🐟🍲 FRENCH BOUILLABAISSE — MAIN CHART
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 10 minutes
Servings: 4–6
Cook Method: Sauté + simmer seafood broth
Texture Goal: Rich aromatic broth with tender seafood
Flavor Profile:
Saffron-infused, garlicky, tomato-based seafood depth with herbs
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Ingredients
Seafood
• 1 lb firm white fish (cod, halibut), cut into chunks
• ½ lb shrimp, peeled and deveined
• ½ lb mussels or clams, cleaned
• Optional: scallops
Base
• 2 tbsp olive oil
• 1 onion, diced
• 1 fennel bulb, sliced
• 4 cloves garlic, minced
• 1 cup diced tomatoes
• 2 tbsp tomato paste
Liquid
• 4 cups seafood stock (or fish/chicken broth)
• ½ cup dry white wine
Seasoning
• 1 tsp saffron threads
• 1 tsp thyme
• 1 bay leaf
• ½ tsp paprika
• Salt and black pepper
Finish
• Fresh parsley
• Lemon wedges
• Crusty bread (for serving)
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Steps
1. Build the base
Heat olive oil in a large pot over medium heat.
Add onion and fennel.
Cook 5–7 minutes until softened.
Add garlic and cook 1 minute until fragrant.
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2. Add tomato depth
Stir in:
Diced tomatoes
Tomato paste
Cook 3–4 minutes to deepen flavor.
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3. Add liquid and spices
Pour in:
Seafood stock
White wine
Add saffron, thyme, bay leaf, paprika, salt, and pepper.
Bring to a gentle simmer.
Cook 15–20 minutes to develop the broth.
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4. Cook the seafood
Add firm fish first.
Simmer 5 minutes.
Then add shrimp and shellfish.
Cook another 5 minutes until shrimp turn pink and mussels open.
Do not overcook.
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5. Finish
Taste and adjust seasoning.
Remove bay leaf.
Sprinkle fresh parsley and add a squeeze of lemon.
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6. Serve
Ladle into bowls with broth and seafood.
Serve with crusty bread for dipping.
Light broth.
Deep flavor.
Classic French seafood stew.
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