Creole Bouillabaisse
A rich, flavorful Creole-style seafood stew with a blend of spices, tomatoes, and fresh seafood, perfect for seafood lovers and special gatherings.
Ingredients
- 1 lb. fish fillets ⓘ
- 1/2 lb. raw shrimp ⓘ
- 1 pt. oysters ⓘ
- 1 can crabmeat (6 1/2 oz.) ⓘ
- 2 Tbsp. butter
- 2 Tbsp. olive oil ⓘ
- 1/2 c. flour ⓘ
- 1 c. chopped onions ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. saffron ⓘ
- 1/2 c. chopped celery ⓘ
- 1 minced garlic ⓘ
- 5 c. water
- 2 bay leaves ⓘ
- 1 can tomatoes, cut ⓘ
- 1/2 c. dry white wine
- 2 Tbsp. chopped parsley ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1/4 tsp. cayenne pepper ⓘ
Instructions
- Cut fish into cubes.
- In a Dutch oven, melt butter over medium heat.
- Add olive oil to the Dutch oven.
- Stir in flour and cook, stirring constantly, until light brown.
- Add chopped onions, chopped celery, and minced garlic.
- Cook until onions begin to brown.
- Gradually stir in water.
- Add canned tomatoes, white wine, chopped parsley, lemon juice, bay leaves, salt, saffron, cayenne pepper, and 1/4 of the fish cubes. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add remaining fish cubes and cook for 5 to 8 minutes until fish is tender.
- Add raw shrimp, oysters, and crabmeat.
- Cook for another 5 minutes or until fish is done and seafood is cooked through.
Tips & Substitutions
For a richer flavor, consider using a mix of fresh seafood like clams or mussels alongside the fish and shrimp. If saffron is unavailable, a pinch of turmeric can provide a similar color and mild flavor. Ensure the seafood is as fresh as possible for the best results. Browse more seafood recipes for additional inspiration.
Serving Suggestions
Serve the bouillabaisse hot, garnished with fresh parsley and a squeeze of lemon juice. It pairs beautifully with crusty bread for dipping or a side salad. For a complete meal, consider serving it alongside Anne's Cheese Spread For Fish to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the bouillabaisse on the stove over low heat, adding a splash of water or broth to maintain moisture. Avoid boiling to prevent overcooking the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Bouillabaisse contains roughly 1451 calories, with 26g protein, 142g carbohydrates, and 94g fat. It is an excellent source of vitamin C (170% of the Daily Value), iron (121% of the Daily Value), and vitamin A (86% of the Daily Value). Note that it is relatively high in sodium, at 2355mg per serving (102% 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 frozen seafood for this recipe?
Yes, frozen seafood can be used in this Creole bouillabaisse. Just make sure to thaw it completely before adding it to the pot to ensure even cooking. Frozen shrimp and fish fillets often work well and can save you prep time.
What type of fish is best for bouillabaisse?
Firm white fish like cod, haddock, or snapper are excellent choices for bouillabaisse. They hold their shape well during cooking. Avoid delicate fish like tilapia, as they may break apart. You can also combine different types for added flavor.
Can I make this dish ahead of time?
Yes, you can prepare the bouillabaisse a day in advance. Cook it fully, then cool and store in the refrigerator. Reheat gently before serving. However, be aware that the seafood may lose some texture, so it's best enjoyed fresh if possible.
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).