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5.0 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
5 mins
Total Time
30 mins
Servings: 4
Cuisine: French

Ingredients

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

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.