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A serving bowl of bouillabaisse with shrimp, clams and fish.
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Bouillabaisse Recipe

This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that's super impressive and always gets rave reviews.
Course Main
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 558kcal
Author Sara Welch

Ingredients

For the seafood stock

  • 2 pounds shrimp shells, fish heads, fish bones, seafood trimmings, etc.
  • 1/2 onion cut into wedges
  • 1 carrot peeled and cut into 1 inch pieces
  • 1 stalk celery cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 strip orange zest 2-3 inches
  • 8 cups water
  • 8 ounces clam juice
  • 1/2 teaspoon saffron threads
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 bay leaf

For the bouillabaisse

  • 3 tablespoons olive oil
  • 3/4 cup yellow onion finely diced
  • 3/4 cup leeks light green and white parts, sliced
  • 1/2 cup fennel bulb diced
  • 1 tablespoon garlic minced
  • 15 ounce can crushed tomatoes preferably San Marzano brand
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound mussels scrubbed and debearded
  • 1 pound clams scrubbed
  • 2 pounds white fish at least two varieties such as halibut, cod, snapper, sole or monkfish
  • 1 pound shrimp medium to large size
  • 2 tablespoons parsley chopped
  • parsley sprigs and lemon wedges for serving optional
  • bread for serving toasted if desired

For the rouille

  • 1 tablespoon seafood stock recipe above
  • 1 teaspoon garlic chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup soft white breadcrumbs
  • 1/4 cup roasted red pepper jarred is fine
  • 1/2 teaspoon kosher salt
  • 1/2 cup mayonnaise

Instructions

For the seafood stock

  • Place all of the stock ingredients in a large pot. Bring to a simmer. Cook for 30-45 minutes. Strain and reserve for later use. You will need 8 cups of the stew and 1 tablespoon for the rouille.

For the bouillabaisse

  • Wipe out the pot with a paper towel. Heat the olive oil in the pot over medium heat.
  • Add the onion, leeks and fennel and cook for 4-5 minutes or until softened.
  • Add the garlic and cook for 30 seconds, stirring constantly.
  • Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer.
  • Cook for 5-7 minutes, stirring occasionally.
  • Add the mussels and clams to the pot and cook for 4 minutes.
  • Add the fish and shrimp, then cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.
  • Discard any mussels and clams that do not open during the cooking process.
  • Sprinkle with parsley, then serve with toasted bread and rouille. Garnish with parsley and lemon if desired.

For the rouille

  • Place all the ingredients in a food processor or blender. Blend until a smooth sauce forms.

Video

Notes

  1. Ask your fish counter if they can sell you fish trimmings to make the stock, and choose shell on shrimp.
  2. If you can’t find the fish trimmings to make your own stock, you can use 8 cups of prepared seafood stock, as well as the bottle of clam juice.
  3. Be sure to discard any clams or mussels that do not open after they’ve been cooked, as they are not good to eat.

Nutrition

Calories: 558kcal | Carbohydrates: 18g | Protein: 54g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 856mg | Potassium: 1066mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2475IU | Vitamin C: 27mg | Calcium: 212mg | Iron: 6mg