Name: Bouillabaisse Seafood Stew with Saffron and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 pound halibut filets, cut into 3-inch pieces; 12 ounces mussels, scrubbed and debearded; 1 pound sea scallops, tendons removed; 8 to 10 ounces raw shrimp, peeled and deveined; 4 cups clam juice or seafood stock; 14 ounces canned diced tomatoes, undrained; 1 cup dry white wine; 2 bay leaves; 3 tablespoons olive oil; 1 tablespoon 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; 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); Toasted baguette slices, for serving (optional)

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Introduction

Bouillabaisse is a classic French seafood stew celebrated for its rich flavors and fragrant spices. This hearty dish combines a variety of fresh seafood with aromatic herbs and a saffron-infused broth. It’s perfect for cozy dinners or special occasions by the sea.

A deep white bowl filled with a seafood stew featuring a clear golden broth with herbs and small pieces of red tomato floating throughout. Inside the stew, there are several black mussel shells partially open, white scallops, and one pink shrimp with a slight sheen. Fresh green herbs are scattered on top, adding color contrast. On the right side, a woman's hand holds a piece of golden toasted bread sprinkled with dried herbs, dipping it into the stew. The bowl sits on a white marbled surface, giving a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 tablespoon 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 filets, cut into 3-inch pieces
Salt and fresh ground black pepper, to taste
12 ounces mussels, scrubbed and debearded
1 pound sea scallops, tendons removed
8 to 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

Step 1: Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add the chopped fennel and onion, cooking for about 5 minutes until softened. Stir frequently to prevent burning. Add the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release their aroma.
Step 2: Stir in the white wine, scraping the bottom of the pot to loosen any browned bits, and cook for 1 minute. Add the clam juice (or seafood stock), canned tomatoes with their juice, and bay leaves.
Step 3: Bring the mixture to a boil, then reduce heat to medium and simmer for 8 to 10 minutes until the liquid reduces by half.
Step 4: Season the halibut pieces with salt and pepper and add them to the pot. Reduce heat to medium-low, cover, and cook for 2 minutes.
Step 5: Add the mussels and scallops, cover again, and cook for 3 minutes. Remove the lid, add the shrimp, cover once more, and cook for an additional 2 to 3 minutes until shrimp is opaque, halibut is cooked, mussels have opened, and scallops are firm.
Step 6: Remove the pot from heat. Discard bay leaves and any unopened mussels. Stir in the fresh basil and parsley. Taste and adjust the seasoning with salt and pepper as needed.
Step 7: Serve the bouillabaisse in wide bowls, garnished with red pepper flakes if desired. Offer toasted baguette slices on the side for dipping.

Tips & Variations

Use fresh saffron for the best flavor, but a small pinch of turmeric can be a budget-friendly substitute.
Swap halibut with cod or other firm white fish if preferred.
For a spicier stew, increase the cayenne pepper or add extra red pepper flakes at the end.
Adding a splash of Pernod or another anise-flavored liqueur can enhance the authentic French flavor.

Storage

Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid toughening the seafood. It’s best enjoyed fresh, as seafood can overcook and become rubbery when reheated multiple times.

How to Serve

A large white pot filled with a seafood stew featuring layered shrimp with orange-pink shells, black mussels with open shells, and pale scallops, all floating in a rich, golden-orange broth speckled with green herbs and small red tomato pieces, with a silver ladle resting inside the pot. To the right, a wooden board holds a stack of toasted bread slices sprinkled with herbs. Around the pot on a white marbled surface are fresh bright green basil leaves, a bowl of fresh green parsley, halved yellow lemons, small red cherry tomatoes, and a small glass bowl of red chili flakes. A white cloth with black dots is bunched up on the upper left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bouillabaisse ahead of time?

You can prepare the broth and aromatics in advance, but it’s best to add and cook the seafood just before serving for optimal texture and freshness.

What if I can’t find certain seafood like halibut or mussels?

Substitute with other firm white fish such as cod or sea bass, and any shellfish like clams or even crab can work well in this dish.