Bouillabaisse Recipe

I’m absolutely obsessed with this bouillabaisse because it brings an incredible coastal dining experience to my home with just one aromatic pot, making me feel like I’m indulging in a Matisse-style seaside holiday. Plus, the heavenly mix of saffron, orange zest, and fresh seafood creates a vibrant and comforting flavor explosion that’s perfect for impressing my friends over a cozy dinner gathering.

This vibrant French dish that I love to prepare—because it is so full of the combined rich, delightful flavors of mollusks, like mussels and clams; of firm white fish; and of aromatic herbs like thyme and saffron—couldn’t be more simple to make. Indeed, with a good stock, fresh seafood, and a few simple flavoring agents, there’s no way for bouillabaisse not to shine.

Ingredients

Olive oil is a fat that is heart-healthy, enhances flavor, and promotes good cholesterol.

Onion: Antioxidants are plentiful in this vegetable.

It contributes sweetness and depth to dishes.

It supports heart health.

Fennel bulb: Digestive aid high in fiber, it offers a flavor reminiscent of anise.

Citrus-flavored zests, such as orange, elicit intense and refreshing flavors.

Orange zest is a concentrated powerhouse of flavor essential in any cocktail.

It’s citrusy, it’s sweet, it’s tangy, it’s juicy.

And, like all cocktail ingredients, it has its own peculiar chemistry when mixed with spirits.

Saffron threads: Impart a vibrant color and aroma and are rich in antioxidants.

Fish broth: An essential, protein-packed, flavorful base for a deep flavor.

Mussels: Provide high protein, low fat, iron, and vitamin B12; but don’t provide omega-3 fats, because they’re not a significant source.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 leeks, white parts only, sliced
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 1 orange, zest only
• 1/4 teaspoon saffron threads
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 can (14 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups fish stock
• Salt and black pepper, to taste
• 1 pound mussels, cleaned and debearded
• 1 pound clams, scrubbed
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound firm white fish (such as cod or halibut), cut into chunks
• 1/2 pound small red potatoes, quartered
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions

1. In a large pot over medium heat, warm the olive oil. When it’s hot, add the onion, leeks, garlic, and fennel. Sauté for about 10 minutes, or until the vegetables are soft and translucent.

2. Combine the orange zest, saffron threads, thyme, and bay leaves in the mixture. Heat for 1-2 minutes, until you can smell their aromatic qualities.

3. Add the tomatoes that have been crushed to the pot and stir them in. Next, add the white wine and bring everything to a simmer. Let it cook for 3-4 minutes, allowing the wine to reduce a bit.

4. Add the fish stock, season it to taste with salt and black pepper, and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes to let the flavors meld.

5. Place the quartered potatoes in the pot and cook them until they are just tender, which will take around 10 minutes.

6. Put the clams and mussels in the pot. Cover and cook until the shellfish open, about 4-6 minutes. Discard any that do not open.

7. Carefully add the shrimp and chunks of white fish to the stock. Cook until the shrimp are cooked through and the fish is done, about 3-5 minutes.

8. Savor the bouillabaisse and modify the flavor profile by adding further salt and pepper if required.

9. Extract and throw away the bay leaves that are in the cooking pot.

10. Serve the bouillabaisse in bowls, garnished with fresh parsley, and accompanied by crusty bread.

Equipment Needed

1. Large pot
2. Medium heat source (stove)
3. Wooden spoon or spatula (for stirring)
4. Sharp knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Ladle (for serving)
9. Bowls (for serving)
10. Tongs (optional, for handling seafood)
11. Grater or zester (for orange zest)

FAQ

• What is Bouillabaisse?A traditional Provençal fish stew, bouillabaisse hails from the port city of Marseille and is composed of many different kinds of fish and shellfish. Those seafood ingredients, however, might not be the main draw for you. Instead, you might be attracted to that fragrant broth in which the seafood is simmered.
• Can I make Bouillabaisse without saffron?Though bouillabaisse is quite a distinct and lovely dish, it is not always possible to procure the necessary ingredients. While saffron is the key ingredient that gives bouillabaisse its distinct color and flavor, you can make bouillabaisse without it. However, the flavor profile will be somewhat altered.
• What type of fish is best for Bouillabaisse?Cod, halibut, and sea bass are firm white fish that are ideal for using in bouillabaisse. They stand up well to cooking and are good at taking on the flavor of the broth.
• How can I ensure the shellfish are safe to eat?Ensure the mussels are clean and free of beards, and that the clams are free of dirt. Shellfish that do not close when tapped or that have broken shells should be discarded.
• Is it necessary to use fish stock in Bouillabaisse?Of course, stock from fish makes the stew taste even more like the best seafood. If fish stock is unavailable, a high-quality vegetable or chicken broth may be substituted. However, it will alter the flavor profile of the finished dish.
• What kind of wine should I use?The flavors of the bouillabaisse are complemented by a dry white wine like Sauvignon Blanc or Pinot Grigio, which won’t overshadow them.
• Can I make this dish ahead of time?Although you can make the broth ahead of time, it’s better to cook the seafood fresh right before you serve to keep the texture and taste intact.

Substitutions and Variations

Can you provide a different sentence with the same meaning?
Fennel bulb: Celery can be used as a substitute and lends a different but equally refreshing flavor.
Lemon zest can be used as an alternative to orange zest.
If dry white wine is called for in a recipe, substitute an equal amount of chicken broth and add a splash of apple cider vinegar diluted with water.
Substitutes for firm white fish include haddock and pollock.

Pro Tips

1. Saffron Infusion To get the most flavor out of the saffron threads, steep them in a tablespoon of warm fish stock or wine for a few minutes before adding them to the pot. This will help release their full aroma and color.

2. Timing the Shellfish Ensure you add the shellfish towards the end of the cooking process. Mussels and clams only need a few minutes to open, and overcooking them can make them tough. Make sure to discard any mussels or clams that do not open after cooking.

3. Wine Selection Use a high-quality dry white wine that you enjoy drinking. The flavors of the wine will concentrate as they reduce, so a good wine will enhance the dish’s overall taste.

4. Fish Stock Enhancement If you have extra shrimp shells, simmer them with the fish stock for added depth of flavor before starting the recipe. Just strain them out before using the stock in your recipe.

5. Finishing Touch Just before serving, drizzle a little bit of extra virgin olive oil over each bowl of bouillabaisse to add a rich, flavorful aroma and a lovely sheen. This small step can elevate the dish’s presentation and taste.