Fisherman's Bouillabaisse

Dive into the rich, coastal flavors of Fisherman's Bouillabaisse, a classic Provençal seafood stew that perfectly balances elegance and heartiness. This dish combines chunks of tender white fish, briny mussels, sweet clams, and succulent shrimp, all simmered in a fragrant saffron-infused broth made with leeks, fennel, garlic, and tomatoes. A splash of dry white wine and a hint of orange zest add vibrant layers, while fresh thyme and bay leaves lend aromatic depth. The dish is finished with a garnish of toasted baguette slices, perfect for soaking up every last drop of the savory broth, and a dollop of creamy aioli for an authentic Mediterranean touch. Perfect for a show-stopping dinner, this bouillabaisse is a must-try for seafood lovers and anyone seeking a taste of coastal France. Ready in just over an hour, it’s as rewarding to make as it is to enjoy.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 2 stalks leeks
• 1 medium fennel bulb
• 4 garlic cloves
• 4 large tomatoes
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 6 cups seafood stock or fish stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 strip orange zest
• 1 pinch saffron threads
• 1.5 pounds white fish (such as cod or haddock), cut into chunks
• 1 pound mussels
• 1 pound clams
• 0.5 pound large shrimp, peeled and deveined
• 1 French baguette
• 0 aioli (optional, for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Finely chop the onion, leeks, and fennel. Add them to the pot and sauté until softened, about 5-7 minutes.

Step 3

Mince the garlic and add it to the pot. Cook for an additional minute until fragrant.

Step 4

Dice the tomatoes and stir them into the pot along with the tomato paste. Allow to cook for 5 minutes.

Step 5

Pour in the white wine, scraping the bottom of the pot to deglaze, and let it simmer for 3-4 minutes.

Step 6

Add the seafood stock, bay leaves, thyme, orange zest, and saffron threads. Bring the mixture to a boil, then reduce the heat to a simmer. Taste and season with salt and black pepper as needed.

Step 7

Simmer the broth uncovered for 15-20 minutes to develop the flavors.

Step 8

Increase the heat to medium and add the white fish chunks. Simmer for 5 minutes.

Step 9

Add the mussels, clams, and shrimp to the pot. Cover and cook for 5-7 minutes, or until the shellfish open and the shrimp are cooked through. Discard any mussels or clams that do not open.

Step 10

Slice the baguette and toast lightly. Serve alongside the bouillabaisse, optionally with a dollop of aioli.

Step 11

Ladle the bouillabaisse into bowls, ensuring each portion gets a mix of seafood and a generous amount of broth. Serve immediately and enjoy!

Nutrition Facts

Serving size	(4421.0g)

Amount per serving	% Daily Value*
Calories	2883.7

Total Fat 89.1g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 12.8g
Cholesterol 963.1mg	0%
Sodium 7235.8mg	0%
Total Carbohydrate 196.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 46.7g
Protein 285.6g	0%

Vitamin D 1360.8IU	0%
Calcium 921.3mg	0%
Iron 26.2mg	0%
Potassium 6835.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 41.9%

Carbs: 28.8%