Description
A fragrant French seafood stew bursting with fresh fish, mussels, and scallops.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 fennel bulb, cored and finely chopped
- 1 small yellow onion, diced
- 8 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon saffron threads
- 1/8 teaspoon cayenne pepper
- 4 cups clam juice or seafood stock
- 14 ounces canned diced tomatoes, undrained
- 2 bay leaves
- 1 pound halibut filets, cut into 7–8 cm pieces
- Salt and fresh ground black pepper, to taste
- 12 ounces mussels, scrubbed and debearded
- 1 pound sea scallops, tendons removed
- 240 to 280 grams raw shrimp, peeled and deveined
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Red pepper flakes, for garnish (optional)
- Toasted baguette slices, for serving (optional)
Instructions
- In a large Dutch oven, heat the olive oil and melt the butter over medium-high heat. Add the fennel and onion, cooking for about 5 minutes until softened.
- Stir in garlic, dried thyme, paprika, saffron, and cayenne. Cook for 20 seconds to awaken the spices.
- Pour in the clam juice or seafood stock and scrape the bottom of the pot. Add the diced tomatoes with juices and bay leaves, stirring to combine.
- Bring to a gentle boil, then reduce heat and simmer for 8 to 10 minutes.
- Season halibut with salt and pepper, gently nestle into broth, cover, and cook for 2 minutes.
- Add mussels and scallops, cover, and cook for 3 minutes.
- Uncover and add shrimp, cover again. Cook for another 2 to 3 minutes until shrimp are opaque and scallops are firm.
- Remove from heat, discard bay leaves and any closed mussels. Stir in basil and parsley, adjusting seasoning to taste.
- Ladle into bowls and garnish with red pepper flakes. Serve with toasted baguette slices.
Notes
Make-ahead tips: Prepare the broth a day in advance for deeper flavors. Reheat and add seafood just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 366
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Keywords: bouillabaisse, seafood stew, French cuisine