Harry's Island Bouillabaisse

Dive into the vibrant flavors of the French coastline with Harry's Island Bouillabaisse, a hearty seafood stew bursting with aromatic herbs and spices. This recipe brings together a medley of the ocean’s finest—mussels, clams, tender chunks of white fish, and succulent shrimp—simmered in a saffron-infused broth enriched with fennel, leeks, and orange peel for a zesty Mediterranean twist. Perfectly balanced with a splash of white wine and a touch of tomato paste, this classic Provençal dish is a show-stopping centerpiece for your next dinner gathering. Garnish with fresh parsley, pair with crusty baguette slices, and, for an extra indulgence, add a dollop of rouille. With bold flavors and a cook time of under an hour, this bouillabaisse is your ticket to a coastal escape straight from your kitchen.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, thinly sliced leek (white and light green parts only)
• 4 minced garlic cloves
• 1 small, thinly sliced fennel bulb
• 2 tablespoons tomato paste
• 1 14-ounce can canned crushed tomatoes
• 1 cup dry white wine
• 6 cups fish stock
• 0.5 teaspoons saffron threads
• 1 teaspoon, chopped fresh thyme
• 2 leaves bay leaf
• 1 strip orange peel
• 1 pound, scrubbed and debearded mussels
• 1 pound, scrubbed clean clams
• 1.5 pounds, cut into large chunks white fish (such as cod or haddock)
• 1 pound, peeled and deveined large shrimp
• 1 teaspoon (to taste) salt
• 0.5 teaspoons (to taste) black pepper
• 2 tablespoons, chopped fresh parsley
• 1 large loaf, sliced and toasted baguette
• 0 (for serving) rouille (optional)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion, sliced leek, and fennel. Cook for 6-8 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the tomato paste and cook for 2 minutes, stirring to coat the vegetables.

Step 5

Pour in the crushed tomatoes, white wine, and fish stock. Stir to combine.

Step 6

Add the saffron threads, fresh thyme, bay leaves, and orange peel. Season with a bit of salt and pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 minutes to allow the flavors to meld.

Step 8

Discard the bay leaves and orange peel from the pot.

Step 9

Add the mussels and clams to the pot. Cover and cook for 5 minutes or until the shells have opened (discard any that do not open).

Step 10

Gently stir in the chunks of white fish and shrimp. Cook for another 5-7 minutes, or until the fish is opaque and the shrimp are pink.

Step 11

Taste the bouillabaisse and adjust the seasoning with more salt and pepper, if needed.

Step 12

Ladle the bouillabaisse into bowls, garnishing with fresh parsley.

Step 13

Serve with toasted baguette slices and, if desired, a dollop of rouille on the side for dipping.

Nutrition Facts

Serving size	(4907.1g)

Amount per serving	% Daily Value*
Calories	4168.5

Total Fat 105.3g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 15.6g
Cholesterol 1635.5mg	0%
Sodium 10896.7mg	0%
Total Carbohydrate 292.6g	0%
Dietary Fiber 25.3g	0%
Total Sugars 52.6g
Protein 462.0g	0%

Vitamin D 2050.2IU	0%
Calcium 1338.5mg	0%
Iron 59.3mg	0%
Potassium 8942.0mg	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: 23.9%

Protein: 46.6%

Carbs: 29.5%