Easy Bouillabaisse Recipe

I can’t stop thinking about this Bouillabaisse Recipe that layers saffron, fennel, white wine, garlic, and a generous mix of seafood into a richly fragrant French fish stew.

I never thought a weeknight could taste this cinematic, but this Bouillabaisse Recipe somehow does. I love how a thinly sliced fennel bulb slips in a bright, almost licorice note, and saffron threads bloom into this warm, golden perfume that changes everything.

The idea of briny seafood meeting that floral saffron keeps me hovering at the stove, like, ok when can I try it? It feels simple but also a little theatrical, like the ocean showing up in a suit.

I get excited every time, and chances are you will too, spoon in hand.

Ingredients

• Olive oil: Healthy fats, adds richness and a fruity, slightly peppery flavor to the broth.
• Fennel bulb: Crunchy, mild anise notes, low calorie and provides fiber and fresh aromatic lift.
• Saffron: Small pinch delivers floral, honey like aroma and yellow color with no calories.
• White fish: Lean protein, tender flakes soak up broth and keep dish light and filling.
• Mussels and clams: Briny, mineral rich bivalves, high in protein and iron, add ocean depth.
• Tomatoes: Bright acidity and umami, add vitamin C and natural sweetness when cooked.
• Garlic and onion: Savory base, provide carbs and antioxidants, give sweet caramelized notes when softened.
• Shrimp and scallops: Sweet, meaty seafood, lean protein that cooks fast and gently sweetens broth.

Ingredient Quantities

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1 large fennel bulb, thinly sliced, fronds reserved
• 1 leek, white part only, sliced and rinsed
• 4 cloves garlic, smashed
• 1 (14 oz) can diced tomatoes
• 1 tbsp tomato paste
• 1 cup dry white wine
• 6 cups fish stock or low sodium seafood stock
• 1 pinch saffron threads (about 1/4 tsp), steeped in 2 tbsp warm water
• 1 bay leaf
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 strip orange peel, optional
• 1 1/2 lb firm white fish fillets (cod, halibut or monkfish), cut into chunks
• 8 oz mussels, cleaned and debearded
• 8 oz clams, cleaned, optional
• 12 large shrimp, peeled and deveined
• 8 oz scallops, side muscles removed
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped flat leaf parsley
• Baguette, sliced and toasted, for serving (optional)

How to Make this

1. Steep the saffron threads in 2 tbsp warm water for 5 minutes while you prep everything else; thinly slice the onion, fennel (reserve the fronds for garnish), and the white part of the leek, peel and smash the garlic, and cut the fish into large chunks.

2. In a large heavy pot heat 2 tbsp olive oil and 1 tbsp of the butter over medium heat until shimmering, add the onion, fennel and leek and sweat them gently until soft and starting to brown, about 8-10 minutes, stir occasionally so nothing sticks.

3. Add the smashed garlic and cook 30-60 seconds till fragrant, then stir in the tomato paste and cook another 1-2 minutes until it darkens a bit; add the diced tomatoes and mix everything together.

4. Pour in the white wine, turn up the heat and scrape the bottom of the pot to pick up any brown bits, let the wine reduce by half, about 3-4 minutes.

5. Add the fish stock, the saffron with its soaking water, bay leaf, thyme and the strip of orange peel if using. Bring to a gentle simmer and let it cook uncovered 15-20 minutes so the flavors meld, taste and lightly season with salt and pepper.

6. Reduce heat to a gentle simmer and add the firm white fish chunks and the scallops, simmer gently 4-5 minutes; fish should be almost cooked but still hold its shape.

7. Add the shrimp and the mussels (and clams if using), cover the pot and cook until shrimp are pink and shells have opened, about 3-5 minutes; discard any mussels or clams that do not open.

8. Turn off the heat, stir in the remaining 1 tbsp butter for richness, add the chopped parsley and the reserved fennel fronds, remove and discard the bay leaf and orange peel, adjust salt and pepper to taste.

9. Ladle the bouillabaisse into bowls with plenty of broth and seafood, serve right away with toasted baguette slices for dipping.

Equipment Needed

1. Large heavy bottomed pot, 6 to 8 quarts, with a lid, for sweating the veg and simmering the broth
2. Sharp chefs knife and a paring knife plus a sturdy cutting board for the fennel, leek, onion and fish
3. Wooden spoon or other heatproof spatula for stirring so nothing sticks
4. Ladle for serving and a slotted spoon or tongs to lift mussels, clams and scallops out of the pot
5. Small bowl or ramekin to steep the saffron in, and measuring spoons and a measuring cup for the liquids
6. Fine mesh sieve or colander to rinse and drain the shellfish
7. Fish spatula or thin wide spatula for lifting delicate fish chunks without breaking them
8. Rimmed baking sheet or toaster and tongs for toasting baguette slices for dipping, dont forget a kitchen towel for handling hot pans

FAQ

Easy Bouillabaisse Recipe Substitutions and Variations

• Saffron: if you dont have saffron try 1/4 tsp turmeric for the golden color (flavor wont be the same), or 1/8 tsp smoked paprika plus a pinch of turmeric for color and a little smokiness, or use a small pinch of annatto/safflower for color only.
• Dry white wine: swap with dry vermouth, or use an extra cup of fish stock plus 1 tbsp white wine vinegar or lemon juice, or low sodium chicken stock with a splash of apple cider vinegar.
• Fish stock / seafood stock: use clam juice, or vegetable stock boosted with a strip of kombu or 1-2 tsp fish sauce, or low sodium chicken stock plus a tablespoon of miso for extra umami.
• Mussels / clams: replace with extra shrimp or scallops, or use squid/calamari or canned clams if fresh shellfish arent available, or omit shellfish and add more firm white fish and a handful of diced potatoes for body if someone’s allergic.

Pro Tips

1) Bloom the saffron longer than you think, crush the threads a little between your fingers and steep them in warm water or even a splash of the wine for at least 10 minutes, it’ll give the broth a deeper color and flavor and you wont need to add more later.

2) Watch the salt, seriously. Use low-sodium stock and taste before you salt because canned tomatoes, wine and store-bought stock all add salt, so you may end up overdoing it if you just follow measurements.

3) Keep the simmer gentle and add seafood in stages, the firm white fish first and shellfish last so nothing turns to mush, and if you want nicely browned scallops sear them quick in a hot pan and drop them in at the end so you get both texture and that rich crust.

4) Clean and purge the shellfish well, discard any that stay closed after cooking, and if you have shells or fish trimmings save them for a quick homemade stock to boost flavor next time. Finish the soup off with cold butter and fresh herbs right at the end to make the broth silky, and serve with garlicky toasted baguette for dipping.