Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew, rich in flavors from the sea. It combines a variety of fish and shellfish with aromatic herbs, garlic, and saffron, creating a fragrant broth. Perfect for seafood lovers, it's an ideal dish for gatherings and special occasions.
Ingredients
- 1 c. minced onions ⓘ
- 1/2 c. minced leeks ⓘ
- 1/2 c. olive oil ⓘ
- 4 cloves mashed garlic ⓘ
- 1 1/2 c. drained canned tomatoes or 1/4 tomato paste
- 2 1/2 qt. water
- 6 parsley sprigs ⓘ
- 1/2 tsp. thyme ⓘ
- 2 big pinches saffron
- 4 lb. fish heads or 1 qt. clam juice
- 6 to 8 lb. assorted fish and shellfish (scallops, prawns, clams, and mussels) ⓘ
- 3 to 4 lb. firm white fish ⓘ
Instructions
- Cook onions and leeks slowly in the olive oil until tender, but not browned.
- Add the drained canned tomatoes or tomato paste, water, parsley sprigs, thyme, saffron, and fish heads or clam juice to the onions.
- Cook uncovered at a moderate boil for 30 minutes.
- Strain the stock and add salt and pepper to taste.
- Add clams and mussels to the stock first, cover the pot, and bring to a boil.
- Cook for about 5 minutes or until some of them begin to open, then add the firm white fish.
- After 3 minutes, add the scallops and prawns.
- The soup is ready when the shellfish are open and the prawns are pink. Do not wait for a boil or cook too long.
- Taste continually and serve immediately when done.
- Serve with crusty French bread and Rouille.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the stock while it simmers. If you can’t find fresh shellfish, frozen options work well too. You can substitute the firm white fish with any meaty fish like cod or halibut. Adjust the saffron according to your taste, but remember that its distinct flavor is a hallmark of traditional bouillabaisse.
Serving Suggestions
Serve the bouillabaisse piping hot, garnished with fresh parsley and a side of crusty French bread for dipping. A dollop of Rouille on top enhances the dish beautifully. This seafood delight pairs wonderfully with a crisp white wine or a light rosé. For a complete meal, consider serving alongside Jan Sherrill's Shrimp Salad.
Storage & Reheating
Store any leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth to maintain moisture. Avoid boiling to prevent overcooking the fish and shellfish.
Nutrition & Diet Analysis (per serving)
Each serving of Bouillabaisse contains roughly 971 calories, with 17g protein, 83g carbohydrates, and 70g fat. It is an excellent source of vitamin C (209% of the Daily Value), iron (130% of the Daily Value), and dietary fiber (64% of the Daily Value). Note that it is relatively high in sodium, at 658mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of seafood in bouillabaisse?
Absolutely! Bouillabaisse is versatile, so feel free to mix in your favorite seafood. Clams, mussels, shrimp, and even lobsters can be great additions. Just ensure that the cooking times align with those of the other ingredients to achieve the best texture.
How can I thicken my bouillabaisse?
If you'd like a thicker consistency, you can blend a portion of the fish or shellfish and stir it back into the soup. Alternatively, adding a bit of potato or a small amount of roux can help achieve a heartier texture without losing the traditional flavor.
What can I serve with bouillabaisse?
Alongside bouillabaisse, crusty French bread is a must for soaking up the flavorful broth. You might also consider serving a simple green salad or a Mediterranean-inspired side, like Cauliflower With Anchovy Sauce, to complement the richness of the stew.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).