Bouillabaisse (French Seafood Stew)
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4.7
75 reviews
Excellent
Bouillabaisse (French Seafood Stew)
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Do you love seafood? Then you’ll enjoy this easy Bouillabaisse recipe for delicious French Seafood Stew infused with fragrant saffron. It‘s a perfect way to enjoy good seafood at home!
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Ingredients
- ½ cup dry sherry
- ½ tsp saffron
- 3 Tbsp extra virgin olive oil
- 6 cloves garlic (minced)
- 1 onion (diced)
- 1 shallot (minced)
- 1 cup fennel bulb (thinly sliced)
- 1 rib celery (minced)
- 1 carrot (diced)
- 1 lb white fish (I used Alaskan true cod, or you can substitute halibut or ocean trout; cut into bite-size pieces)
- 2½ lb seafood mix (your choice of shrimp, clams, mussels, lobsters, scallops, crab meat, and/or squid; defrosted in the refrigerator for a few hours, if frozen)
- 1 jar oysters (10 oz, 283 g)
- 1 can diced tomatoes (28 oz, 794 g with juice)
- 2 cups clam juice
For the Seasonings
- 1½ Tbsp tomato paste
- 2 tsp Diamond Crystal kosher salt
- 1 tsp basil (or minced 1 fresh basil leaf)
- 2 Tbsp parsley (fresh; chopped)
- freshly ground black pepper
For the Garnish
- parsley (chopped)
- crushed red pepper (red pepper flakes) (optional)
Instructions
- Gather all the ingredients.
- In a small bowl, combine ½ tsp saffron and ½ cup dry sherry. Set aside.
- Prepare the vegetables. Dice 1 onion and mince 1 shallot. Thinly slice the fennel so you have 1 cup fennel bulb. Mince 1 rib celery and dice 1 carrot. Next, cut 1 lb white fish into bite-sized pieces.
- Prepare and clean 2½ lb seafood mix as necessary. Here, I used a great frozen seafood medley pack from Costco. It saves quite a bit time not having to clean and cut the seafood.
To Cook the Stew
- In a large pot (I use a big Le Creuset pot), heat 3 Tbsp extra virgin olive oil on medium heat. Add 6 cloves garlic (minced) and all the prepared vegetables (the onion, shallot, fennel, celery, and carrot). Sauté on low heat until lightly golden brown, about 20 minutes.
- Add the seasonings: 1½ Tbsp tomato paste, 2 tsp Diamond Crystal kosher salt, 1 tsp basil, 2 Tbsp parsley, and freshly ground black pepper. Mix well.
- Now, add all the liquids: 1 can diced tomatoes with juice, 2 cups clam juice, the juice from 1 jar oysters, and the saffron-infused sherry. Bring it to just a boil, then lower the heat and simmer for 15 minutes.
- Add all the seafood. When the soup starts to boil, skim off the scum and foam from the soup. Simmer for 15 minutes. Skimming is very important to have a clear soup with a refined taste.
To Serve
- Serve in individual bowls. Garnish with chopped parsley and optional crushed red pepper (red pepper flakes) and serve immediately with fresh French bread on the side.
To Store
- You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days.
Notes
- The recipe is adapted from Food.com.
Nutrition Information
Show Details
Calories
593kcal
(30%)
Carbohydrates
38g
(13%)
Protein
70g
(140%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
1131mg
(47%)
Potassium
1169mg
(33%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
3296IU
(66%)
Vitamin C
36mg
(40%)
Calcium
131mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 70g | 140% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1131mg | 47% |
| Potassium | 1169mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 3296IU | 66% |
| Vitamin C | 36mg | 40% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
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