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Bouillabaisse is a Provencal fish stew with a rich flavor profile featuring fennel, saffron, orange and more. You can find it on the menu at many upscale french restaurants but you can also learn to whip it up at home. It’s easier than you think – don’t be intimidated by the long list of seafood required by many recipes. I’ve kept my recipe fairly simple. You can make it in under an hour. It’s easy, delicious, healthy. This is also a great dish for entertaining – you can prepare it in advance and it makes for a lovely presentation. Pair it with french bread and a simple green salad.
Looking for more seafood stews? Try my drunken shellfish https://dining-alfresco.com/drunken-shellfish-stew/ stew!
Notes on Bouillabaisse
Bouillabaisse usually contains a large assortment of fish and shellfish. For this recipe I use shrimp, mussels, and fish fillets – 1 lb of each. If you want to go crazy you can use a mix of mussels and clams and several types of fish. For the fish, use boneless, skinless fillets. I used artic char last time I made this recipe but other good options include haddock, pollock, grouper, cod and salmon. Red snapper and halibut are excellent choices as well but will cost you a bit more. I usually just grab what’s on sale. Just don’t use catfish or tilapia. A good quality fish stock (i.e., homemade) will improve the depth of your broth. I usually buy shell on shrimp with their heads and make a stock from their shells. If you want to try this, just toss the shells in a pot with 5 cups water, 2 tsp salt, and roughly chopped carrot, onion, and celery. Add a quarter cup white wine, 5 peppercorns, and a few herbs and simmer 20 minutes. See this post for more detail.
Suggested Pairings
I think a loaf of good french bread is a must for bouillabaisse – you will need something to drag through the delicious broth. Many folks serve bouillabaisse with a rouille (a garlicky mayonnaise). Here’s an easy rouille recipe from Food & Wine. For the wine, try a light red like Beaujolais or pinot noir.
Make it Ahead
This is a great recipe to make ahead if you are entertaining. Make the soup base but don’t add the fish (follow all but the last step in the instructions). When you are ready to serve the dish, heat the base to a boil and add the fish. Lower the heat to medium and cook for 5 minutes. You can make the base the day before serving which lets the flavor develop.
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Bouillabaisse
- Yield: 4 1x
- Cuisine: French
Description
Enjoy this Provencal fish stew with crusty french bread.
Ingredients
- olive oil
- 1 onion, diced
- 5 garlic cloves diced
- 1 fennel, sliced thin
- 1 stalk celery, chopped
- 2 tbsp tomato paste
- 1 tsp fennel seeds
- 2 star anise
- 2 bay leafs
- 1 tsp dried thyme
- 1 tsp saffron threads
- 3 large tomatoes, chopped
- ⅔ cup dry white wine
- zest and juice of one orange
- 4 cups fish stock
- 1 lb large shrimp (shells and tails removed)*
- 1 lb mussels, scrubbed and debearded
- 1 lb boneless fish fillets, cut into large pieces
- ¼ cup chopped fresh herbs (I use parsley and chives or green onions)
Instructions
- Heat the olive oil in a large dutch oven over. Add the onion, garlic, fennel and celery and cook 5 minutes over medium heat.
- Add the tomato paste, fennel seeds, star anise, bay leaves, thyme, saffron, and tomatoes. Cook another 3 to 5 minutes, until veggies are soft and fragrant.
- Add the wine and cook to reduce by half. Add the stock, orange zest and orange juice. Bring to a boil and then simmer for 10 minutes.
- Add the seafood to the pot. Cover and simmer gently for 5 to 7 minutes until fish is cooked through and mussels are open. Garnish with herbs and serve.
Notes
*I buy large head-on shrimp and make stock from their shells to use in the soup
*Lots of types of fish work well here. You can also use a mix of fish which is traditional. I like artic char, salmon, red snapper, pollock, monk fish, haddock, grouper, or hallibut.
Keywords: Bouillabaisse, Fish, Shellfish, French, Shrimp, Mussels
