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Bouillabaisse French Seafood Stew

Bouillabaisse French Seafood Stew – Rich, Aromatic & Elegantly Coastal!
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Bouillabaisse is a traditional French seafood stew featuring a rich broth with a variety of fish and shellfish, garnished with fresh herbs.

Ingredients

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  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 fennel bulb, cored and finely chopped
  • 1 small yellow onion, diced
  • 8 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon saffron threads
  • 1/8 teaspoon cayenne pepper
  • 4 cups clam juice or seafood stock
  • 14 ounces canned diced tomatoes, undrained
  • 2 bay leaves
  • 1 pound halibut filets, cut into 7–8 cm pieces
  • Salt and fresh ground black pepper, to taste
  • 12 ounces mussels, scrubbed and debearded
  • 1 pound sea scallops, tendons removed
  • 240 to 280 grams raw shrimp, peeled and deveined
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • Red pepper flakes, for garnish (optional)
  • Toasted baguette slices, for serving (optional)

Instructions

  1. Heat olive oil and melt butter in a large Dutch oven over medium-high heat. Add fennel and onion; cook for approximately 5 minutes, stirring frequently, until softened.
  2. Incorporate garlic, thyme, paprika, saffron, and cayenne, and cook for 20 seconds to release their aromas.
  3. Pour in the white wine, scraping the bottom to deglaze, and cook for 1 minute.
  4. Add clam juice or seafood stock, diced tomatoes with juices, and bay leaves. Stir to combine.
  5. Bring mixture to a boil, then reduce heat to medium. Simmer for 8 to 10 minutes until liquid is reduced by half.
  6. Season halibut pieces with salt and pepper. Gently add halibut to the pot, reduce heat to medium-low, cover, and cook for 2 minutes.
  7. Nestle mussels and scallops into the broth, cover, and cook for 3 minutes.
  8. Uncover and add shrimp. Replace lid and cook for an additional 2 to 3 minutes until shrimp are opaque, halibut is cooked through, mussels have opened, and scallops are firm.
  9. Remove from heat. Discard bay leaves and any unopened mussels. Gently stir in basil and parsley; adjust seasoning to taste with additional salt and pepper if needed.
  10. Ladle into wide bowls. Garnish with red pepper flakes if desired and serve alongside toasted baguette slices.

Notes

  • Adjust the variety of seafood based on availability and preference.
  • For a more authentic taste, use homemade seafood stock.
  • Ensure mussels are fresh and discard any that do not open during cooking.

Nutrition

Find it online: https://www.spiritsdrink.com/bouillabaisse-french-seafood-stew-recipe/