Can I make bouillabaisse with frozen seafood?

Yes! Thaw it completely and pat dry before adding. Fresh seafood gives the best texture, but frozen works in a pinch.

What if I don’t have saffron?

It’s classic, but you can skip it—try a pinch of smoked paprika and extra orange zest for a different (but delicious) twist.

How do I avoid overcooking the seafood?

Add it in stages—thickest fish first, shrimp and scallops last. Stop cooking as soon as shrimp are pink and mussels open.

Can I use just one or two types of seafood?

Absolutely. The more variety, the more traditional, but it’s still delicious with whatever you have.

Bouillabaisse Recipe

Name: Bouillabaisse Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 leek, thinly sliced and washed well (white/light green parts); 1 small fennel bulb, sliced; 4 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 large tomatoes, chopped (or 1 [15 oz] can diced tomatoes); 3–4 sprigs fresh thyme; 1 pinch saffron; 1 large strip orange peel (use a peeler); 1 bay leaf; 4 cups seafood stock; 1 pound halibut (or cod/salmon), cut into 2-inch pieces; 1 pound clams and/or mussels, cleaned; 1/2 pound scallops (6–8 large); 1/2 pound medium shrimp, peeled and deveined; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Fresh parsley, chopped, for garnish

Description

This simplified bouillabaisse delivers French seaside vibes with a saffron-tomato broth and layered fresh seafood, all ready in under an hour.

Ingredients

Scale

2 tablespoons olive oil
2 tablespoons unsalted butter
1 leek, thinly sliced and washed well (white/light green parts)
1 small fennel bulb, sliced
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 large tomatoes, chopped (or 1 [15 oz] can diced tomatoes)
3–4 sprigs fresh thyme
1 pinch saffron
1 large strip orange peel (use a peeler)
1 bay leaf
4 cups seafood stock
1 pound halibut (or cod/salmon), cut into 2-inch pieces
1 pound clams and/or mussels, cleaned
1/2 pound scallops (6–8 large)
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil and butter in a large Dutch oven over medium heat. Add leeks and fennel; cook until softened, about 2–3 minutes. Add garlic and sauté 1 minute.
Stir in tomato paste, then add tomatoes and saffron. Cook 3–4 minutes. Add seafood stock, thyme, orange peel, and bay leaf. Simmer 15–20 minutes.
Add halibut pieces; simmer 3–4 minutes. Add mussels and clams; simmer 3–4 minutes. Add scallops and simmer 2 minutes. Finally, add shrimp; cook 2–3 minutes until pink and just cooked through.
Remove bay leaf, thyme, and orange peel. Taste broth; season with salt and pepper.
Ladle stew into bowls. Garnish with parsley and serve with plenty of crusty bread.

Notes

Add seafood in stages to avoid overcooking. The broth can be made ahead and reheated; add seafood just before serving for best results.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 34g
Cholesterol: 145mg