Quick N Easy Bouillabaisse for Two
Indulge in a taste of the French Riviera with this Quick N Easy Bouillabaisse for Two, a simplified version of the classic Provençal seafood stew made perfect for an intimate dinner. Ready in just 40 minutes, this recipe blends saffron-infused fish stock with aromatic fennel, garlic, and shallots to create a deeply flavorful broth. Plump shrimp, briny mussels, and tender white fish are gently simmered to perfection, creating a restaurant-quality dish that’s both elegant and approachable. Garnished with fresh parsley and served with crusty toasted bread for dipping, this easy bouillabaisse is ideal for a romantic meal or a special weeknight treat. Perfect for seafood lovers, this one-pot wonder brings authentic French flavors to your kitchen without the fuss!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 small, finely chopped shallot
- 2 cloves, minced garlic
- 1 tablespoon tomato paste
- 0.5 small, thinly sliced fennel bulb
- 0.5 cup dry white wine
- 2 cups fish stock (or seafood stock)
- 0.125 teaspoon (a pinch) saffron threads
- 0.5 cup (canned, drained) diced tomatoes
- 1 piece bay leaf
- 6 large, peeled and deveined shrimp
- 8 cleaned mussels
- 6 ounces, cut into 2-inch pieces firm white fish (such as cod or halibut)
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 2 slices, toasted (optional, for serving) crusty bread
Instructions
Heat olive oil in a medium saucepan or Dutch oven over medium heat.
Add the chopped shallot and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
Add the tomato paste and sliced fennel, stirring to coat the vegetables evenly, and cook for 1-2 minutes.
Pour in the white wine and simmer for 2-3 minutes until the liquid has reduced by half.
Stir in the fish stock, saffron threads, diced tomatoes, and the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes.
Season the broth with salt and black pepper, tasting and adjusting as necessary.
Add the shrimp, mussels, and white fish pieces to the pot, ensuring they are submerged in the broth. Cover and cook for 6-8 minutes, or until the seafood is fully cooked and the mussels have opened (discard any that remain closed).
Ladle the bouillabaisse into two bowls, ensuring an even distribution of seafood and broth.
Sprinkle with fresh parsley and serve immediately with toasted crusty bread on the side, if desired.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1272 mg | 27% | |
*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.
