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Simple Bouillabaisse Recipe (French Seafood Stew)

Simple Bouillabaisse Recipe (French Seafood Stew)

A simple bouillabaisse recipe is a French seafood stew made in under an hour! This dish simmers seafood with tomatoes, saffron, and herbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course main
Cuisine French, Mediterranean
Servings 4 servings
Calories 366 kcal

Equipment

  • Dutch Oven Braiser
  • Shellfish Scrubber

Ingredients
  

Seafood Ingredients

  • 1 pound halibut cut into 2 inch pieces
  • 1 pound clams and/or mussels cleaned and scrubbed well
  • ½ pound scallops about 6-8 scallops
  • ½ pound medium sized shrimp

Broth Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small fennel sliced
  • 1 leek thinly sliced and washed well
  • 4 cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 2 large tomatoes chopped
  • 3-4 sprigs fresh thyme
  • 1 pinch saffron
  • 1 large piece orange peel
  • 4 cups seafood stock
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper
  • for garnish Chopped parsley leaves, finely chopped

Instructions
 

Cooking Instructions

  • Bring a large wide Dutch oven to medium heat and add olive oil and butter.
  • Once melted, add the sliced leeks and fennel and sauté until softened and fragrant, but not browned, about 2-3 minutes.
  • Add the chopped garlic and sauté for another minute. Stir the tomato paste into the garlic for another 30 seconds.
  • Add the chopped tomatoes, with their juices along with the saffron, and sauté for another 3-4 minutes until the tomatoes begin to soften and release their juices.
  • Pour the seafood stock in and nestle in the fresh thyme, bay leaf and orange peel. Simmer for 15-20 minutes.
  • While simmering, add the fish that take longer to cook, the halibut and simmer for 3-4 minutes.
  • Next, add the mussels and clams and continue cooking for another 3-4 minutes.
  • Then add scallops and continue cooking for another 2-3 minutes and finally, add the shrimp and continue cooking for another 2-3 minutes until the shrimp are just cooked through. At this point, the fish should be cooked through and mussels and clams just opened.
  • Remove the bouillabaisse from heat and taste broth for seasoning.
  • Ladle the bouillabaisse into bowls with assorted fish and garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 366kcal
Keyword easy bouillabaisse recipe, Julia Child bouillabaisse, Julia Child seafood stew, seafood stew, simple bouillabaisse recipe
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