood stew that combines a variety of fresh fish and shellfish with aromatic vegetables, saffron, and herbs, simmered to create a rich and flavorful broth. This hearty dish is perfect for a comforting dinner and is traditionally served with toasted baguette slices and a garlicky rouille sauce.
Ingredients
Scale
Seafood
- 1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
Broth and Vegetables
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 leeks (white parts only), thinly sliced
- 3 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 4 large tomatoes, chopped
- 1/2 teaspoon saffron threads
- 1 teaspoon orange zest
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 teaspoon dried red pepper flakes (optional)
- 1 cup White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar
- 4 cups fish stock or water
- Salt and freshly ground black pepper to taste
To Serve
- 1 baguette, sliced and toasted
- Rouille sauce (optional, for serving)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat, preparing to cook the aromatics.
- Sauté vegetables: Add onion, leeks, garlic, and fennel to the pot. Sauté for 5–7 minutes until softened and fragrant, forming the stew’s flavor base.
- Add aromatics and tomatoes: Stir in chopped tomatoes, saffron threads, orange zest, bay leaves, fresh thyme sprig, and optional red pepper flakes. Cook for 5 minutes to meld the flavors.
- Add acidic liquid and simmer: Pour in the white grape juice or apple cider vinegar mix, vegetable or fish stock with vinegar, and bring to a boil. Reduce heat and simmer gently for 10 minutes.
- Add fish stock and simmer: Add the fish stock or water to the pot and bring to a gentle boil. Season with salt and freshly ground black pepper to taste.
- Simmer the broth: Lower heat to low and let the broth simmer for 15–20 minutes to deepen the flavors.
- Cook the seafood: Add the white fish chunks, mussels, shrimp, and scallops to the pot. Cover and cook for 5–7 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels that remain unopened.
- Adjust seasoning and serve: Taste the stew and adjust seasoning with additional salt and pepper if necessary. Serve hot with toasted baguette slices and optional rouille sauce.
Notes
- Use firm white fish to ensure the fish holds together during simmering without breaking apart.
- Discard any mussels that do not open after cooking to avoid food safety issues.
- Rouille sauce adds a spicy, garlicky flavor and is traditional but optional.
- White grape juice or vinegar helps brighten the stew and balance the seafood flavors.
- Ensure seafood is fresh for the best flavor and texture.
