Bouillabaisse Recipe - A French Inspired Seafood Stew
Indulge in the flavors of the Mediterranean with our irresistible Bouillabaisse recipe! This French inspired seafood stew offers a taste of the Mediterranean in every spoonful by combining fresh fish and seafood with a fragrant blend of onions, peppers, tomatoes, garlic, saffron, wine, and an assortment of herbs. Our version was created by my mom, and it’s faster and easier than other, more traditional bouillabaisse recipes.
Servings: 8 servings
Calories: 309kcal
Ingredients
- 4 tablespoons butter
- 1 cup chopped green bell pepper
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 1/2 teaspoons chopped garlic around 3 cloves garlic
- 2 pounds flounder fillet skin and bones removed, cut into 1-inch pieces
- 2 cups dry white wine
- 1 3/4 cups tomatoes chopped fresh tomatoes - see Note
- 30 ounces 2 cans tomato sauce
- 2 cups water
- 3/4 cup clam juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/4 teaspoon seasoned salt such as Lawry’s
- 1 bay leaf
- Pinch saffron
- 1 pound fresh crabmeat rinsed and drained
- 24 small hard-shelled clams scrubbed, tossing any opened shells (see Tip)
- 24 PEI fresh mussels scrubbed - see Note
- 1 tablespoon fresh basil heaping tablespoon
Instructions
- In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté 5 minutes or until pepper and onions begin to soften.
- Add the fish and wine; reduce heat to medium-low and sauté 5 minutes.
- Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf and saffron. Bring to a boil.
- Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook 10 to 15 minutes or until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
- Stir in basil and serve immediately in shallow bowls.
Notes
Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can diced tomatoes, drained.
Note on mussels: PEI (Prince Edward Island) mussels are farm-raised and don’t require much cleaning. Wild mussels may be muddy, with long “beards” — the tendrils that hold them onto rocks and piers. Scrub vigorously under cold water, tossing any with broken shells or that fail to close tightly. Make ahead: You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood. Dairy free: substitute olive oil for the butter.
Note on mussels: PEI (Prince Edward Island) mussels are farm-raised and don’t require much cleaning. Wild mussels may be muddy, with long “beards” — the tendrils that hold them onto rocks and piers. Scrub vigorously under cold water, tossing any with broken shells or that fail to close tightly. Make ahead: You can make this Bouillabaisse 1 to 2 days ahead of time and store it in the refrigerator. Cool it to room temperature, transfer to an airtight container, and refrigerate. Gently reheat on the stove top over medium-low heat. Don’t allow it to boil vigorously as you’ll end up overcooking the fish and seafood. Dairy free: substitute olive oil for the butter.
Nutrition
Calories: 309kcal | Carbohydrates: 16g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1364mg | Potassium: 943mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1291IU | Vitamin C: 36mg | Calcium: 105mg | Iron: 3mg