This classic French seafood stew is a delightful medley of fresh seafood, aromatic spices, and a rich, flavorful broth. Serve with crusty bread to soak up every delicious drop!

Ingredients

Seafood:

• 1 pound firm white fish fillets (cod, halibut, or similar), cut into chunks
• 1 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned and debearded

Broth Base:

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 4 cups fish stock (or vegetable broth)
• 1/2 teaspoon saffron threads
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 1/4 cup olive oil

Garnish and Serving:

• Fresh parsley, chopped
• Crusty bread

Instructions

1. Prepare the Base

• Heat olive oil in a large pot over medium heat.
• Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
• Stir in the chopped tomato and cook for another 2-3 minutes until it begins to break down.

2. Build the Broth

• Pour in the fish stock (or vegetable broth).
• Add the saffron threads, thyme, bay leaves, salt, and pepper.
• Bring the mixture to a gentle simmer, letting the flavors meld for about 5 minutes.

3. Cook the Seafood

1. Add the fish chunks to the simmering broth and cook for about 5 minutes until they start to flake.
2. Add the shrimp and mussels, cooking until the shrimp turn pink and the mussels open (about 3-4 minutes).
3. Remove and discard any unopened mussels and the bay leaves.

4. Serve

• Ladle the bouillabaisse into bowls.
• Garnish with fresh parsley and serve hot with crusty bread on the side for dipping.

Chef’s Notes:

• Customize Your Seafood: Add scallops, clams, or even squid for a personalized touch.
• Vegetarian Version: Replace seafood with hearty vegetables like zucchini, fennel, and potatoes, and use vegetable broth.
• Boost the Flavor: Serve with a dollop of rouille (a garlicky saffron mayonnaise) on top of the bread for an authentic touch.

FAQs

1. What type of fish works best for bouillabaisse?

Firm white fish like cod, halibut, or sea bass work wonderfully as they hold their shape in the broth.

2. Can I make bouillabaisse ahead of time?

Yes, you can prepare the broth in advance and reheat it when ready to serve. Add the seafood just before serving to ensure it stays tender and fresh.

3. What pairs well with bouillabaisse?

Crusty bread is a must! You can also pair it with a crisp white wine like Sauvignon Blanc or a light rosé.

Conclusion

Bouillabaisse is the ultimate comfort food for seafood lovers, combining the briny goodness of fresh fish and shellfish with a beautifully spiced broth. Perfect for cozy dinners or elegant gatherings, this dish is sure to impress. Bon appétit!