Description
Transport yourself to the south of France with this Easy Bouillabaisse Recipe, a simplified version of the classic Provençal seafood stew. Bursting with the flavors of saffron, garlic, and a medley of fresh seafood, this dish is surprisingly quick to make and perfect for weeknights or special occasions. Pair it with crusty bread for the ultimate cozy meal.
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Ingredients
Scale
For the Broth:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
- 2 garlic cloves, minced
- 1 large tomato, diced (or 1 cup canned diced tomatoes)
- 1/2 teaspoon saffron threads
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups seafood stock or fish broth
- 1/2 cup water
- Salt and pepper, to taste
For the Seafood:
- 1/2 pound firm white fish (cod, halibut, or snapper), cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels or clams, scrubbed and debearded
- Optional: 1/2 pound scallops or squid rings
For Serving:
- Crusty bread or baguette slices
- 1/4 cup rouille (optional, a garlicky mayonnaise)
- Lemon wedges
Instructions
Step 1: Prepare the Broth
- Heat olive oil in a large pot over medium heat.
- Add the onion, fennel, and garlic, and sauté until softened, about 5 minutes.
- Stir in the tomatoes, saffron, paprika, thyme, and bay leaf. Cook for 2-3 minutes until fragrant.
- Pour in the seafood stock and water. Season with salt and pepper, then bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
Step 2: Add the Seafood
- Add the fish chunks to the simmering broth and cook for 3 minutes.
- Add the shrimp, mussels, and any additional seafood (e.g., scallops). Cover the pot and cook for 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink and opaque. Discard any unopened shellfish.
Step 3: Serve
- Ladle the bouillabaisse into bowls, ensuring each serving has a mix of seafood.
- Garnish with reserved fennel fronds or fresh parsley for a pop of color.
- Serve with crusty bread or baguette slices, and a dollop of rouille if desired.
Notes
- Fresh Seafood: The fresher, the better! Visit your local fish market for the best selection.
- Use Quality Stock: A good seafood stock or fish broth is key to a flavorful base.
- Adjust to Taste: Add a pinch of red pepper flakes for heat or a splash of white vinegar for extra brightness.
- Make It Ahead: The broth can be made a day in advance, then reheated and finished with the seafood.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American