Bouillabaisse (French Seafood Stew)
User Reviews
4.7
Bouillabaisse (French Seafood Stew)
Description
This Bouillabaisse recipe starts by gently cooking a mix of aromatic vegetables—onion, shallot, fennel, celery, and carrot—in olive oil until golden brown, creating a fragrant mirepoix base. Seasonings including tomato paste, basil, parsley, kosher salt, and freshly ground black pepper are added to build layers of flavor. Saffron soaked in dry sherry contributes both color and a subtle floral aroma, which infuses the broth.
The stew incorporates a combination of white fish cut into bite-sized pieces and a seafood mix featuring shrimp, clams, mussels, lobsters, scallops, crab meat, and squid. The addition of diced tomatoes with juice and clam juice provides a rich, slightly briny liquid to cook the seafood gently. The resulting dish highlights the natural sweetness and variety of the seafood combined with the vegetable broth and herbal notes.
Bouillabaisse is typically served hot and garnished with chopped parsley and optionally crushed red pepper flakes to add a bit of heat. It pairs well with crusty bread or rouille sauce, allowing diners to enjoy the flavorful broth and tender seafood.
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 kosher salt Diamond Crystal brand
- 1 tsp basil (or minced 1 fresh basil leaf)
- 2 Tbsp parsley (fresh; chopped)
- black pepper freshly ground
For the Garnish
- parsley (chopped)
- crushed 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
- Select fresh or properly thawed seafood for the best texture and flavor.
- Saffron and dry sherry add authentic aroma critical to traditional Bouillabaisse.
- Simmer vegetables slowly to achieve a rich base without burning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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