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Bouillabaisse Recipe (French Seafood Stew)

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Ingredients 

 

  • ▢ 120 ml dry sherry
  • ▢ ½ tsp saffron
  • ▢ 3 Tbsp extra-virgin olive oil
  • ▢ 6 cloves garlic (minced)
  • ▢ 1 onion (diced)
  • ▢ 1 shallots (minced)
  • ▢ 90 g fennel bulb (thinly sliced)
  • ▢ 1 stalk celery (minced)
  • ▢ 1 carrot (diced)
  • ▢ 454 g white fish (I used Alaskan true cod, feel free to substitute with halibut or ocean trout; cut into bite sizes)
  • ▢ 1.1 kg seafood mix (your choice of shrimp, clams or mussels, lobsters, scallops, crab meat, squid, etc, defrosted in the fridge for a few hours, if frozen)
  • ▢ 1 jar oyster (10 oz, 283 g)
  • ▢ 1 can diced tomatoes (28 oz, 794 g with juice)
  • ▢ 480 ml clam juice

Seasonings:

  • ▢ 1 ½ Tbsp tomato paste
  • ▢ 2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • ▢ 1 tsp basil (or minced 1 fresh basil leaf)
  • ▢ 2 Tbsp parsley (fresh)
  • ▢ freshly ground black pepper

For Garnish

  • ▢ parsley (chopped)
  • ▢ crushed red peppers (red pepper flakes) (optional)

Instructions 

  • Gather all the ingredients.Bouillabaisse 1
  • In a small bowl, combine saffron and sherry and set aside.Bouillabaisse 2
  • Cut vegetables and fish into bite-size pieces.Bouillabaisse 3
  • Prepare and clean seafood as necessary. Some of the Costco sells a great frozen seafood medley pack and we used it today. It saves quite a bit time not having to clean and cut the seafood.Bouillabaisse 4
  • In a large pot (I use a big Le Creuset pot), heat olive oil on medium heat. Add garlic and all the chopped vegetables (onion, shallots, a fennel bulb, a celery stalk, and carrot) and sauté on low heat until lightly golden brown, about 20 minutes.Bouillabaisse 5
  • Add Seasonings and mix well.Bouillabaisse 6
  • Add all the liquids: a can of tomatoes with juice, clam juice, the juice from jar of oyster, and the saffron infused sherry. Bring it to just a boil and lower heat and simmer 15 minutes.Bouillabaisse 7
  • Add all the seafood. When the soup starts to boil, skim off the scum and foam from the soup, and simmer for 15 minutes. Skimming is very important to have a good clear soup with a refined taste. Bouillabaisse 8
  • Top with garnishes and serve immediately with bread.Bouillabaisse with bread

To Store

  • You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days.

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