with olive oil-toasted baguette
Smarts: If you'd like to make your own flavorful stock, simmer shrimp peels in water for 15 minutes. Strain before using this stock as the base for the bouillabaisse.
- Shrimp, peeled and deveined - 8 oz
- Fennel - 4 oz, diced, reserve fronds
- Zucchini - 8 oz, chopped
- Carrots - 8 oz, diced
- Garlic - 4 cloves, chopped
- Fish, any white variety - 8 oz, cubed (use a flaky variety like cod, tilapia, or halibut)
- Mussels - 8 oz (sub clams)
- Butter - 2 Tbsp
- Stock, seafood - 3 cups (sub vegetable or chicken stock)
- Tomatoes, petite diced (14 oz / 397 g) - 1 can
- Bay leaf - 1
- Saffron threads (opt) - 1/4 tsp
- Lemon juice - 2 tsp
- Baguette, small - 1, sliced at a bias
- Oil, olive - 3 Tbsp
- Shrimp - Defrost.
- Fennel / Zucchini / Carrots / Garlic - Prep as directed and combine. You can chop and reserve some of the fennel fronds (the leafy part on top) for garnish if you’d like. (Can be done up to 5 days ahead)
- Fish - Rinse and pat dry. Slice into cubes and season with some salt and pepper. (Can be done 1 day ahead)
- Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
- Baguette - Slice at a bias and spread out in a single layer on a sheet pan.
- Turn on the oven’s broiler. Place an oven rack about 6” / 15 cm below the heat source.
- Heat a large Dutch oven or saute pan (use one that has a lid) with butter over medium heat. Add fennel, zucchini, carrots, and garlic with a pinch of salt. Saute until the vegetables are starting to soften, 3 to 4 minutes.
- Add stock, tomatoes (including liquid), bay leaf, and saffron threads. Simmer until zucchini is tender and liquids have reduced slightly, 8 to 10 minutes.
- Reduce heat to low-medium.
- Add fish, shrimp, and mussels. (Note: If your fish is in larger cubes, you may want to add it a minute or two before the other seafood.) Cover with a lid and cook until mussels have opened up, 5 to 6 minutes.
- Meanwhile, brush the tops of the baguette slices with olive oil. Broil until golden brown and then flip and broil on the other side. (This should take 2 to 3 minutes per side, but watch the bread closely to prevent burning.)
- Return to the bouillabaisse when all or most of the mussels have opened up. Discard bay leaf and any mussels that didn’t open.
- Stir in lemon juice and season bouillabaisse with some salt and pepper.
- Ladle bouillabaisse into serving bowls. Top with fennel fronds and serve with toasted bread. Enjoy!
Wow! I just made this in the instantpot, threw everything in there (used only 1 cup stock) and cooked for 6 minutes. It was sooooo good! So fancy, but so easy!2 Helpful
This is my favorite CookSmarts meal.0 Helpful
Outstanding meal, so healthy0 Helpful
Really bland, despite the saffron and fennel.0 Helpful
This was so good! My husband said it was one of the top 3 things he’s eaten all year. It was pricey; but I’m glad I sprung for the saffron. I think it really made the dish sing.0 Helpful
The vegetarian soup was amazing. Really loved the flavors.0 Helpful
YES!!! My heart. I love bouillabaisse. I finally used the saffron I brought back from Spain years ago (yup...probably has lost some potency but I figured, go for it). Loved olive oil on the baguette, too.0 Helpful