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Seafood Bouillabaisse
5 from 3 votes

Seafood Bouillabaisse

Seafood Bouillabaisse is love at first spoon - Fresh, aromatic Mediterranean flavors infused in a delicate saffron aroma, this light and easy version makes the most of seasonal ingredients for a simple and elegant heart-warming soup.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Cuisine: French

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and smashed
  • 1 leek only the white part, sliced, large
  • 1 potato peeled and cubed, large
  • 1 carrot peeled and cubed
  • 1 tablespoon lemon zest
  • thyme few sprigs, or both
  • basil few sprigs, or both
  • 1 saffron large pinch
  • 1 whole plum tomatoes in juice, canned
  • 6 cups seafood stock
  • 10 fish fillet cod, monkfish or snapper, cut into chunks, such as halibut, oz/300gr
  • 4-6 Shrimp or both, shell-on large, or 2 cleaned and sliced squids
  • 1 clam or mussels, cup/200gr
  • 1 Italian parsley chopped, bunch
  • bread to serve (optional, freshly toasted or croutons

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot or skillet over medium heat. Add potato, garlic, leek and carrot cubes and sauté until just softened and slightly brown, for about 5 minutes.
  2. Add in lemon zest and thyme, followed by tomatoes and saffron.
  3. Stir all the ingredients then pour in the fish stock.
  4. Bring to a boil and simmer until the veggies are tender and stock is reduced by half, about 15 minutes. Season to taste with sea salt and black pepper.
  5. Reduce heat to medium-low and fold in the fish chunks. Cook for a couple of minutes.
  6. At this point, add in any seafood using: clams, mussels, and shrimps. Simmer until the clam/mussel shells open, about 5 minutes more.
  7. Sprinkle with parsley and extra lemon zest if you like, and serve with croutons or grilled bread slices.