Make a French classic with our Bouillabaisse recipe, inspired by Julia Child. This authentic seafood stew combines the freshest ingredients and traditional Provençal flavors, and it's perfect for seafood lovers.
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.
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 if you are not using wine.
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.
Course: Soup
Cuisine: French
Keyword: fish recipes, fish soup, seafood bouillabaisse