Authentic French Bouillabaisse Seafood Stew Recipe

If you’re looking to impress your dinner guests with an exquisite dish, this classic French Bouillabaisse (Seafood Stew) is the perfect choice. This dish encapsulates the essence of international soups, bringing together a variety of seafood in a flavorful broth that transports you straight to the Mediterranean coast. It’s not just a meal; it’s an experience that combines rich flavors and aromatic herbs.

Bouillabaisse is a specialty soup that showcases the best of the sea, with tender fish, succulent shrimp, and fragrant herbs coming together in a harmonious blend. Get ready to dive into a recipe that celebrates the art of French cooking while also being accessible enough to recreate in your own kitchen.

This dish is perfect for special occasions or a cozy dinner at home, allowing you to indulge in a bowl of warmth and comfort straight from the heart of France. The taste is a delightful balance of savory, spicy, and aromatic, making each spoonful a memorable one.

Delightful Seafood Experience with French Bouillabaisse

A bowl of Bouillabaisse seafood stew with fish, shrimp, and mussels in saffron broth, garnished with parsley, on a rustic table with bread.

This authentic Bouillabaisse is a hearty seafood stew filled with a variety of fish, shellfish, and aromatic herbs simmered in a rich, saffron-infused broth. The taste is a symphony of flavors, blending the sweetness of seafood with the warmth of spices and a hint of citrus for brightness.

Ingredients

1 lb firm white fish (such as cod or snapper), cut into chunks
1 lb mussels, cleaned and debearded
1 lb shrimp, peeled and deveined
1 onion, chopped
2 leeks, sliced
2 tomatoes, diced
4 cloves garlic, minced
1/2 teaspoon saffron threads
4 cups fish stock
1 cup dry white wine
1/4 cup olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Crusty bread for serving

Instructions

Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and garlic, and sauté until translucent.
Add Tomatoes and Spices: Stir in the diced tomatoes, saffron, dried thyme, bay leaf, salt, and pepper. Cook for 5 minutes to allow the tomatoes to soften.
Pour in the Liquids: Add the fish stock and white wine, bringing the mixture to a simmer.
Add Seafood: Once simmering, add the fish chunks, mussels, and shrimp. Cover and cook for about 10 minutes, or until the mussels have opened and the fish is cooked through.
Serve: Ladle the Bouillabaisse into bowls, garnish with fresh parsley, and serve with crusty bread on the side.