Print

Flavorful Bouillabaisse Fish Stew Recipe Easy Homemade Seafood Delight

bouillabaisse fish stew - featured image
Print Recipe

A rich and comforting French seafood stew featuring a saffron-infused broth with firm white fish, shrimp, mussels, and scallops. Perfect for cozy dinners and entertaining guests.

Ingredients

Scale
  • 3 tablespoons olive oil (extra virgin for best flavor)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 fennel bulb, thinly sliced
  • 1 teaspoon fennel seeds, toasted
  • 1 can (14 oz/400g) crushed tomatoes
  • 4 cups fish stock or seafood broth (homemade or store-bought)
  • 1/2 teaspoon saffron threads (soak in warm water for 10 minutes)
  • 1/4 cup dry white wine or Pernod (optional but recommended)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450g) firm white fish fillets, such as cod or halibut, cut into chunks
  • 1/2 lb (225g) raw shrimp, peeled and deveined
  • 1/2 lb (225g) mussels, cleaned and debearded
  • 1/2 lb (225g) sea scallops (optional)
  • 1 baguette or crusty bread, sliced
  • Rouille sauce or garlic aioli (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Toast the fennel seeds in a large pot over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
  2. Add 3 tablespoons olive oil to the toasted fennel seeds. Sauté the finely chopped onion, sliced fennel bulb, and minced garlic for 6-8 minutes until softened and translucent.
  3. Pour in the crushed tomatoes, 4 cups fish stock, and white wine or Pernod if using. Stir well, then add the soaked saffron threads with their water and the bay leaf.
  4. Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes until the broth thickens slightly.
  5. While the broth simmers, rinse mussels under cold water, discarding any that don’t close when tapped. Cut fish into bite-sized chunks and prepare shrimp.
  6. Add fish chunks to the simmering broth and cook for about 5 minutes.
  7. Add shrimp, mussels, and scallops if using. Cover and cook for another 5-7 minutes until shellfish open and fish is opaque and tender. Discard any mussels that remain closed.
  8. Season the stew with salt and pepper to taste. Remove the bay leaf. Optionally, stir in a spoonful of rouille or drizzle olive oil for extra richness.
  9. Garnish with chopped fresh parsley and serve hot with slices of crusty bread and optional garlic aioli.

Notes

Keep the heat gentle when simmering seafood to avoid rubbery texture. Toast fennel seeds and bloom saffron for best flavor. Use fresh seafood and firm white fish that holds shape. For gluten-free, substitute bread with gluten-free baguette or rice crackers. Broth can be made ahead and frozen without seafood.

Nutrition

Keywords: bouillabaisse, fish stew, seafood stew, saffron, French seafood, easy seafood recipe, healthy seafood stew

Find it online: https://evabake.com/flavorful-bouillabaisse-fish-stew-recipe-easy-homemade-seafood-delight/