Name: Bouillabaisse Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 3 tablespoons olive oil; 1 tablespoon butter; 1 fennel bulb (cored and finely chopped); 1 small yellow onion (diced); 8 cloves garlic (minced); ¼ teaspoon dried thyme; ¼ teaspoon paprika; ¼ teaspoon saffron threads; ⅛ teaspoon cayenne pepper; 1 cup dry white wine; 4 cups clam juice (seafood stock can also be used); 14 ounces canned diced tomatoes (undrained); 2 bay leaves; 1 pound halibut filets (cut into 3-inch pieces); 12 ounces mussels (scrubbed and debearded); 1 pound sea scallops (tendons removed); 8 to 10 ounces raw shrimp (peeled and deveined); Salt and fresh ground black pepper (to taste); 2 tablespoons finely chopped fresh basil; 1 tablespoon finely chopped fresh parsley; Red pepper flakes (for garnish, optional); Toasted baguette slices (optional, for serving)

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If you have ever dreamed of savoring the essence of the French Riviera right in your own kitchen, then this Bouillabaisse Recipe is your golden ticket. This vibrant, aromatic fish stew combines a medley of fresh seafood simmered in a fragrant broth bursting with fennel, saffron, and tomatoes. It’s a dish that feels both luxurious and comforting, layered with flavors that dance on your palate while offering a glimpse into Provence’s rich culinary heritage. Whether you’re cooking for a lively dinner party or a cozy family gathering, this Bouillabaisse Recipe is guaranteed to impress and delight your guests.

Ingredients You’ll Need

In a black pan with two handles, there are several raw seafood items layered together: a white fish fillet in the center with plump, pale scallops on top and several black mussels surrounding them; near the bottom left, there are a few raw shrimp with shells. Around the pan on a white marbled surface, there is a light green fennel bulb with stalks on the right, a whole yellow onion and a bulb of garlic below it, a small bowl of bright red diced tomatoes at the bottom left, and a white dish holding various spices including bay leaves and red powder on the bottom right. Above the pan, a small glass with a light golden liquid and a white cup with a pale yellow sauce sit next to fresh green parsley and a small square of butter. A sprig of green basil is near the bottom left edge. photo taken with an iphone --ar 4:5 --v 7

Although this Bouillabaisse Recipe comes together using simple ingredients, each one plays a crucial role in achieving the depth and brilliance of flavor that defines this dish. Freshness and quality here are your best friends, from aromatic herbs to seasonal seafood.

3 tablespoons olive oil: Adds a smooth, fruity richness that forms the base of the broth.
1 tablespoon butter: Provides a silky texture and enhances the aromatics.
1 fennel bulb (cored and finely chopped): Brings a sweet, anise-like fragrance that complements the seafood brilliantly.
1 small yellow onion (diced): Offers a subtle sweetness and body to the broth.
8 cloves garlic (minced): Infuses an irresistible savory punch.
¼ teaspoon dried thyme: Adds an earthy herbiness to round out the flavors.
¼ teaspoon paprika: Gives a mild smoky warmth and beautiful color.
¼ teaspoon saffron threads: The star spice that imparts a subtle floral aroma and golden hue.
⅛ teaspoon cayenne pepper: Delivers a gentle kick of heat to balance the dish.
1 cup dry white wine: Introduces acidity and complexity, perfectly lifting the broth.
4 cups clam juice (seafood stock can also be used): Enhances the oceanic depth of the stew.
14 ounces canned diced tomatoes (undrained): Adds vibrant body and tanginess.
2 bay leaves: Infuse subtle layers of herbal notes while simmering.
1 pound halibut filets (cut into 3-inch pieces): A firm white fish that holds beautifully during cooking.
salt and fresh ground black pepper (to taste): Essential for seasoning every element perfectly.
12 ounces mussels (scrubbed and debearded): Bring sweetness and briny freshness.
1 pound sea scallops (tendons removed): Offer delicate sweetness with a tender bite.
8 to 10 ounces raw shrimp (peeled and deveined): Add a luscious texture and mild flavor.
2 tablespoons finely chopped fresh basil: Finishes the dish with bright herbaceous notes.
1 tablespoon finely chopped fresh parsley: Lends freshness and a burst of green color.
red pepper flakes (for garnish, optional): Sprinkle if you crave a little extra heat and vibrancy.
toasted baguette slices (optional, for serving): Perfect for sopping up the broth and adding crunch.

How to Make Bouillabaisse Recipe

Step 1: Cook the Aromatics

Start by heating the olive oil and melting the butter in a large Dutch oven over medium-high heat. This combination carries the flavors beautifully while bringing a decadent, silky base. Add the chopped fennel and onion and cook for about 5 minutes, stirring frequently so they soften without browning too much. This stage is essential because it builds the aromatic foundation of your Bouillabaisse Recipe. Then, stir in the garlic, thyme, paprika, saffron, and cayenne pepper, letting the spices toast gently for about 20 seconds to release their full fragrance.

Step 2: Add the Liquids and Tomatoes

Pour in the white wine, scraping the bottom of the pot to lift all those flavorful browned bits, intensifying the broth’s depth. Let it bubble for a minute to cook off the alcohol. Next, add the clam juice or seafood stock, canned diced tomatoes along with their juices, and bay leaves. This combination creates the rich, complex base that characterizes an authentic Bouillabaisse Recipe.

