Rich and Flavorful Seafood Bouillabaisse Recipe

This Seafood Bouillabaisse recipe is not just a meal; it’s an experience that transports you straight to the coastal shores of France. Perfect for any seafood lover, this dish brings together a medley of fresh fish and shellfish simmered in a fragrant broth, making it a standout in the world of seafood soups. Gather around the table and savor the depths of flavor in every spoonful.

Imagine the aroma of garlic, saffron, and tomatoes blending beautifully, inviting everyone to the kitchen. This French fish stew is a celebration of the ocean’s bounty and is surprisingly easy to prepare, making it perfect for both special occasions and cozy family dinners.

Classic Seafood Bouillabaisse – A French Delight

A bowl of Seafood Bouillabaisse filled with shrimp, mussels, fish in a rich tomato broth, garnished with parsley, served with crusty bread.

The Seafood Bouillabaisse is a luxurious and hearty stew featuring an array of fresh seafood, including fish, mussels, and shrimp, all simmered in a rich, aromatic broth. This dish is a symphony of tastes and textures, with a balance of briny seafood and fragrant herbs, making it a true delight for the senses.

Ingredients

1 pound firm white fish (such as cod or halibut), cut into chunks
1 pound mussels, cleaned and debearded
1 pound shrimp, peeled and deveined
4 cups fish stock
1 cup dry white wine
1 can (14 oz) diced tomatoes
1 onion, finely chopped
4 cloves garlic, minced
1 teaspoon saffron threads
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped for garnish
Crusty bread for serving

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent.
Add Liquids: Pour in the fish stock and white wine, then add the diced tomatoes, saffron, thyme, and bay leaf. Bring to a simmer.
Cook Seafood: Add the fish pieces first, followed by the mussels and shrimp. Cover the pot and cook for about 10 minutes, or until the mussels have opened and the seafood is cooked through.
Season: Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the bouillabaisse into bowls, garnish with fresh parsley, and serve with crusty bread on the side.