Easy Weeknight Bouillabaisse
Recipe Introduction
Ever fancied a trip to the South of France? This Bouillabaisse Recipe Seafood Easy brings the sun to your kitchen. Honestly, I never thought I could make something so impressive at home!
This ain't your average fish stew. It's a simplified Provençal Fish Stew Recipe , a hug in a bowl. No need to feel intimidated by fancy French cooking anymore.
A Whiff of the Mediterranean
The Bouillabaisse hails from Provence, a region known for its stunning coastline and delicious seafood. This Mediterranean Seafood Soup was traditionally a fisherman's stew, made with the day's catch.
It's easier than you think, taking around 55 minutes. This recipe serves 4 to 6 people.
Why You'll Love This Bouillabaisse
This yummy seafood dish packs a nutritional punch. It's loaded with protein and omega-3 fatty acids. Perfect for a chilly evening or a sophisticated dinner party! The saffron adds that special something.
It elevates this stew from simple to sublime.
The Heart of the Dish: Ingredients
To create this taste of the Mediterranean, you will need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 fennel bulb, thinly sliced (reserve fronds for garnish)
- 1 (28 ounce) can crushed tomatoes
- 4 cups fish stock (or good quality chicken stock)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried saffron threads, crumbled
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 pound firm white fish fillets (cod, haddock, or halibut), cut into 2 inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1/2 pound scallops (optional)
- Fresh parsley, chopped
- Fennel fronds, chopped
- Crusty bread, for serving
Ingredients & Equipment: Your Bouillabaisse Shopping List
Alright, so you want to try this Easy Seafood Bouillabaisse ? Let's get our ingredients sorted. Don't worry, it's not as intimidating as it sounds.
This Bouillabaisse Recipe is super easy ! No need to stress over fancy stuff.
Main Ingredients: The Heart of Your Seafood Stew Recipes
- Olive Oil: 2 tablespoons (30 ml) . It needs to be a decent quality.
- Onion: 1 large , chopped (about 1 cup , 150g ). Any will do, really!
- Garlic: 2 cloves , minced (about 2 teaspoons ). Fresh is always best.
- Red Bell Pepper: 1 , seeded and chopped (about 1 cup , 150g ). Adds a bit of sweetness, innit?
- Fennel Bulb: 1 , thinly sliced (reserve fronds for garnish) (about 1 cup , 150g ). Don't freak out if you can't find it. Celery works in a pinch.
- Crushed Tomatoes: 1 (28 ounce) can (794g) . Tinned is fine.
- Fish Stock: 4 cups (950ml) . This is where the flavour comes from. Chicken stock works if you're stuck.
- Dry White Wine: 1 cup (240ml) . A cheap Sauvignon Blanc is perfect.
- Dried Thyme: 1 teaspoon .
- Saffron Threads: 1/2 teaspoon , crumbled. This is the posh bit. It adds a special taste!
- Bay Leaf: 1 .
- White Fish Fillets (cod, haddock, or halibut): 1 pound (450g) , cut into 2 inch pieces. Fresh or frozen, just make sure it's good quality.
- Large Shrimp: 1 pound (450g) , peeled and deveined. Get the big ones if you can!
- Mussels: 1 pound (450g) , scrubbed and debearded.
- Scallops: 1/2 pound (225g) . Optional, but nice!
- Fresh Parsley, chopped.
- Fennel fronds, chopped.
- Crusty Bread.
Seasoning Notes: The Magic Touch in This Best Seafood Recipes
Honestly, the saffron is key. Don't skip it! The thyme, saffron, and bay leaf create that proper Provençal Fish Stew Recipe flavour.
Feel free to add a pinch of red pepper flakes if you like it spicy. Honestly, salt and pepper? To taste, obviously! You know what you like.
Equipment Needed: Keep It Simple for the Quick Bouillabaisse Recipe
- Large Dutch oven or heavy bottomed pot. I use my Le Creuset. Love it.
- Sharp knife. You need a good knife.
- Cutting board. Now you are ready for a delicious Mediterranean Seafood Soup .
Easy Weeknight Bouillabaisse: A Taste of the Mediterranean at Home
Right then, let’s get this bouillabaisse sorted! Think of this as your foolproof guide to a taste of the Mediterranean, even if you're more "fish fingers Friday" than "Michelin star Mondays.
" I'm all about bringing the sunshine in, you know? This Easy Seafood Bouillabaisse is perfect.
This simplified version captures the essence of the dish. You get that fragrant saffron, plump seafood, and rich tomato broth.
No need for a full day in the kitchen, honestly! It's a posh fish stew, but approachable. Think of it as the Best Seafood Recipes , but less intimidating.
So, let's dive into this Bouillabaisse Recipe .
Prep Steps for Yummy Seafood
- Essential mise en place: Chop your onion, garlic, pepper, and fennel. Measure out your stock and wine. Get the seafood ready. I like to have everything in bowls ready to go. It makes life so much easier!
- Time saving organization tips: Buy pre-peeled shrimp! Seriously, it's worth it. Also, use crushed tomatoes straight from the tin no need to faff about with fresh ones. This will turn into the Quick Bouillabaisse Recipe that you are looking for.
