Bouillabaisse Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lieblingsmahlzeit.com/bouillabaisse-recipe/
