This savory Bouillabaisse is overflowing with seafood in a delicious umami-packed broth.
Bouillabaisse is a delicious, rustic French seafood stew, and believe it or not, it was one of the first seafood dishes I ever made. I know; crazy, right? I still can’t believe I made it back in my late 20s, and it turned out reasonably well. Now, the dish I made was quite a bit different from this version, which I think is far superior. My recipe was more tomato-based rather than broth-based, probably closer to a cioppino (Italian-American seafood stew) now that I think of it.
This recipe is unbelievably packed with savory umami, courtesy of the thyme, saffron, orange peel, garlic, and the assortment of fish and shellfish you choose. One of the nice things about this dish is that there are no rules regarding the type of seafood to use. To create a traditional Marseille-style stew, use red mullet, St. Pierre (otherwise known as John Dory), and scorpionfish. Monkfish, sea bass, and conger eel are other conventional options.
Now, don’t go out of your way to find those fish. Cod, halibut, snapper, and even trout will suffice. The fish should be the star of your dish, followed by the shellfish. Aside from shrimp and mussels, you can also use crabs and langostinos or small lobster tails. I like to add scallops to my bouillabaisse.
You can flavor your bouillabaisse with a variety of herbs, including basil, thyme, parsley, and my new favorite, fennel fronds. I’ve only discovered the deliciousness of fennel in the last year, and I’m using it in as many recipes as I can.
How to make seafood stock from scratch
I recently encountered a problem after returning from Ireland and trying to make their famous seafood chowder at home. The recipe I received from the chef at the restaurant where I dined required seafood stock. Of course, every grocery store was out of it. Seriously? Was there a fish soup holiday I didn’t know about? Since I had all the other ingredients I needed, I decided the only thing to do was to make seafood stock from scratch. By the way, if you are looking for a delicious chowder recipe, try this Crock-Pot Seafood Chowder. It’s pretty close to the one I had in Ireland.
There’s also a difference between fish and seafood stocks. While either will work in this bouillabaisse recipe, my only recommendation for which version to make is if you are cooking for people who can’t have shellfish. I don’t add salt to my stock because I prefer to add it in the final recipe I will make. Here’s what you need to make a quick and easy seafood or fish stock:
- 1 tablespoon olive oil
- 2-3 pounds of fish heads and bones, gills removed (snapper, cod, sea bass, halibut, tilefish, trout, perch)
- If using shellfish, add crab shells, shrimp shells, or lobster shells in any combination
- 3-4 cloves garlic, smashed and peeled
- 1 large onion, skin still on, quartered
- 2 celery stalks with leaves, cut into 1/2-inch chunks
- 2 unpeeled carrots, cut into 1/2-inch chunks
- 4 large sprigs parsley
- 2 large bay leaves
- 2 sprigs of fresh thyme, or 1 teaspoon of dried thyme
- 1/4 teaspoon black peppercorns
- Enough cold water to cover everything by 2 inches (at least 7 cups)
Add oil, fish/shellfish, garlic, onion, celery, and carrots to a heavy-bottomed pot with a tight lid. Turn the heat to medium-low and cook, uncovered, for about 10 to 15 minutes, until the vegetables begin to soften. Add the remaining ingredients, cover the pot with the lid slightly askew, raise the heat to medium-high, and bring to a boil. Once it boils, reduce the heat to low and simmer for 15 minutes. Strain the mixture through a cheesecloth-lined mesh strainer. Discard everything but the strained liquid, which is now ready to use. You can refrigerate this for up to seven days (or five days if you used shellfish shells) or freeze it for up to six months.
How do I store leftovers?
Allow leftover bouillabaisse to cool to room temperature, then store it in the pot or an airtight container in the refrigerator for up to 3 days. Once chilled, you can freeze leftovers (removing any seafood shells) in freezer-safe containers or zippered bags, completely submerged in the broth, for up to 3 months. Defrost in the refrigerator overnight and reheat over low heat on the stove.
Serving suggestions
I like to serve a salad with bouillabaisse, and some delicious options include an Artichoke Salad or a simple bowl of salad greens with a Red Wine Vinaigrette, accompanied by this fluffy Brioche Bun Recipe. Enjoy this delightful French 75 Cocktail Recipe or French Martini Recipe (my favorite) with your meal. Serve some French Macarons for dessert and savor the flavors of a well-prepared meal.
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 cup onion chopped
- 1 cup leeks chopped
- 4 garlic cloves smashed
- 3 large tomatoes chopped
- 5 cups seafood stock
- 2 sprigs fresh thyme
- 1 strip fresh orange peel
- 1/2 teaspoon saffron threads
- 3/4 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds white fish fillets such as cod or halibut cut into chunks
- 1 pound shrimp peeled and deveined
- 1 pound mussels cleaned and debearded
- Crusty French bread for serving
For Rouille (Optional):
- 2 roasted red bell peppers
- 1 garlic clove
- 1/4 cup fresh breadcrumbs
- 1 tablespoon fresh lemon juice
- 1/3 cup olive oil
- 1/2 teaspoon cayenne peppers
- 2 tablespoons fresh parsley leaves
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and leeks; sauté until softened. Stir in the smashed garlic and cook for about 1 minute.
- Add the chopped tomatoes, seafood stock, thyme, orange peel, saffron, salt, and pepper. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
- Add the white fish and shrimp to the simmering broth. Cook for about 5 minutes, then add the mussels. Continue simmering for an additional 3 minutes or until the mussels open. Discard any mussels that do not open.
- For an optional classic touch, blend the roasted red bell pepper, garlic, breadcrumbs, lemon juice, olive oil, cayenne pepper, and parsley until smooth to create a rouille. Serve the bouillabaisse hot, garnished with a dollop of rouille, extra parsley, and accompanied by crusty French bread.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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