Description
This bouillabaisse recipe is a rich and comforting seafood stew built on a deeply flavored homemade seafood stock. It combines fresh fish, shellfish, aromatic vegetables, tomatoes, saffron, and herbs for a balanced and satisfying dish that feels special yet approachable. The stew is finished with a smooth, savory rouille and served with toasted bread, making it perfect for a hearty family meal or an impressive dinner for guests.
Ingredients
Seafood stock made from shrimp shells, fish bones, onion, carrot, celery, orange zest, saffron, thyme, parsley, bay leaf, water, and clam juice
Extra virgin olive oil
Yellow onion finely diced
Leeks sliced using white and light green parts
Fresh fennel bulb diced
Fresh garlic minced
Crushed tomatoes
Kosher salt
Freshly ground black pepper
Fresh mussels scrubbed and debearded
Fresh clams scrubbed
Firm white fish such as halibut, cod, snapper, sole, or monkfish cut into large pieces
Medium to large shrimp peeled and deveined
Fresh parsley chopped
Lemon wedges for serving
Toasted alcohol free white bread
Rouille ingredients including seafood stock, fresh garlic, cayenne pepper, soft white breadcrumbs, roasted red peppers, kosher salt, and mayonnaise
Instructions
1. Prepare the seafood stock by gently simmering shrimp shells, fish trimmings, vegetables, herbs, saffron, orange zest, water, and clam juice until deeply fragrant, then strain and reserve
2. Heat olive oil in a large pot and slowly cook onion, leeks, and fennel until soft and aromatic
3. Add garlic and cook briefly until fragrant
4. Stir in crushed tomatoes, seafood stock, salt, and black pepper, then bring to a gentle simmer and allow flavors to blend
5. Add mussels and clams and cook until they begin to open
6. Add fish and shrimp and cook gently until the seafood is opaque and just cooked through
7. Discard any shellfish that remain closed
8. Sprinkle with fresh parsley and remove from heat
9. Blend all rouille ingredients until smooth and creamy
10. Serve the stew hot with toasted bread, a generous spoon of rouille, and lemon wedges on the side
Notes
Use the freshest seafood available for the best flavor and texture
Keep the broth at a gentle simmer to avoid overcooking the seafood
Fish pieces should be kept fairly large so they hold together in the stew
The rouille can be made ahead and kept chilled until ready to serve
Leftover stew keeps well in the refrigerator for a short time but is best enjoyed fresh
- Prep Time: about thirty minutes
- Cook Time: about forty five minutes
- Category: main dish
- Method: stewing
- Cuisine: Mediterranean