Description
Bouillabaisse is a classic French seafood stew bursting with rich flavors from a medley of fresh fish, shellfish, aromatic herbs, and saffron. This one-pot dish combines halibut, mussels, scallops, and shrimp simmered in a fragrant broth made with fennel, garlic, tomatoes, and a hint of spice, perfect for a comforting and elegant meal.
Ingredients
Scale
Seafood
- 1 pound halibut filets, cut into 7-8 cm pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 240 to 280 grams raw shrimp, peeled and deveined
Broth and Vegetables
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 fennel bulb, cored and finely chopped
- 1 small yellow onion, diced
- 8 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon saffron threads
- 1/8 teaspoon cayenne pepper
- 4 cups clam juice or seafood stock
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
Herbs and Garnishes
- 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
- Sauté Aromatics: Heat olive oil and melt butter in a large Dutch oven over medium-high heat. Add finely chopped fennel and diced onion; cook for approximately 5 minutes, stirring frequently, until softened and fragrant.
- Add Spices and Garlic: Incorporate minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper. Cook for 20 seconds to release their aromas, stirring continuously to prevent burning.
- Deglaze with Wine: Pour in white wine (amount unspecified), scraping the bottom of the pot to deglaze and lift any flavorful browned bits. Cook for 1 minute to reduce slightly.
- Add Broth and Tomatoes: Stir in clam juice or seafood stock, canned diced tomatoes with their juices, and bay leaves. Mix well to combine the ingredients thoroughly.
- Simmer Broth: Bring the mixture to a boil, then reduce heat to medium. Let it simmer gently for 8 to 10 minutes until the liquid reduces by half, intensifying the flavors.
- Cook Halibut: Season halibut pieces with salt and freshly ground black pepper. Gently add them to the simmering pot, reduce heat to medium-low, cover, and cook for 2 minutes until partially cooked.
- Add Mussels and Scallops: Nestle the cleaned mussels and sea scallops into the broth. Cover again and cook for an additional 3 minutes to begin cooking the shellfish.
- Cook Shrimp: Uncover the pot and add peeled, deveined shrimp. Replace the lid and cook for 2 to 3 minutes more until shrimp turn opaque, halibut is fully cooked, mussels have opened, and scallops are firm.
- Finish the Stew: Remove the pot from heat. Discard bay leaves and any mussels that did not open. Gently stir in finely chopped fresh basil and parsley. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the bouillabaisse into wide bowls. Garnish with red pepper flakes if using, and serve alongside toasted baguette slices for dipping.
Notes
- Ensure mussels are properly scrubbed and debearded before cooking to remove grit and impurities.
- White wine quantity was not specified; about 1/2 cup is typically used for deglazing.
- Saffron threads provide authentic flavor and color, but can be omitted if unavailable.
- Discard any mussels that remain unopened after cooking to avoid food safety issues.
- Serve immediately to enjoy the seafood at its freshest.