Step 3: Simmer

Bring the entire mixture to a boil before reducing the heat to medium. Let it simmer uncovered for 8 to 10 minutes, allowing the broth to reduce by about half. This reduction concentrates all those wonderful layers of flavor, ensuring your soup has body and intensity without being watery.

Step 4: Prep and Add the Fish

Season the halibut pieces generously with salt and freshly ground pepper. Add them to the pot, reduce the heat to medium-low, cover with a lid, and cook for 2 minutes. The halibut adds tender chunks and a mild sweetness to the dish while soaking up all the savory broth.

Step 5: Add and Cook the Remaining Seafood

Next, nestle in the mussels and scallops, cover the pot again, and cook for 3 minutes. Then, uncover and add the shrimp, cover once more, and cook for 2 to 3 minutes until the shrimp turn opaque, the halibut is tender, the mussels have opened, and the scallops firm up. This careful timing ensures that every type of seafood is cooked just right, preserving their unique textures and flavors, a hallmark of a fantastic Bouillabaisse Recipe.

Step 6: Finish the Soup

Remove the pot from heat. Discard the bay leaves and any mussels that did not open. Stir in the fresh basil and parsley for a pop of vibrant color and fresh herby brightness. Taste and adjust the seasoning with salt and pepper as needed. This finishing touch truly elevates the dish and ties all elements together perfectly.

Step 7: Serve

Ladle the glorious soup into wide, shallow bowls to showcase the beautiful seafood. Garnish with red pepper flakes if you want a little extra punch. Serve alongside toasted baguette slices for dipping into the fragrant broth. This classic presentation invites everyone to enjoy the full sensory delight of the Bouillabaisse Recipe.

How to Serve Bouillabaisse Recipe

A white pot filled with a seafood stew, showing two layers: the clear, orange-brown broth with herbs floating on top, and a variety of seafood including orange shrimp, black mussels, and white scallops scattered throughout the broth. A silver ladle rests inside the pot, slightly submerged in the stew. Above the pot, there is a wooden tray holding several slices of golden toasted bread with dried herbs on top. Surrounding the pot are fresh green basil leaves, lemon halves with a bright yellow color, cherry tomatoes in red, and a small bowl filled with fresh green herbs, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped herbs like basil and parsley brighten the rich seafood stew, while a sprinkle of red pepper flakes adds a hint of heat that makes the flavors truly pop. For an added touch of indulgence, a drizzle of good quality olive oil just before serving brings a glossy finish.

Side Dishes

This hearty stew pairs beautifully with crunchy toasted baguette slices, perfect for soaking up every last drop of the sumptuous broth. A simple green salad dressed with lemon vinaigrette or a crunchy fennel slaw provides a refreshing counterpoint that balances the richness of the Bouillabaisse Recipe.

Creative Ways to Present

For a special occasion, serve the Bouillabaisse Recipe in individual ceramic casserole dishes or deep soup plates to highlight the colorful seafood and broth. You can also offer an aioli or garlic mayonnaise on the side, allowing guests to add a creamy, garlicky note with their bread—turning a classic dish into a fun, interactive experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Bouillabaisse Recipe in an airtight container in the refrigerator for up to two days. The seafood continues to soak in the broth’s flavors, making it even more delicious the next day. Just keep in mind seafood textures may soften slightly upon reheating.

Freezing

Freezing is not recommended for this Bouillabaisse Recipe because the delicate seafood can become rubbery and lose its texture. Instead, freeze the broth separately if you want to keep some for later, and add fresh seafood when ready to serve.

Reheating

Gently reheat the soup on the stove over low heat, stirring occasionally to warm it evenly. Avoid boiling, as it can toughen the seafood. Adding a splash of clam juice or white wine can refresh the broth if it seems too thick.

FAQs

Can I use other types of fish in this Bouillabaisse Recipe?

Absolutely! While halibut is wonderful for its firmness, you can substitute with cod, snapper, or even firm salmon. The key is choosing fish that holds its texture without falling apart during cooking.

Is saffron necessary for the authentic taste?

Saffron is a traditional component that lends the Bouillabaisse Recipe its distinctive golden color and subtle floral notes. If you cannot find it, you can omit it, but the dish won’t have quite the same character.

How spicy is this Bouillabaisse Recipe?

This recipe has a gentle warmth from the cayenne pepper and optional red pepper flakes but is far from overly spicy. You can easily adjust the heat level to suit your taste by increasing or reducing these ingredients.

Can I make this recipe vegetarian or vegan?

Since seafood and broth are central to Bouillabaisse Recipe, making a fully vegetarian or vegan version is challenging. However, you can try using vegetable broth and a mix of sea vegetables or mushrooms for a creative twist, though it won’t replicate the traditional flavor.

What wine pairs best with Bouillabaisse?

A crisp, dry white wine like Sauvignon Blanc or a light Chardonnay complements this seafood stew wonderfully. The acidity and minerality of these wines enhance the broth and cleanse the palate between bites.

Final Thoughts

Making this Bouillabaisse Recipe at home is like inviting the flavors of the Mediterranean coast right into your kitchen. It’s a dish full of warmth, vibrant colors, and unforgettable taste that brings people together around the table. So go ahead, gather your favorite seafood, pull out your largest pot, and dive in—this Bouillabaisse Recipe is sure to become a beloved classic in your cooking repertoire.