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Bouillabaisse
with turnips / fennel

Active: 40 min Total: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
Bouillabaisse:
  • Shrimp, peeled and deveined - 8 oz
  • Fennel - 4 oz, diced, reserve fronds
  • Zucchini - 8 oz, chopped
  • Carrots - 8 oz, diced
  • Turnips - 8 oz, peeled and cubed
  • Garlic - 4 cloves, chopped
  • Fish, any white variety - 12 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shrimp - Defrost.
  2. Fennel / Zucchini / Carrots / Turnips / 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)
  3. Fish - Rinse and pat dry. Slice into cubes and season with some salt and pepper. (Can be done 1 day ahead)
  4. 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)

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Make

  1. Heat a large Dutch oven or saute pan (use one that has a lid) with butter over medium heat. Add fennel, zucchini, carrots, turnips, and garlic with a pinch of salt. Saute until the vegetables are starting to soften, 3 to 4 minutes.
  2. Add stock, tomatoes (including liquid), bay leaf, and saffron threads. Simmer until zucchini is tender and liquids have reduced slightly, 8 to 10 minutes.
  3. Reduce heat to low-medium.
  4. 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.
  5. The bouillabaisse is done when all or most of the mussels have opened up. Discard bay leaf and any mussels that didn’t open.
  6. Stir in lemon juice and season bouillabaisse with some salt and pepper.
  7. Ladle bouillabaisse into serving bowls. Top with fennel fronds if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (26)
Gluten-free (1)
Paleo (5)
Vegetarian (10)

Most Helpful

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!

By: Miriam
Posted: Nov 04, 2020
Diet: Original
1 Helpful

23 reviews

This is my favorite CookSmarts meal.

By: Marcia
Posted: Jan 24, 2021
Diet: Original
0 Helpful

Outstanding meal, so healthy

By: Rudee
Posted: Jan 01, 2021
Diet: Original
0 Helpful

Really bland, despite the saffron and fennel.

By: Chelsea
Posted: Nov 16, 2020
Diet: Vegetarian
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.

By: Holly
Posted: Nov 13, 2020
Diet: Original
0 Helpful

The vegetarian soup was amazing. Really loved the flavors.

By: Allison
Posted: Nov 09, 2020
Diet: Vegetarian
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.

By: Angela
Posted: Nov 09, 2020
Diet: Original
0 Helpful