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Traditional French Bouillabaisse, a seafood stew with saffron and fresh fish.

Bouillabaisse

A cozy and flavorful traditional French seafood stew perfect for any occasion, featuring a rich broth and varied seafood.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: French, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the broth
  • 2 tablespoons olive oil Start the pot with it, do not skimp.
  • 1 medium onion, chopped Gives a sweet savory base.
  • 1 medium leek, sliced Adds depth of flavor.
  • 2 cloves garlic, minced Essential flavor component.
  • 2 cups tomatoes, chopped Fresh or canned both work.
  • 1 cup white wine, dry Nothing sweet.
  • 6 cups fish stock Homemade preferred, but store-bought is fine.
  • 1 strip orange peel Brightens the broth.
  • 1 pinch saffron Adds authentic flavor.
  • 1 tablespoon thyme, dried Essential herb.
For the seafood
  • 1 pound cod, cut into chunks Mild and flaky.
  • 1 pound halibut, cut into chunks Firmer fish.
  • 1 pound mussels, cleaned Great for flavor.
  • 1 pound shrimp, peeled and deveined Add these towards the end.
For serving
  • 1 loaf crusty bread Toasted if possible.
  • 0.5 cup rouille A garlicky spread.
  • 1 each lemon, cut into wedges For adjusting flavors.

Method
 

Preparation
  1. In a large pot, warm olive oil over medium heat.
  2. Add onion, leek, chopped fennel, and a pinch of salt. Cook for 8-10 minutes until soft.
  3. Add minced garlic and cook for 30 seconds.
  4. Stir in chopped tomatoes and tomato paste; cook for 2-3 minutes.
  5. Pour in white wine and simmer for a minute.
  6. Add fish stock, bay leaf, thyme, orange peel, and saffron. Simmer for 20-30 minutes.
  7. Taste and adjust seasoning as necessary.
Cooking the seafood
  1. Bring the broth to a gentle simmer.
  2. Add firm fish pieces first, cooking for 3-5 minutes.
  3. Add shrimp and mussels last, cooking until mussels open.
  4. Turn off the heat as soon as everything is cooked through.

Notes

Pair with crusty bread and rouille for a complete experience. Adjust acidity with lemon as desired.