FISH STEW (BOUILLABAISSE-STYLE)

FISH STEW (BOUILLABAISSE-STYLE)

Elegant, comforting, and bursting with flavor this luxurious French seafood stew is the ultimate dinner to impress. Fresh seafood simmers in a fragrant saffron-infused broth, creating a dish that’s as stunning to serve as it is delicious to eat. With its golden hue and delicate layers of flavor, it brings a touch of coastal France right to your table.

KEY INFO:

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Pescatarian, Dairy-free, Gluten-free (without bread)

EQUIPMENT NEEDED:

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• Strainer
• Ladle
• 2-3 medium bowls for prep
• Alternative: Use stockpot if Dutch oven unavailable

INGREDIENTS:

For the Base:

• 2 tablespoons (30ml) olive oil
• 1 large onion, finely diced (250g/9oz)
• 2 leeks, white parts only, sliced (200g/7oz)
• 1 fennel bulb, diced (200g/7oz)
• 4 garlic cloves, minced
• 2 tomatoes, diced (300g/10.5oz)
• 2 tablespoons tomato paste
• 1 orange peel strip
• 2 bay leaves

Seafood:

• 1.5 lbs (680g) firm white fish (cod/halibut), cubed
• 1 lb (450g) mixed shellfish (mussels/clams)
• 0.5 lb (225g) large shrimp, peeled
• 0.5 lb (225g) scallops

Liquid & Seasonings:

• 6 cups (1.4L) fish stock
• 1 cup (240ml) dry white wine
• 1 pinch saffron threads
• 2 sprigs fresh thyme
• Salt and pepper to taste

METHOD:

1. Steep saffron in 2 tablespoons hot water for 10 minutes
2. Heat olive oil in Dutch oven over medium heat
3. Sauté onion, leeks, fennel until soft (8-10 minutes)
4. Add garlic, cook until fragrant (1 minute)
5. Stir in tomatoes, paste, orange peel, bay leaves (5 minutes)
6. Pour in wine, simmer until reduced by half (3-4 minutes)
7. Add stock and saffron mixture, bring to gentle simmer
8. Add shellfish, cover and cook until shells open (4-5 minutes)
9. Add fish chunks, cook (3 minutes)
10. Add shrimp and scallops, cook until just done (2-3 minutes)

CRUCIAL TIPS:

• Never boil the broth – gentle simmer only
• Discard any unopened shellfish
• Add seafood in stages to prevent overcooking
• Stock should taste well-seasoned before adding seafood

STORAGE & VARIATIONS:

Storage:

• Best eaten immediately
• Refrigerate leftovers up to 24 hours
• Reheat gently to avoid overcooking seafood

Variations:

• Substitute any firm white fish
• Add diced potatoes for heartier stew
• Use frozen seafood mix if fresh unavailable
• Serve with rouille (garlic-saffron mayonnaise) and crusty bread

Common Mistakes:

• Overcooking seafood
• Underseasoning broth
• Boiling instead of simmering
• Not cleaning shellfish properly