Absolutely! Bouillabaisse is a traditional Provençal fish stew from the south of France, known for its rich broth, fresh seafood, and aromatic herbs. While the classic version can be complex, here’s an easy, approachable recipe that delivers delicious, authentic flavor — without a full day in the kitchen.
🇫🇷 Easy Bouillabaisse (French Fish Stew)
🍽️ Serves: 4
⏱️ Time: 15 min prep + 35 min cook
🛒 Ingredients:
Seafood:
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1/2 lb (225 g) firm white fish (cod, halibut, or sea bass), cut into chunks
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1/2 lb (225 g) shrimp, peeled and deveined
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1/2 lb (225 g) mussels or clams, cleaned and debearded (optional but traditional)
For the broth:
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2 tbsp olive oil
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1 small onion, finely chopped
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1 leek, white part only, thinly sliced
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2 cloves garlic, minced
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1 fennel bulb, thinly sliced (optional, but adds classic flavor)
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1/4 tsp saffron threads (or a pinch of turmeric for budget-friendly color)
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1/4 tsp red pepper flakes (optional, for heat)
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1/2 cup dry white wine
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1 (14 oz) can crushed tomatoes
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4 cups seafood stock or fish broth (or chicken broth if unavailable)
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1 bay leaf
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1 tsp salt (or to taste)
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1/2 tsp black pepper
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Zest of 1 orange (optional, for Provençal flavor)
To serve:
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Crusty bread or baguette slices
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Rouille or aioli (optional but authentic)
👩🍳 Instructions:
1. Sauté the aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, leek, and fennel (if using), and cook until soft (about 5–6 minutes). Stir in garlic, saffron, and red pepper flakes; cook 1 minute more.
2. Deglaze & build broth:
Add wine and simmer 2–3 minutes until slightly reduced. Then add tomatoes, stock, bay leaf, salt, pepper, and orange zest. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes to develop flavor.
3. Add seafood:
Start with the firm fish chunks and let simmer for 2–3 minutes. Then add shrimp and mussels/clams. Simmer until shrimp are pink and cooked through and mussels open (about 5–7 minutes). Discard any unopened mussels.
4. Serve:
Ladle stew into bowls. Serve with toasted bread (rubbed with garlic, if you like), and a dollop of rouille or aioli for a true French touch.
🥖 Optional Rouille (Garlicky Sauce):
Mix 1/4 cup mayonnaise, 1 grated garlic clove, a pinch of cayenne or paprika, and a squeeze of lemon juice. Spread on toast or swirl into your bowl.
💡 Tips:
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Can’t find mussels? Just use fish and shrimp.
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Add a splash of pastis (anise-flavored liquor) to deepen the French flavor.
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Leftovers are even better the next day!
Would you like a slow cooker version, or something more Mediterranean-style with chickpeas or vegetables? Let me know!
