Description
Experience the vibrant flavors of the French coast with this authentic Bouillabaisse recipe inspired by Julia Child. This classic Provençal seafood stew combines a fragrant mix of aromatics, saffron, fresh fish, shellfish, and tomatoes, resulting in a rich and comforting dish perfect for seafood lovers seeking a taste of France.
Ingredients
Oils and Fats
- 3 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 fennel bulb, cored and finely chopped
- 1 small yellow onion, diced
- 8 cloves garlic, minced
Herbs and Spices
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon saffron threads
- ⅛ teaspoon cayenne pepper
- 2 bay leaves
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Red pepper flakes, for garnish (optional)
Liquids
- ½ cup clam juice or seafood stock
- 1 tablespoon fresh lemon juice or white vinegar
- 4 cups clam juice or seafood stock
- 14 ounces canned diced tomatoes, undrained
Seafood
- 1 pound halibut fillets, cut into 3-inch pieces
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 8–10 ounces raw shrimp, peeled and deveined
To Serve
- Toasted baguette slices, for serving (optional)
Instructions
- Cook the aromatics. Heat the olive oil and melt the butter in a large Dutch oven over medium-high heat. Add the finely chopped fennel and diced onion and cook for about 5 minutes, stirring frequently, until softened. Add the minced garlic, dried thyme, paprika, saffron threads, and cayenne pepper; cook for 20 seconds until the spices are fragrant.
- Add the liquids and tomatoes. Stir in the ½ cup clam juice or seafood stock and fresh lemon juice or white vinegar, scraping up any browned bits from the bottom of the pot. Cook for 1 minute. Then add the remaining 4 cups clam juice or seafood stock, canned diced tomatoes with their juices, and bay leaves.
- Simmer. Bring the mixture to a boil, then reduce the heat to medium and simmer uncovered for 8–10 minutes, allowing the liquid to reduce by about half and intensify the flavors.
- Prep the fish. Season the halibut pieces with salt and freshly ground black pepper. Add them to the pot, reduce heat to medium-low, cover, and cook for 2 minutes to begin cooking the fish gently.
- Add and cook the remaining seafood. Nestle in the mussels and scallops, cover again, and cook for 3 minutes. Uncover, add the raw shrimp, cover, and cook for an additional 2–3 minutes until the shrimp turns opaque, the halibut flakes easily, the mussels open fully, and the scallops become firm and cooked through.
- Finish. Remove the pot from heat. Discard bay leaves and any unopened mussels. Stir in the freshly chopped basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve. Ladle the bouillabaisse into wide soup bowls, garnish with red pepper flakes if desired, and serve hot alongside toasted baguette slices for dipping.
Notes
- Use the freshest seafood available for the best flavor.
- Discard any mussels that do not open after cooking to ensure safety.
- If saffron is unavailable, you can substitute with a pinch of turmeric for color, but the flavor will differ.
- Adjust cayenne pepper and red pepper flakes to control the spice level.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.
