French Bouillabaisse
A flavorful French seafood stew featuring a rich broth with assorted fish, shellfish, saffron, and aromatic herbs, perfect for entertaining or a cozy seafood feast.
Ingredients
- 1/2 cup butter ⓘ
- 1 onion, sliced ⓘ
- garlic salt ⓘ
- 1 cup white wine ⓘ
- 1 (No. 1) can tomatoes
- 2 (10 1/2 oz) cans condensed chicken broth ⓘ
- 1/2 teaspoon saffron ⓘ
- 1 bay leaf ⓘ
- 2 pounds assorted fish (snapper, cod, sea bass, sole) ⓘ
- 1 (9 oz) package frozen lobster ⓘ
- 18 clams, scrubbed clean ⓘ
- 1 (10 oz) package frozen peas ⓘ
- salt ⓘ
- cayenne ⓘ
Instructions
- In a large kettle, melt butter.
- Add sliced onion and garlic salt; sauté until golden.
- Add white wine, canned tomatoes, chicken broth, saffron, and bay leaf.
- Bring the mixture to a boil.
- Lower the heat and add 2-inch pieces of assorted fish.
- Add frozen lobster, cut into 1-inch slices, including shell.
- Simmer until fish becomes white, about 10 to 15 minutes.
- Add scrubbed clams to the soup.
- Add frozen peas, cover, and simmer until shells open.
- Season with salt and cayenne to taste.
- Remove the bay leaf.
- Serve in bowls with French bread and a Caesar salad.
Tips & Substitutions
For a richer flavor, consider adding a splash of fish stock or vegetable broth instead of all chicken broth. You can substitute fresh seafood for frozen if available; just ensure it's properly cleaned and prepared. Adjust the saffron and cayenne to taste, as personal preferences may vary. If you want a lighter version, try using less butter or oil. This dish pairs beautifully with Delicious Fresh String Beans.
Serving Suggestions
Serve the bouillabaisse in deep bowls with crusty French bread for dipping. A Caesar salad complements the dish well, balancing the richness of the seafood. For an elegant touch, consider garnishing with fresh herbs like parsley or chives. A chilled glass of white wine pairs perfectly with this flavorful stew.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Avoid boiling to keep the fish from becoming tough. Freezing is not recommended as it can alter the texture of the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of French Bouillabaisse contains roughly 1896 calories, with 43g protein, 177g carbohydrates, and 107g fat. It is an excellent source of iron (160% of the Daily Value), protein (86% of the Daily Value), and dietary fiber (86% of the Daily Value). Note that it is relatively high in sodium, at 2924mg per serving (127% 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 fish for bouillabaisse?
Absolutely! Bouillabaisse is versatile, and you can use any firm white fish such as halibut, tilapia, or even shrimp for a different flavor profile. Just ensure the fish is fresh for the best results.
How can I make this dish spicier?
To increase the heat, you can add more cayenne pepper or include some diced fresh chili peppers during cooking. Additionally, a dash of hot sauce before serving can enhance the spiciness according to your taste.
What can I serve as a side dish with bouillabaisse?
In addition to French bread and a Caesar salad, consider serving a light, refreshing green salad or steamed vegetables. Delicious Fresh String Beans would also make a great side, adding crunch and color to the meal.
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).