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Bouillabaisse Seafood Stew with Saffron and Fresh Herbs Recipe

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★★★★★

4.7 from 94 reviews

This classic Bouillabaisse recipe offers a rich and flavorful Provençal fish stew made with a variety of fresh seafood simmered in a savory broth infused with fennel, garlic, saffron, and aromatic herbs. Perfect as a hearty meal, it’s traditionally served with toasted baguette slices to soak up the delicious broth.

Ingredients

Scale

Seafood and Broth

  • 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

Aromatics & Seasonings

  • 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

Finishing Touches

  • 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

  1. Cook the aromatics: 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, stirring frequently to prevent burning. Stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds to release their flavors.
  2. Add the liquids and tomatoes: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and cook for 1 minute. Add the clam juice or seafood stock, diced tomatoes with their juices, and bay leaves.
  3. Simmer: Bring the mixture to a boil, then reduce the heat to medium and simmer for 8 to 10 minutes until the liquid has reduced by half.
  4. Prep the fish: Season the halibut pieces with salt and pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes.
  5. Add and cook the remaining seafood: Nestle in the mussels and scallops, cover the pot, and cook for 3 minutes. Remove the lid, add the shrimp, cover again, and cook for an additional 2 to 3 minutes until the shrimp are opaque, mussels have opened, halibut is fully cooked, and scallops are firm.
  6. Finish: Remove the pot from heat. Discard the bay leaves and any unopened mussels. Stir in the fresh basil and parsley. Taste and adjust salt and pepper as needed.
  7. Serve: Ladle the bouillabaisse into wide bowls, garnish with red pepper flakes if using, and serve with toasted baguette slices to soak up the flavorful broth.

Notes

  • Ensure all mussels are scrubbed and debearded before cooking to remove any grit.
  • If any mussels remain closed after cooking, discard them—they are unsafe to eat.
  • Saffron is key for authentic flavor; do not omit or substitute for best taste.
  • For a spicier stew, increase cayenne pepper slightly or add chili flakes when finishing.
  • To make the broth richer, you can add a small fish stock cube if desired.
  • Serve immediately after cooking to enjoy seafood at its freshest and avoid overcooking.

Keywords: Bouillabaisse, fish stew, French seafood recipe, saffron soup, halibut recipe, mussels, seafood soup, easy bouillabaisse

Find it online: https://lieblingsmahlzeit.com/bouillabaisse-seafood-stew-with-saffron-and-fresh-herbs-recipe/