Bouillabaisse
Bouillabaisse is easy to make at home, prepared with fennel, saffron, white wine, garlic, and plenty of delicious seafood.
Servings : 8
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
- salt and fresh ground black pepper, to taste
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 8 to 10 ounces raw shrimp, peeled and deveined
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- red pepper flakes, for garnish, optional
- baguette slices, toasted, optional
Instructions
- Heat the olive oil and melt the butter in a large Dutch oven set over medium-high heat.
- Add the chopped fennel and onion and cook for about 5 minutes, or until softened. Stir frequently to prevent burning.
- Stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds.
- Stir in the wine, scraping up all the browned pieces from the bottom of the pot, and cook for 1 minute.
- Add in the clam juice (or seafood stock), tomatoes with the tomato juices, and the bay leaves.
- Bring to a boil; reduce heat to medium and simmer for 8 to 10 minutes, or until the liquid has reduced by half.
- Season the halibut pieces with salt and pepper.
- Add the halibut to the pot; reduce heat to medium-low, cover, and cook for 2 minutes.
- Next, nestle in the mussels and scallops, cover the pot, and cook for 3 minutes.
- Remove cover; add in the shrimp, cover, and cook for 2 to 3 more minutes, or until shrimp is opaque, halibut is cooked through, mussels have opened, and scallops are firm.
- Remove from heat and discard bay leaves and any unopened mussels.
- Stir in the basil and parsley.
- Taste for salt and pepper and adjust accordingly.
- Ladle into wide bowls, garnish with red pepper flakes, if using, and serve with baguette slices.
Notes
- Choosing Seafood: Mix firm fish, shrimp, mussels, and scallops for variety and a more authentic and delicious Bouillabaisse.
- Seasoning: Traditionally, Bouillabaisse is flavored with various herbs and spices, including saffron, garlic, and fennel. Don't skimp on these - they make a significant difference to the end result.
- Don't Rush: The flavors of a good Bouillabaisse come from slow cooking, which allows the flavors of the different types of fish and the herbs to meld together beautifully.
- If skipping the wine, use chicken broth with a dash of Dijon mustard or water with a bit of vinegar instead.
- Boost flavor: Tomato paste in sauteed veggies or citrus zest can enhance the taste, especially without wine.
Nutrition
Calories: 278 kcal | Carbohydrates: 23 g | Protein: 22 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 51 mg | Sodium: 852 mg | Potassium: 813 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 507 IU | Vitamin C: 19 mg | Calcium: 67 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.