Ingredients
Aromatics
- 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
Liquids and Stock
- 1 cup dry white wine
- 4 cups clam juice (seafood stock can also be used)
- 14 ounces canned diced tomatoes (undrained)
- 2 bay leaves
Seafood
- 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)
Finishing Touches
- 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)
Instructions
- Cook the aromatics: Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add the chopped fennel and diced onion, cooking for about 5 minutes until softened, stirring frequently to avoid burning. Then add the minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper, cooking for an additional 20 seconds to release their aromas.
- Add the liquids and tomatoes: Pour in the dry white wine, scraping the bottom of the pot to lift any browned bits, and cook for 1 minute to reduce slightly. Add the clam juice (or seafood stock), canned diced tomatoes with their juices, and the bay leaves, stirring to combine.
- Simmer the broth: Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 8 to 10 minutes, allowing the liquid to reduce by half and concentrate flavors.
- Prepare and add halibut: Season the halibut pieces with salt and fresh ground black pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to start the cooking process gently.
- Add mussels and scallops: Nestle in the cleaned mussels and tender sea scallops, cover again, and cook for 3 minutes until the mussels start to open and scallops begin to firm up.
- Add shrimp and finish cooking: Remove the lid, add the peeled and deveined shrimp, cover again, and cook for 2 to 3 minutes more. The shrimp should turn opaque, halibut should be fully cooked, all mussels opened, and scallops firm.
- Finish the bouillabaisse: Remove the pot from heat, discard the bay leaves and any mussels that did not open. Stir in the finely chopped fresh basil and parsley, then taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the bouillabaisse into wide bowls, garnish with optional red pepper flakes for a bit of heat, and serve alongside toasted baguette slices for dipping and enjoying the flavorful broth.
Notes
- Be sure to discard any mussels that do not open during cooking for safety reasons.
- Saffron adds authentic flavor and a beautiful color, but if unavailable, turmeric can be a milder substitute.
- Use a large heavy pot or Dutch oven for even heat distribution during simmering.
- Serve immediately for best texture and flavor as seafood can overcook if kept warm too long.
- This recipe can be adapted with other firm white fish or shellfish according to availability and preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: French
