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Bouillabaisse Recipe

Bouillabaisse Recipe
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4.9 from 11 reviews

Learn how to make a classic French seafood stew, Bouillabaisse, packed with a variety of fresh fish and shellfish in a flavorful broth. This hearty dish is perfect for impressing guests or enjoying a special meal at home.

Ingredients

Units Scale

    Vegetable Base:

  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 2 leeks, white and light green parts, sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced

    • Seasonings:

  • 1/2 teaspoon saffron threads
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper flakes

    • Additional Ingredients:

  • 1/4 cup tomato paste
  • 1 large tomato, chopped
  • 1 orange peel strip (about 2 inches)
  • 8 cups fish stock or water with fish bouillon
  • 1 cup dry white wine

    • Seafood:

  • 1 pound firm white fish (such as cod or halibut), cut into chunks
  • 1 pound shellfish (mussels, clams, shrimp, or a mix), cleaned and debearded

    • Seasoning and Garnish:

  • Salt and black pepper to taste
  • Fresh parsley and lemon wedges for garnish

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot. Sauté onion, leeks, and celery until softened.
  2. Add Seasonings: Stir in garlic, saffron, thyme, bay leaf, and red pepper flakes. Cook briefly.
  3. Simmer Broth: Add tomato paste, tomato, orange peel, fish stock, and white wine. Simmer for 30 minutes.
  4. Cook Seafood: Season broth, add fish, simmer. Add shellfish and cook until done.
  5. Finish and Serve: Remove bay leaf and orange peel. Adjust seasoning. Garnish and serve hot.

Notes

  • Use a mix of at least three types of seafood for authenticity.
  • Add a spoonful of rouille (a garlicky saffron mayo) on toast for a traditional touch.

Nutrition

Find it online: https://easy-tapas-recipes.com/bouillabaisse-recipe-2/