- Safety reminders: Handle seafood with care. Wash your hands thoroughly after prepping it. No one wants a tummy upset!
step-by-step Process to craft this Bouillabaisse Recipe Seafood Easy
- Sauté the onion, garlic, pepper, and fennel in 2 tablespoons olive oil for 5- 7 minutes . Until softened and fragrant.
- Stir in 794g crushed tomatoes, 950ml fish stock, 240ml white wine, 1 teaspoon thyme, 1/2 teaspoon saffron, and bay leaf. Season with salt and pepper.
- Simmer for 15 minutes to let the flavours meld. This is where the magic happens, trust me.
- Add 450g white fish. Cook for 3- 4 minutes , until just cooked through.
- Add 450g shrimp and mussels. Cover and cook for 5- 7 minutes , until the mussels open. Discard any that don't open.
- Add 225g scallops (optional). Cook for 2- 3 minutes , until cooked through.
- Remove bay leaf. Garnish with parsley and fennel fronds. Serve immediately with crusty bread.
Pro Tips for Seafood Stew Recipes
- Don't overcook the seafood! I cannot stress this enough. Overcooked seafood is rubbery and no one wants that.
- A good stock is key! Use a good quality one, or homemade if you’re feeling fancy. This simple change can make the entire Provençal Fish Stew Recipe just a little more spectacular!
- Toasting the saffron: Lightly toast saffron before adding it. This really wakes up the flavour. You know? Adds a bit of extra oomph .
Honestly, this Mediterranean Seafood Soup is proper lush. I even once used a splash of Pernod. Give it a go!
Recipe Notes for Your Easy Weeknight Bouillabaisse
Right, you've got the recipe for this Easy Seafood Bouillabaisse , but let’s chat about a few things to make it even better.
Honestly, the joy of cooking is all about making it your own, innit?
Show Stopping Servings Ideas
Fancy plating can elevate even the simplest dish. Ladle your Mediterranean Seafood Soup into warmed bowls. A swirl of aioli, a sprinkle of parsley, and a hunk of crusty bread make it look chef's kiss .
As for sides, a simple green salad balances the richness. A crisp white wine like a Sauvignon Blanc? Perfect! It is one of the Best Seafood Recipes to pair with white wine.
Storing Secrets for Leftover Yummy Seafood
Got leftovers? Lucky you! This Seafood Stew Recipes tastes even better the next day.
- Refrigerate: Keep it in an airtight container in the fridge for up to three days.
- Freezing: While you can freeze it, the seafood texture might change. Freezing is not recommended.
- Reheating: Gently reheat on the stovetop. Avoid boiling to prevent rubbery seafood.
Bouillabaisse, but Make it Your Way
Fancy a twist?
- Dietary adaptation: Make it gluten-free by making sure your stock is gluten-free and serving with gluten-free bread.
- Seasonal swap: In autumn, add a touch of roasted butternut squash for sweetness.
Nutrition Lowdown on this Provençal Fish Stew Recipe
This Quick Bouillabaisse Recipe is packed with goodness. It’s full of protein, thanks to all that gorgeous seafood. About 450 calories per serving.
Loads of protein and healthy fats. It’s basically a hug in a bowl and good for you.
I hope you enjoy this Weeknight Bouillabaisse . Don’t worry if it’s not perfect the first time. Just have fun and enjoy the process. You've got this!
Frequently Asked Questions
What kind of seafood works best in this Easy Bouillabaisse Recipe Seafood?
The beauty of bouillabaisse is its flexibility! For this easy version, focus on readily available options like cod, haddock, or halibut for the white fish. Shrimp and mussels are classic additions, and scallops add a touch of luxury if you're feeling fancy.
Just remember not to overcook anything nobody wants rubbery seafood in their soup!
Can I make this Bouillabaisse Recipe Seafood Easy ahead of time?
You can definitely get a head start! The broth can be made a day in advance and stored in the fridge. However, it's best to add the seafood just before serving to prevent it from becoming overcooked. Reheat the broth gently and then add the fish, shrimp, and mussels according to the recipe instructions.
I'm allergic to shellfish. Is there a seafood alternative for this Bouillabaisse Recipe Seafood Easy?
Absolutely! You can easily adapt this bouillabaisse. Replace the shellfish with more firm white fish, or try adding some chunks of swordfish or tuna for a different texture. You could even throw in some hearty root vegetables like potatoes and carrots for a really satisfying, shellfish free stew.
What's the best way to store leftover bouillabaisse?
Let the bouillabaisse cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. When reheating, do so gently over medium low heat, being careful not to overcook the seafood.
You might find the seafood is a little tougher upon reheating so maybe add fresh shellfish and fish.
Is there a substitute for saffron in this Easy Bouillabaisse Recipe Seafood? It's so expensive!
Saffron definitely adds a unique flavour and colour, but it's understandable to look for alternatives! A pinch of turmeric can provide a similar golden hue, while a dash of smoked paprika can contribute a smoky depth.
You won't get the exact same flavour profile, but these substitutes will still create a delicious and flavourful bouillabaisse.
What kind of bread should I serve with this bouillabaisse?
Crusty bread is the perfect accompaniment to bouillabaisse think sourdough, baguette, or ciabatta. Day-old bread is ideal because it's sturdy enough to soak up the delicious broth without falling apart. You could also lightly toast the bread for extra texture.
Don't forget a generous slather of garlic aioli or rouille for dipping!
Easy Weeknight Bouillabaisse
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 20g |
| Fiber | 5g |
