Bouillabaisse is a celebrated Provençal seafood stew, layered with aromatic vegetables, saffron broth, and the day’s freshest catch.
Building the broth first keeps the seafood delicate. Add fish, shrimp, and mussels in stages so each cooks just until tender.
Use a wide pot and add seafood according to size. The broth should simmer gently, never boil hard, once the fish goes in.
Serving Suggestions
Serve the stew with toasted baguette spread with rouille, lemon wedges, and a crisp green salad.
Recipe Notes
Prepare the broth a day ahead if convenient, but cook the seafood just before serving for the best texture.
French Bouillabaisse with Seafood and Saffron
A Provençal seafood stew with white fish, shrimp, mussels, fennel, tomatoes, saffron broth, and rouille toast.
Equipment
- Large heavy pot
- Chef’s knife
- Wooden spoon
- Ladle
- Toaster or baking sheet
Ingredients
Saffron seafood broth
- 4 cups fish stock
- 1 lb ripe tomatoes chopped
- 1 medium fennel bulb thinly sliced
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 1 cup dry white wine
Seafood and toast
- 1 lb firm white fish fillets cut into large pieces
- 8 oz large shrimp peeled and deveined
- 1 lb mussels scrubbed and debearded
- 8 slices baguette toasted
- 1/2 cup mayonnaise for rouille
- 1/2 tsp sweet paprika for rouille
- 1 medium lemon cut into wedges
Instructions
Build the broth:
- Warm the saffron in the wine for 5 minutes.
- Heat the olive oil in a heavy pot and cook the fennel and onion until softened.
- Add the garlic and tomatoes and cook for 5 minutes.
- Pour in the saffron wine and stock and simmer for 20 minutes.
Cook the seafood:
- Add the fish pieces to the simmering broth and cook for 5 minutes.
- Add the shrimp and mussels, cover, and cook until the shrimp are opaque and the mussels open, about 5 to 7 minutes.
- Discard any mussels that remain closed and season the broth to taste.
Serve:
- Mix the mayonnaise with the paprika and a spoonful of broth to make a quick rouille.
- Ladle the bouillabaisse into warm bowls.
- Serve with toasted baguette spread with rouille and lemon wedges.
Notes
- Scrub mussels well and discard cracked shells.
- Do not boil the broth vigorously after adding seafood.
- A homemade fish stock gives the clearest flavor, but good store-bought stock works.
Nutrition
Calories: 570kcalCarbohydrates: 44gProtein: 48gFat: 24gSaturated Fat: 4gCholesterol: 190mgSodium: 1180mgFiber: 6gSugar: 9g