My Good Bouillabaisse
Dive into the vibrant flavors of Provence with "My Good Bouillabaisse," a soul-warming seafood stew that celebrates the best of the Mediterranean. This classic French dish brims with succulent mussels, clams, tender white fish, and plump shrimp simmered in a saffron-infused broth bursting with aromatic vegetables, fresh thyme, and a hint of orange zest. Enhanced with a splash of dry white wine and perfectly paired with crusty toasted bread for dipping, it’s a luxurious yet approachable recipe that’s as satisfying as it is elegant. With just 30 minutes of prep time and an hour to bring it all together, this bouillabaisse is the ultimate dinner party centerpiece or an indulgent weeknight treat. Perfect for seafood lovers, it captures the essence of coastal comfort in every spoonful.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 small fennel bulb, thinly sliced
- 4 cloves garlic cloves, minced
- 2 cups tomatoes, diced (fresh or canned)
- 1 cup dry white wine
- 6 cups fish stock (preferably homemade or store-bought)
- 1 pinch saffron threads
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon orange zest, finely grated
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1 pound fresh white fish fillets (such as cod or halibut), cut into chunks
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped (for garnish)
- 6 pieces crusty bread slices, toasted
Instructions
Heat a large, heavy-bottomed pot over medium heat and add olive oil.
Sauté the chopped onions, leeks, and fennel for 5-7 minutes until softened but not browned.
Add the minced garlic and sauté for another minute, stirring constantly to prevent burning.
Stir in the diced tomatoes, and cook for 5 minutes to allow the flavors to meld.
Pour in the white wine and simmer for 2-3 minutes to reduce slightly.
Add fish stock, saffron threads, thyme sprigs, bay leaf, and orange zest. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the broth simmer for 20 minutes to develop its flavors.
Season the broth with salt and pepper to taste, then increase the heat to medium.
Add the mussels and clams to the broth, cover, and cook for 5 minutes, or until the shells open. Discard any that do not open.
Gently add the white fish and shrimp to the pot. Cover and cook for an additional 5-7 minutes, or until the fish is opaque and the shrimp are pink and fully cooked.
Ladle the bouillabaisse into serving bowls, ensuring each bowl contains a mix of seafood and broth.
Garnish with fresh parsley and serve immediately with toasted crusty bread on the side for dipping.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1645 mg | 548% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 42.9 g | ||
| Protein | 491.5 g | 983% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1711 mg | 132% | |
| Iron | 162.8 mg | 904% | |
| Potassium | 10393 mg | 221% | |
*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.
