Description
A classic French seafood stew, Simple Bouillabaisse brings together a mix of fresh fish, shellfish, and aromatic herbs simmered in a rich saffron-infused broth. This 45-minute recipe uses a combination of olive oil, butter, leeks, fennel, garlic, and tomatoes to create a flavorful base that highlights the natural sweetness of halibut, clams, mussels, scallops, and shrimp. Perfect for a comforting yet elegant meal that serves four.
Ingredients
Seafood
- 1 pound halibut, cut into 2-inch pieces
- 1 pound clams and/or mussels, cleaned and scrubbed
- ½ pound scallops (about 6-8 scallops)
- ½ pound medium sized shrimp
Broth and Aromatics
- 4 cups seafood stock
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 leek, thinly sliced and washed well
- 1 small fennel, sliced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 large tomatoes, chopped
- 3-4 sprigs fresh thyme
- 1 pinch saffron
- 1 large piece of orange peel
- 1 bay leaf
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Garnish
- Chopped parsley leaves, finely chopped
Instructions
- Heat oils and sauté vegetables: Bring a large wide Dutch oven to medium heat and add the olive oil and butter. Once melted, add the sliced leeks and fennel and sauté until softened and fragrant but not browned, about 2-3 minutes.
- Add garlic and tomato paste: Stir in the chopped garlic and cook for another minute. Mix in the tomato paste and sauté with the garlic for 30 seconds to develop flavor.
- Incorporate tomatoes and saffron: Add the chopped tomatoes with their juices and the saffron. Sauté for 3-4 minutes until the tomatoes soften and release their juices, enhancing the broth’s depth.
- Add stock and aromatics; simmer: Pour in the seafood stock and nestle fresh thyme sprigs, the bay leaf, and orange peel into the pot. Allow to simmer gently for 15-20 minutes for flavors to meld.
- Cook halibut: Add the halibut pieces first, as they require longer cooking, and simmer for 3-4 minutes until just opaque.
- Add clams and mussels: Stir in the cleaned clams and/or mussels and continue cooking for another 3-4 minutes until the shells open.
- Add scallops: Introduce the scallops and cook for 2-3 minutes, just until tender.
- Finish with shrimp: Finally, add the shrimp and cook for an additional 2-3 minutes until they turn pink and are cooked through.
- Season and serve: Remove the pot from heat. Taste the broth and adjust seasoning with salt and pepper as needed. Ladle the bouillabaisse into bowls, ensuring an assortment of seafood in each, and garnish liberally with chopped parsley before serving.
Notes
- Be careful not to overcook seafood; add them to the pot in order of their cooking times.
- Use fresh seafood stock for the best flavor, or substitute with clam juice mixed with water if unavailable.
- Scrub shellfish thoroughly to remove any grit or sand.
- The orange peel adds a subtle citrus note; avoid the white pith to prevent bitterness.
- Serve with crusty French bread or a light green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood Stew
- Method: Stovetop
- Cuisine: French
