Bouillabaisse with Seafood and Saffron Broth
Immerse yourself in the rich flavors of the Mediterranean with this classic Bouillabaisse recipe, featuring a variety of fresh seafood immersed in a vibrant saffron-infused broth.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
Ingredients
- 1 lb Seafood Mix including squid, mussels, and shrimp, cleaned and prepped
- 1 lb White Fish Fillets, firm such as sea bass or cod, cut into chunks
- 3 tbsp Olive Oil
- 2 Yellow Onions medium, finely chopped
- 1 Fennel Bulb medium, thinly sliced
- 4 Garlic Cloves minced
- 14 oz Canned Tomatoes diced
- 6 cups Fish Stock
- 1 cup Dry White Wine
- 1 tsp Saffron Threads
- 1 tbsp Orange Zest
- 2 Fresh Thyme sprigs
- 2 Bay Leaves
- Salt to taste
- Freshly Ground Black Pepper to taste
- Fresh Parsley for garnish, chopped
- Crusty Bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and fennel, and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Pour in the white wine and bring to a simmer, letting it reduce slightly, about 3 minutes.
- Add the diced tomatoes, fish stock, saffron, orange zest, thyme, and bay leaves. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Add the seafood mix and fish chunks to the pot. Cover and simmer gently until the seafood is cooked through, about 5-7 minutes for the fish and 2-3 minutes for the shellfish.
- Taste and adjust seasoning if necessary. Remove the bay leaves and thyme sprigs.
- Ladle the bouillabaisse into bowls, ensuring each serving has a generous amount of seafood.
- Garnish with fresh parsley and serve with crusty bread on the side.
Notes
For best results, use the freshest seafood available.
The saffron is a key ingredient for the authentic flavor and color of the broth, but it can be omitted if unavailable.
Bouillabaisse can be made ahead and refrigerated overnight, as the flavors will continue to develop.
If you prefer a thicker broth, blend part of the soup before adding the seafood.
Traditional bouillabaisse often includes a variety of fish and shellfish, so feel free to vary the seafood based on availability and preference.