Name: Shrimp & Salmon Bouillabaisse
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 large leek, white part only, thinly sliced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 large fennel bulb, thinly sliced; 1 large tomato, chopped; 1/2 cup dry white wine; 4 cups fish stock (or low-sodium chicken broth); 1/2 tsp saffron threads; 1/2 tsp smoked paprika; 2 bay leaves; 1/2 tsp dried thyme; 1/2 tsp orange zest; Salt and black pepper to taste; 1/2 lb salmon fillet, cut into 2-inch chunks; 1/2 lb shrimp, peeled and deveined; 1/2 lb baby potatoes, halved; 1/4 cup fresh parsley, chopped; Lemon wedges, for serving; Crusty bread, for serving (optional)

Shrimp & Salmon Bouillabaisse

miradugm

This bouillabaisse is a vibrant, Provençal-inspired stew that celebrates the flavors of the Mediterranean coast—without any seafood allergens except shrimp and salmon. Aromatic saffron, fennel, and orange zest infuse the broth with sunny complexity, while tender potatoes and a duo of salmon and shrimp create satisfying texture and heartiness. Each spoonful is layered with sweet, briny, and herbal notes, making it both comforting and elegant. Serve with a slice of crusty bread to soak up the golden broth and a squeeze of lemon for a bright finish. It’s a classic French dish, thoughtfully adapted for your table.

Ingredients

Instructions

Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add onion, leek, celery, and fennel. Sauté for 5-7 minutes until softened and fragrant.
Stir in garlic and tomato; cook for 2 minutes until tomato begins to break down.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Add fish stock, saffron, smoked paprika, bay leaves, thyme, orange zest, and potatoes. Season with salt and pepper.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until potatoes are just tender.
Add salmon and shrimp to the pot. Simmer gently for 5-7 minutes, until seafood is just cooked through.
Remove from heat, discard bay leaves, and stir in fresh parsley.
Ladle bouillabaisse into bowls, garnish with lemon wedges, and serve with crusty bread if desired.