Name: Classic French Bouillabaisse
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large onion, finely sliced; 1 large leek, white part only, thinly sliced; 2 celery stalks, diced; 1 fennel bulb, thinly sliced; 4 garlic cloves, minced; 1 large tomato, diced; 2 tbsp tomato paste; 1/2 cup dry white wine; 4 cups fish stock (or seafood stock); 2 strips orange zest (use a peeler); 1/2 tsp saffron threads; 1/2 tsp dried thyme; 1 bay leaf; 1/4 tsp cayenne pepper; Salt and freshly ground black pepper, to taste; 1 lb firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces; 8 large shrimp, peeled and deveined; 8 mussels, scrubbed and debearded; 8 littleneck clams, scrubbed; 2 tbsp chopped fresh parsley; Crusty bread, for serving (optional); Lemon wedges, for serving

Classic French Bouillabaisse

miradugm

Bouillabaisse is a classic Provençal seafood stew from the south of France, renowned for its aromatic saffron-infused broth and medley of fresh seafood. This recipe layers flavors by sautéing fennel, leeks, and garlic, then simmering with tomatoes, wine, and a bouquet of herbs. The seafood is gently poached in the fragrant broth, ensuring tender fish and perfectly cooked shellfish. A hint of orange zest and saffron gives bouillabaisse its signature golden hue and subtle complexity. Serve with crusty bread to soak up every drop, and a sprinkle of parsley and lemon to brighten each bowl. It’s a showstopper for any gathering, full of Mediterranean charm.

Ingredients

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium heat.
Add onion, leek, celery, and fennel. Sauté for 6-8 minutes until softened and fragrant.
Stir in garlic and cook for 1 minute more.
Add diced tomato and tomato paste; cook for 2 minutes, stirring frequently.
Pour in the white wine and simmer for 2 minutes to reduce slightly.
Add fish stock, orange zest, saffron, thyme, bay leaf, cayenne, salt, and pepper. Bring to a gentle boil.
Reduce heat and simmer uncovered for 15 minutes to let flavors meld.
Add the fish pieces and cook for 2 minutes.
Add shrimp, mussels, and clams. Cover and simmer for 5-7 minutes, until shellfish open and shrimp are just cooked through. Discard any unopened shellfish.
Taste and adjust seasoning as needed. Remove orange zest and bay leaf.
Ladle bouillabaisse into bowls. Sprinkle with parsley and serve with lemon wedges and crusty bread on the side.