30-Minute Bouillabaisse

Why You’ll Love This Recipe

This quick bouillabaisse brings the soul of Southern France to your kitchen without the long simmer times. It’s loaded with tender fish, succulent shellfish, and a deeply flavorful broth that tastes like it’s been simmering for hours. Perfect for a weeknight dinner or an elegant weekend meal, it’s a one-pot dish that feels both rustic and refined. Plus, it’s highly customizable based on the seafood you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Leek (white part only)
• Garlic
• Fennel bulb (optional)
• Tomato paste
• Diced tomatoes (canned or fresh)
• Dry white wine
• Fish stock or seafood broth
• Saffron threads
• Bay leaf
• Fresh thyme
• Orange zest (optional)
• Salt
• Black pepper
• Firm white fish (such as cod, halibut, or snapper)
• Shrimp (peeled and deveined)
• Mussels or clams (scrubbed and cleaned)
• Scallops or squid (optional)
• Fresh parsley (for garnish)
• Crusty bread (for serving)
• Rouille or aioli (optional)

Directions

1. In a large pot, heat olive oil over medium heat. Sauté onion, leek, and fennel (if using) until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute until fragrant.
3. Stir in tomato paste and cook for 1–2 minutes to develop flavor.
4. Add diced tomatoes, white wine, fish stock, saffron, bay leaf, thyme, and a pinch of salt and pepper. Bring to a simmer.
5. Let the broth simmer for 10 minutes to blend the flavors.
6. Add the fish and seafood in stages — start with firm fish, then shrimp, mussels, and scallops — and cook gently for 6–8 minutes, or until seafood is just cooked and mussels have opened.
7. Discard any unopened mussels and the bay leaf.
8. Taste and adjust seasoning. Garnish with fresh parsley and a bit of orange zest if desired.
9. Serve hot with toasted crusty bread and rouille or aioli on the side.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to the broth.
• No Alcohol: Replace white wine with more fish stock or a splash of lemon juice for acidity.
• More Veggies: Add diced potatoes, carrots, or zucchini for extra heartiness.
• Herb Twist: Try using fresh basil or tarragon in place of thyme for a different flavor profile.
• Thicker Broth: Blend a portion of the tomato and vegetable base before adding the seafood for a richer texture.

Storage/Reheating

Bouillabaisse is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently on the stovetop over low heat until heated through — avoid boiling, as it can toughen the seafood.
Freezing is not recommended due to the delicate nature of the seafood.

FAQs

What kind of fish should I use?

Firm, white fish like cod, halibut, sea bass, or snapper hold up well in the broth and won’t fall apart during cooking.

Can I make this dish with frozen seafood?

Yes, just make sure the seafood is fully thawed and patted dry before adding it to the broth.

Do I need saffron?

Saffron adds a signature flavor and color to bouillabaisse, but if unavailable, a small pinch of turmeric can be used for color (though the taste will differ).

Can I use chicken broth instead of fish stock?

Fish or seafood stock is ideal for authentic flavor, but if unavailable, you can use chicken broth with added clam juice or seafood seasoning.

What’s the purpose of the orange zest?

Orange zest adds brightness and a subtle citrus aroma that complements the seafood and saffron beautifully.

Is this dish gluten-free?

Yes, the stew itself is gluten-free. Just serve it with gluten-free bread if needed.

Can I make this vegetarian?

You can create a veggie version by omitting seafood and using vegetable broth with hearty vegetables and white beans.

How do I know when the seafood is done?

Fish should flake easily, shrimp should be pink and opaque, and mussels should open. Discard any mussels or clams that don’t open after cooking.

What is rouille?

Rouille is a garlicky, spicy mayo-like sauce traditionally served with bouillabaisse. It’s optional but adds great flavor when spread on bread.

Can I make it ahead of time?

You can make the broth base ahead and refrigerate it for up to a day. Reheat and add the seafood just before serving for the best texture.

Conclusion

30-Minute Bouillabaisse offers all the charm and richness of the traditional French seafood stew in a simplified, weeknight-friendly format. It’s fresh, flavorful, and deeply satisfying — the perfect balance of elegance and ease. Whether you’re new to cooking seafood or looking for a quick gourmet dish, this recipe brings big flavor with minimal fuss.

30-Minute Bouillabaisse

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30-Minute Bouillabaisse is a quick and simplified version of the classic French seafood stew, combining fresh seafood, aromatic herbs, and a saffron-tomato broth. It’s a vibrant, elegant dish that’s full of flavor and perfect for weeknight dinners or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: French
• Diet: Gluten Free

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 1 leek (white part only), sliced
• 2 cloves garlic, minced
• 1/2 fennel bulb, sliced (optional)
• 1 tbsp tomato paste
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup dry white wine
• 2 cups fish stock or seafood broth
• Pinch of saffron threads
• 1 bay leaf
• 2–3 sprigs fresh thyme
• 1 tsp orange zest (optional)
• Salt and black pepper to taste
• 1/2 lb firm white fish (cod, halibut, or snapper), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels or clams, scrubbed and cleaned
• 1/4 lb scallops or squid (optional)
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving
• Rouille or aioli (optional, for serving)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, leek, and fennel (if using), and sauté for about 5 minutes until softened.
2. Add garlic and cook for 1 minute more until fragrant.
3. Stir in tomato paste and cook for 1–2 minutes.
4. Add diced tomatoes, white wine, fish stock, saffron, bay leaf, thyme, salt, and pepper. Bring to a simmer.
5. Simmer the broth for 10 minutes to allow flavors to meld.
6. Add the firm fish, followed by shrimp, mussels, and scallops (if using). Simmer gently for 6–8 minutes, or until the seafood is just cooked through and mussels have opened.
7. Remove and discard any unopened mussels and the bay leaf.
8. Taste and adjust seasoning. Garnish with fresh parsley and orange zest if using.
9. Serve hot with crusty bread and optional rouille or aioli on the side.

Notes

• Customize with your favorite seafood based on availability.
• Saffron adds traditional flavor, but turmeric can be used as a substitute for color.
• Don’t overcook the seafood — it should be just done and tender.
• Make the broth base ahead and add seafood just before serving.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 145mg