Print

30-Minute Bouillabaisse

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/30-minute-bouillabaisse/