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French bouillabaisse with mussels, shrimp, white fish, fennel, tomatoes, saffron broth, and toasted bread.

French Bouillabaisse with Seafood and Saffron

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A Provençal seafood stew with white fish, shrimp, mussels, fennel, tomatoes, saffron broth, and rouille toast.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 570
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large heavy pot
  • Chef's knife
  • Wooden spoon
  • Ladle
  • Toaster or baking sheet

Method
 

Build the broth:
  1. Warm the saffron in the wine for 5 minutes.
  2. Heat the olive oil in a heavy pot and cook the fennel and onion until softened.
  3. Add the garlic and tomatoes and cook for 5 minutes.
  4. Pour in the saffron wine and stock and simmer for 20 minutes.
Cook the seafood:
  1. Add the fish pieces to the simmering broth and cook for 5 minutes.
  2. Add the shrimp and mussels, cover, and cook until the shrimp are opaque and the mussels open, about 5 to 7 minutes.
  3. Discard any mussels that remain closed and season the broth to taste.
Serve:
  1. Mix the mayonnaise with the paprika and a spoonful of broth to make a quick rouille.
  2. Ladle the bouillabaisse into warm bowls.
  3. Serve with toasted baguette spread with rouille and lemon wedges.

Nutrition

Calories: 570kcalCarbohydrates: 44gProtein: 48gFat: 24gSaturated Fat: 4gCholesterol: 190mgSodium: 1180mgFiber: 6gSugar: 9g

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.