Bouillabaisse Recipe

Introduction

Bouillabaisse is a classic French seafood stew known for its rich, aromatic broth and a variety of fresh seafood. This comforting dish combines tender pieces of meat, shrimp, and mussels with flavorful herbs and spices, perfect for warming up any meal.

Ingredients

• 1 onion (minced)
• 2 shallots (minced)
• 1 leek (minced)
• ½ cup olive oil
• 8 tomatoes (cubed)
• 4 cloves garlic (thinly sliced)
• 1 lb beef or chicken (cubed)
• 1 lb pink shrimp
• 1 lb black mussels (washed)
• Fresh herbs: tarragon, thyme, chives, parsley

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the minced onion, shallots, and leek, then sauté until they are softened and fragrant.
2. Step 2: Stir in the sliced garlic, cubed tomatoes, saffron, harissa seasoning, and miso paste. Cook briefly to develop the flavors.
3. Step 3: Add the cubed beef or chicken along with shrimp shells, clam juice, and water. Bring to a simmer and cook for 30 to 45 minutes to create a rich broth.
4. Step 4: Strain the broth to remove solids and return the clear broth to the pot over heat.
5. Step 5: Add the mussels and shrimp to the broth. Cook until the mussels open and the shrimp are fully cooked, about 5 to 7 minutes.
6. Step 6: Serve the bouillabaisse hot in bowls, garnished generously with fresh tarragon, thyme, chives, and parsley.

Tips & Variations

• For a deeper flavor, toast the spices briefly in the pan before adding liquids.
• Feel free to swap beef or chicken for other seafood like firm white fish or scallops.
• Add a splash of white wine to the broth for extra acidity and aroma.

Storage

Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the seafood. It is best enjoyed fresh but can be frozen without seafood for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bouillabaisse without beef or chicken?

Yes, you can simply use a variety of seafood like fish, shrimp, and mussels for a traditional seafood-only bouillabaisse.

How do I know when the mussels are cooked?

The mussels are done when their shells have fully opened. Discard any that remain closed after cooking.

Bouillabaisse Recipe

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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This hearty and aromatic dish combines a variety of seafood like shrimp and mussels with a flavorful broth enriched by tomatoes, garlic, saffron, and fresh herbs. Perfect for seafood lovers, this recipe offers a comforting and elegant meal that showcases Mediterranean flavors.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, minced
• 2 shallots, minced
• 1 leek, minced
• 8 tomatoes, cubed
• 4 cloves garlic, thinly sliced

Seafood and Meat

• 1 lb beef or chicken, cubed
• 1 lb pink shrimp
• 1 lb black mussels, washed

Liquids and Seasonings

• ½ cup olive oil
• 1 pinch saffron threads
• 1 teaspoon harissa seasoning
• 1 tablespoon miso paste
• Shrimp shells (from the 1 lb pink shrimp)
• Clam juice (approx. 1 cup)
• Water (approx. 4 cups)

Herbs

• Fresh tarragon
• Fresh thyme
• Fresh chives
• Fresh parsley

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced onion, shallots, and leek, stirring occasionally until softened and translucent, about 5-7 minutes.
2. Add Garlic and Tomatoes: Stir in the thinly sliced garlic, cubed tomatoes, saffron, harissa seasoning, and miso paste. Sauté the mixture briefly for 2-3 minutes, allowing the flavors to meld and the tomatoes to soften.
3. Prepare Broth: Add the cubed beef or chicken to the pot along with the shrimp shells, clam juice, and water. Bring the mixture to a gentle simmer, cover, and cook for 30-45 minutes to develop a rich broth.
4. Strain Broth: Remove the pot from heat and strain the broth through a fine sieve or cheesecloth into another pot to remove solids, ensuring a clear and flavorful base.
5. Cook Seafood: Return the strained broth to the heat. Add the washed mussels and pink shrimp to the broth. Cover and cook until the mussels open and the shrimp turn opaque, about 5-7 minutes. Discard any mussels that do not open.
6. Serve: Ladle the hot bouillabaisse into bowls and garnish generously with fresh tarragon, thyme, chives, and parsley. Serve immediately and enjoy this rich and rustic seafood stew.

Notes

• Use fresh seafood for the best flavor; if using frozen, thaw fully before cooking.
• Discard any mussels that remain closed after cooking to ensure safety.
• The broth can be made a day ahead to deepen the flavors; reheat gently before adding seafood.
• Adjust the heat level by modifying the amount of harissa seasoning.
• Serve with crusty bread or garlic toast to soak up the delicious broth.

Keywords: Bouillabaisse, French seafood stew, Mediterranean recipe, seafood soup, fish stew, saffron broth, mussels, shrimp