Name: Provençal Bouillabaisse-Inspired Shellfish & Chicken Stew (Fish-Free)
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (about 350g); 8 oz large shrimp, peeled and deveined; 8 oz sea scallops, patted dry; 1/2 lb mussels, scrubbed and debearded; 1/2 lb littleneck clams, scrubbed; 1 tbsp olive oil; 1 medium fennel bulb, thinly sliced (reserve fronds for garnish); 1 medium yellow onion, thinly sliced; 2 leeks, white and light green parts only, sliced; 4 garlic cloves, thinly sliced; 1 orange, zested; 1/4 tsp saffron threads; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1 (14 oz) can diced tomatoes, drained; 1/2 cup dry white wine; 3 cups low-sodium chicken broth; 1 bay leaf; Kosher salt and black pepper, to taste; 1/4 cup fresh parsley, chopped; Crusty sourdough or baguette, for serving (optional)

Provençal Bouillabaisse-Inspired Shellfish & Chicken Stew (Fish-Free)

miradu

This creative, fish-free bouillabaisse is inspired by the sunny Mediterranean coast but swaps traditional fish for a luxurious mix of shellfish and tender chicken thighs to hit your protein target. Aromatic saffron, fennel, and orange zest recreate the unmistakable Provençal flavors. The combination of shrimp, scallops, mussels, and clams offers briny complexity, while the seared chicken adds savory depth reminiscent of the original’s rustic roots. Perfect for cool California evenings, it’s a showstopper meant for sharing, sopping up the golden broth with crusty bread and a glass of chilled white wine.

Ingredients

Instructions

Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Sear chicken thighs skin-side down until golden brown, about 4 minutes per side. Remove and set aside.
Add onion, fennel, and leeks to the pot. Sauté until softened and translucent, about 5 minutes. Stir in garlic, orange zest, saffron, smoked paprika, and cayenne; cook 1 minute until fragrant.
Add drained tomatoes and white wine. Scrape up any browned bits. Simmer 2 minutes, then return chicken thighs to the pot. Add chicken broth and bay leaf. Bring to a simmer, cover, and cook 18 minutes, until chicken is nearly cooked through.
Nestle mussels and clams into the broth, cover, and cook 3 minutes. Add shrimp and scallops, re-cover, and simmer until shellfish open and shrimp are opaque, 3-5 minutes more. Discard any unopened shellfish and the bay leaf.
Remove chicken thighs, pull meat from bones, and return to the pot. Stir in half the parsley. Taste and adjust seasoning.
Ladle stew into bowls. Garnish with remaining parsley and fennel fronds. Serve with crusty bread if desired.