Bouillabaisse
with olive oil-toasted baguette
This rustic, French stew is made with simple, fresh flavors that really let the seafood shine. Feel free to customize it with your favorite fish or shellfish.
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.
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.
Proteins
Cuisines
Ingredients
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 leaves - 1
- Saffron threads (opt) - 1/4 tsp
- Lemon juice - 2 tsp
Olive Oil-Toasted Baguette:
- Baguette, small - 1 , sliced at a bias
- Oil, olive - 3 Tbsp
Prep
- 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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- 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!
Reviews
Ratings
0 reviews