Bouillabaisse Recipe

Introduction

Bouillabaisse is a classic French seafood stew bursting with rich flavors and fresh herbs. This hearty dish combines tender fish, shellfish, and a fragrant broth, making it a perfect meal to enjoy with family and friends.

Ingredients

• 1 onion (minced)
• 2 shallots (minced)
• 1 leek (minced)
• ½ cup olive oil
• 8 tomatoes (cubed)
• 4 cloves garlic (thinly sliced)
• 1 lb beef or chicken (cubed)
• 1 lb pink shrimp
• 1 lb black mussels (washed)
• Fresh herbs: tarragon, thyme, chives, parsley

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the minced onion, shallots, and leek, sautéing until softened and fragrant.
2. Step 2: Stir in the sliced garlic and cubed tomatoes. Add saffron, harissa seasoning, and miso paste if you have them, sauté briefly to combine the flavors.
3. Step 3: Add the cubed beef or chicken along with shrimp shells, clam juice, and water. Bring to a simmer and cook gently for 30 to 45 minutes to develop the broth.
4. Step 4: Strain the broth through a fine sieve to remove solids, then return the clear broth to the pot over heat.
5. Step 5: Add the washed black mussels and pink shrimp to the broth. Cook until mussels open and shrimp turn pink, about 5-7 minutes.
6. Step 6: Ladle the bouillabaisse into bowls and garnish generously with fresh chopped herbs like tarragon, thyme, chives, and parsley. Serve hot.

Tips & Variations

• Use a mix of seafood such as white fish, clams, or crab to vary the flavor and texture.
• For a deeper tomato flavor, roast the tomatoes before adding them to the stew.
• If you prefer a milder stew, omit the harissa and adjust the seasoning to taste.
• Serve with crusty bread or garlic rouille for an authentic touch.

Storage

Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the seafood from becoming tough. It is best enjoyed fresh but can be frozen without the seafood for up to one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bouillabaisse without seafood?

While seafood is traditional, you can use chicken or beef alone for a hearty stew, but it won’t have the same distinctive seafood flavor that defines bouillabaisse.

What can I substitute for saffron?

If saffron is not available, a pinch of turmeric can add color, but it will not replicate saffron’s unique flavor. Adding a bit of smoked paprika can also enhance the depth of the broth.

Bouillabaisse Recipe

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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, combining a flavorful medley of seafood and aromatic vegetables simmered in a saffron-infused broth, creating a rich and hearty dish perfect for seafood lovers.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, minced
• 2 shallots, minced
• 1 leek, minced
• 4 cloves garlic, thinly sliced
• 8 tomatoes, cubed

Seafood and Meat

• 1 lb beef or chicken, cubed
• 1 lb pink shrimp
• 1 lb black mussels, washed

Broth and Seasonings

• ½ cup olive oil
• Saffron (quantity not specified, typically 1/4 tsp)
• Harissa seasoning (about 1-2 teaspoons)
• Miso paste (approximately 1 tablespoon)
• Shrimp shells (from 1 lb shrimp)
• Clam juice (about 1 cup)
• Water (enough to cover ingredients, approximately 4 cups)

Garnish

• Fresh herbs: tarragon, thyme, chives, parsley, chopped

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced onion, shallots, and leek, sautéing until they are softened and fragrant, which should take about 5-7 minutes.
2. Add Garlic, Tomatoes, and Seasonings: Stir in the thinly sliced garlic, cubed tomatoes, saffron, harissa seasoning, and miso paste. Cook briefly, about 2-3 minutes, to combine the flavors without burning the garlic.
3. Simmer Broth with Meat and Shrimp Shells: Add the cubed beef or chicken, shrimp shells, clam juice, and enough water to cover the ingredients (around 4 cups). Bring to a gentle simmer and cook uncovered for 30 to 45 minutes to develop a rich broth.
4. Strain the Broth: Carefully strain the broth through a fine sieve to remove solids and shrimp shells. Return the clear broth to the pot over medium heat.
5. Add Mussels and Shrimp: Add the black mussels and pink shrimp to the simmering broth. Cook until the mussels open and the shrimp turn pink and opaque, approximately 5-7 minutes. Discard any mussels that do not open.
6. Serve: Ladle the hot bouillabaisse into bowls and garnish with freshly chopped tarragon, thyme, chives, and parsley. Serve immediately to enjoy the fresh and aromatic flavors.

Notes

• Use fresh seafood for the best flavor and quality.
• Saffron is a key ingredient that adds the authentic aroma and color but can be substituted if unavailable.
• Adjust the level of harissa seasoning to control the spiciness of the dish.
• Be sure to discard any mussels that do not open after cooking to avoid food safety issues.
• The broth can be made ahead and refrigerated; reheat and add seafood just before serving.

Keywords: Bouillabaisse, seafood stew, French cuisine, fish soup, mussels, shrimp, saffron broth