Bouillabaisse
Dive into the vibrant coastal flavors of Provence with this classic Bouillabaisse recipe, a hearty French seafood stew brimming with fresh fish, shellfish, and aromatic vegetables. Infused with saffron, orange zest, and a splash of dry white wine, the rich, golden broth offers layers of depth and warmth. Savory notes of leek, fennel, and garlic mingle perfectly with the delicate brininess of mussels, clams, and shrimp, while chunks of firm white fish absorb the stew’s fragrant essence. Ready in just over an hour, this elegant dish pairs beautifully with toasted slices of French baguette—enhanced with a dollop of rouille for an authentic touch. Perfect for dinner parties or cozy family meals, Bouillabaisse is a showstopper that brings the Mediterranean straight to your table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced onion
- 1 stalk, sliced leek (white and light green parts only)
- 1 small, sliced fennel bulb
- 4 cloves, minced garlic
- 4 medium, diced tomatoes
- 1.5 cups dry white wine
- 4 cups fish stock
- 0.25 teaspoons saffron threads
- 1 piece bay leaf
- 1 teaspoon orange zest
- 1 pound firm white fish (e.g., cod, halibut, or snapper)
- 1 pound, cleaned and debearded mussels
- 1 pound, cleaned clams
- 0.5 pound, peeled and deveined shrimp
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, chopped fresh parsley
- 1 loaf, sliced and toasted French baguette
- to taste, for serving rouille (optional)
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add diced onion, sliced leek, and fennel to the pot. Sauté for 5-7 minutes until the vegetables soften and become translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
Pour in the white wine and simmer for 3-4 minutes to allow the alcohol to evaporate slightly.
Add the fish stock, saffron, bay leaf, and orange zest to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover and cook for 15-20 minutes to allow the flavors to meld.
Season the broth with salt and black pepper to taste.
Cut the white fish into large chunks and add it to the broth. Simmer for 5 minutes.
Add the mussels, clams, and shrimp to the pot. Cover and cook for 5-7 minutes, or until the shellfish have opened and the shrimp is opaque. Discard any shellfish that do not open.
Stir in the chopped parsley and remove the bay leaf before serving.
Ladle the Bouillabaisse into bowls and serve with toasted slices of French baguette. Optionally, spread the baguette slices with rouille for added flavor.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 9186 mg | 399% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 40.1 g | ||
| Protein | 328.4 g | 657% | |
| Vitamin D | 22.9 mcg | 115% | |
| Calcium | 999 mg | 77% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 6951 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
