Description
Bouillabaisse is a traditional French seafood stew bursting with rich flavors from a medley of fresh fish, shellfish, aromatic vegetables, saffron, and herbs. This hearty yet elegant dish is simmered on the stovetop to meld the tastes of halibut, mussels, scallops, and shrimp in a savory broth enhanced by fennel, garlic, and tomatoes, perfect for a comforting and impressive meal.
Ingredients
Scale
Seafood
- 1 pound halibut filets, cut into 7-8 cm pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 240 to 280 grams raw shrimp, peeled and deveined
Broth and Vegetables
- 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
Herbs and Seasonings
- Salt and fresh ground black pepper, to taste
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Red pepper flakes, for garnish (optional)
To Serve
- Toasted baguette slices, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil and melt butter in a large Dutch oven over medium-high heat. Add the finely chopped fennel and diced onion; cook for about 5 minutes, stirring frequently until softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper; cook for about 20 seconds to release their aromas without burning.
- Deglaze with White Wine: Pour in white wine, scraping the bottom of the pot to lift any browned bits. Cook for 1 minute to reduce slightly and concentrate the flavor.
- Add Broth and Tomatoes: Add the clam juice or seafood stock, canned diced tomatoes with their juices, and bay leaves. Stir to combine all ingredients thoroughly.
- Simmer Broth: Bring the mixture to a boil, then reduce heat to medium and let it simmer for 8 to 10 minutes until the liquid reduces by half and flavors become concentrated.
- Add Halibut: Season halibut pieces with salt and freshly ground black pepper. Gently add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to begin cooking the fish.
- Add Mussels and Scallops: Nestle the mussels and scallops into the simmering broth, cover again, and cook for 3 minutes until mussels start to open and scallops begin to firm up.
- Finish with Shrimp: Uncover the pot, add the peeled and deveined shrimp, replace the lid, and cook for an additional 2 to 3 minutes until shrimp are opaque, halibut is fully cooked, mussels are open, and scallops are firm.
- Final Seasoning and Herbs: Remove the pot from heat. Discard the bay leaves and any mussels that have not opened. Gently stir in finely chopped fresh basil and parsley. Adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the bouillabaisse into wide bowls. Garnish with red pepper flakes if desired, and serve alongside toasted baguette slices for dipping into the flavorful broth.
Notes
- Ensure mussels are scrubbed and debearded to avoid grit in the stew.
- Saffron threads add authentic flavor and color; soak them briefly in warm liquid if desired before use.
- Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
- Use fresh seafood for the best flavor and texture.
- Traditional bouillabaisse uses a variety of fish; halibut is a great choice but feel free to use other firm white fish.
- Serve immediately to enjoy seafood at its freshest.
