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Bouillabaisse Recipe

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★★★★★

4.5 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/bouillabaisse-recipe/