Seafood Bouillabaise/stew Recipe

prepare saffron

Place saffron threads in a small bowl with 2 tablespoons hot water; let steep while you prepare other ingredients.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and butter and warm until butter is melted and oil shimmers.

Add the diced onion, sliced fennel, and leeks. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Reduce heat if vegetables begin to brown.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn't burn.

Stir in the tomato paste and cook 1–2 minutes to remove raw edge, then add the chopped tomatoes (or crushed tomatoes) and stir to combine, cooking 3–4 minutes to meld flavors.

Pour in the white wine, increase heat to medium-high, and simmer 3–4 minutes to reduce slightly and burn off alcohol.

Add the fish stock (or clam juice), bay leaves, thyme sprigs, orange zest, steeped saffron with its soaking liquid, salt, pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer for 15 minutes to let flavors marry.

After simmering, taste and adjust seasoning with salt and pepper as needed. Remove thyme sprigs and bay leaves before serving the broth over seafood in subsequent steps.

While the broth simmers, clean and prepare seafood: scrub clams and mussels, debeard mussels, peel and devein shrimp, cut fish into bite-sized pieces, and pat scallops dry. If using calamari, slice into rings and pat dry.

Raise heat under broth to medium-high until it comes to a lively simmer but not a hard boil.

Add clams and mussels to the simmering broth first. Cover the pot and cook 4–6 minutes, until most shells have opened. Use a slotted spoon to transfer opened shellfish to a bowl; discard any that remain tightly closed after cooking.

Return the pot to medium heat. Add the firm white fish pieces and simmer gently 3–4 minutes.

Add shrimp, scallops, and calamari (if using) and simmer 2–3 minutes more, until shrimp are pink and opaque, scallops are firm, and calamari is tender. Do not overcook — seafood should be just done.

Stir in the reserved cooked clams and mussels to warm them through for about 1 minute. Adjust seasoning again if needed.

Turn off heat. Remove and discard any thyme stems or bay leaves that remain.

Ladle the bouillabaisse into warmed bowls, ensuring an even mix of broth and seafood in each portion.

Scatter chopped parsley and fennel fronds over each bowl, add a lemon wedge on the side and offer rouille or garlic aioli alongside toasted bread slices for spreading on the bread and dipping into the broth.

Serve immediately while hot. Leftover broth can be strained and refrigerated for up to 2 days; cooked seafood is best eaten the same day.