Bouillabaisse Seafood Stew (Print Version)
# Ingredients:
→ Broth
01 -
2 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
2 leeks (white and light green parts), thinly sliced
04 -
3 garlic cloves, minced
05 -
1 large fennel bulb, thinly sliced
06 -
1 cup diced tomatoes (fresh or canned)
07 -
6 cups fish or seafood stock
08 -
1/2 teaspoon saffron threads
09 -
1 teaspoon dried thyme
10 -
1 bay leaf
11 -
1/2 cup orange juice
12 -
Salt and pepper, to taste
→ Seafood
13 -
1 lb firm white fish (such as cod, halibut, or snapper), cut into chunks
14 -
1/2 lb shrimp, peeled and deveined
15 -
1/2 lb mussels or clams, cleaned and scrubbed
16 -
1/2 lb squid or scallops (optional)
→ Optional Garnish
17 -
Chopped fresh parsley
18 -
Lemon wedges
19 -
Crusty bread or baguette, for serving
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onions, leeks, garlic, and fennel, and sauté for 5-7 minutes until softened. Stir in tomatoes, saffron, thyme, bay leaf, and orange juice. Cook for another 2 minutes to release flavors. Pour in fish stock and bring mixture to a boil. Reduce heat and simmer uncovered for 20-25 minutes to allow flavors to meld.
02 -
Add firm white fish chunks to the broth and simmer for 5 minutes. Gently stir in shrimp, mussels (or clams), and squid/scallops (if using). Cook for another 5-7 minutes or until shrimp are pink and opaque and mussels have opened. Discard any mussels or clams that do not open.
03 -
Remove bay leaf before serving. Ladle bouillabaisse into bowls and garnish with fresh parsley. Serve with crusty bread or baguette on the side to soak up the flavorful broth.