19 Delicious Bouillabaisse Recipes for Seafood Lovers

Craving a taste of the Mediterranean? Bouillabaisse—the fragrant, seafood-packed stew from the south of France—is easier to make at home than you think! Whether you’re after a quick weeknight version or a slow-simmered weekend feast, we’ve rounded up 19 delicious recipes that bring coastal flavors straight to your kitchen. Dive in and discover your new favorite bowl of comfort!

Classic Provencal Bouillabaisse

Savory, sumptuous, and steeped in tradition, this Classic Provencal Bouillabaisse is a seafood lover’s dream. Dive into layers of flavor with every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 cup white wine
• 4 cups fish stock
• 1 lb mixed seafood (mussels, shrimp, scallops)
• 1 lb firm white fish, cut into chunks
• 1 pinch saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 chopped onion, 2 minced garlic cloves, and 1 sliced fennel bulb. Cook until soft, about 5 minutes.
3. Pour in 1 cup white wine. Simmer until reduced by half, about 3 minutes.
4. Add 4 cups fish stock and 1 pinch saffron threads. Bring to a boil, then reduce heat to low. Simmer for 10 minutes.
5. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Add 1 lb mixed seafood and 1 lb white fish chunks. Cook until seafood is opaque and fish flakes easily, about 5 minutes.
7. Stir in 1/4 cup chopped fresh parsley.
8. Serve hot with lemon wedges on the side.

Kick back and savor the rich, aromatic broth and tender seafood. Perfect with crusty bread for dipping or over a bed of saffron rice for a heartier meal.

Spicy Saffron Bouillabaisse

Dive into a bowl of Spicy Saffron Bouillabaisse that’s bursting with bold flavors and a kick of heat. This modern twist on the classic French stew is your next kitchen adventure.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced fennel
• 3 cloves minced garlic
• 1/4 tsp saffron threads
• 1/2 tsp crushed red pepper flakes
• 1 cup dry white wine
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, scallops, mussels)
• 1 cup diced tomatoes
• 1/4 cup chopped parsley
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and 1/2 cup diced fennel, sautéing for 5 minutes until softened.
3. Stir in 3 cloves minced garlic, 1/4 tsp saffron threads, and 1/2 tsp crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in 1 cup dry white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 5 minutes.
5. Add 4 cups fish stock and 1 cup diced tomatoes, bringing to a boil then reducing to a simmer for 15 minutes.
6. Gently add 1 lb mixed seafood, cooking for 5 minutes until the seafood is just opaque.
7. Remove from heat and stir in 1/4 cup chopped parsley and 1 tbsp lemon juice, seasoning with salt to taste.

Make every spoonful count with this bouillabaisse’s rich, aromatic broth and tender seafood. Serve with crusty bread to soak up every last drop of the spicy saffron-infused liquid.

Quick and Easy Bouillabaisse

You won’t believe how simple it is to whip up this classic French seafood stew at home. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 1 cup chopped fennel
• 3 cloves minced garlic
• 1 cup diced tomatoes
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, mussels, white fish)
• 1 tsp saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and fennel, sauté for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add tomatoes, fish stock, saffron, salt, and pepper. Bring to a boil.
5. Reduce heat to low, simmer for 15 minutes to blend flavors.
6. Add mixed seafood, cover, and cook for 5 minutes until seafood is opaque.
7. Sprinkle with parsley before serving.

Flaky fish, tender mussels, and a broth that’s rich with the essence of the sea. Serve with crusty bread to soak up every last drop.

Mediterranean Fish Stew Bouillabaisse

Unleash the flavors of the sea with this Mediterranean Fish Stew Bouillabaisse. Bold, briny, and brimming with fresh herbs, it’s a one-pot wonder that’s as easy to make as it is impressive to serve.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced fennel
• 3 cloves minced garlic
• 1/2 tsp saffron threads
• 1/4 tsp crushed red pepper flakes
• 1 cup diced tomatoes
• 4 cups fish stock
• 1 lb mixed firm white fish fillets, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh thyme
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and 1/2 cup diced fennel; cook until soft, about 5 minutes.
3. Stir in 3 cloves minced garlic, 1/2 tsp saffron threads, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
4. Pour in 1 cup diced tomatoes and cook for 2 minutes, stirring occasionally.
5. Add 4 cups fish stock; bring to a simmer and cook for 10 minutes to meld flavors.
6. Gently add 1 lb mixed firm white fish fillets and 1/2 lb shrimp; simmer until fish is opaque and shrimp are pink, about 5 minutes.
7. Stir in 1/4 cup chopped fresh parsley and 1 tbsp chopped fresh thyme; season with salt to taste.
8. Remove from heat and let stand for 2 minutes before serving.

Marvel at the stew’s rich, aromatic broth and tender seafood. Serve with crusty bread for dipping, or over a bed of saffron rice for a heartier meal.

Seafood Bouillabaisse with Garlic Aioli

Zesty and bold, this Seafood Bouillabaisse with Garlic Aioli is your next kitchen conquest. Dive into layers of flavor with minimal fuss.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 cup white wine
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, mussels, white fish)
• 1 tsp saffron threads
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and fennel. Cook until soft, about 5 minutes.
3. Pour in white wine, simmer until reduced by half, about 3 minutes.
4. Add fish stock and saffron. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Add mixed seafood. Cook until shrimp are pink and mussels open, about 5 minutes.
6. For the aioli, mix mayonnaise, lemon juice, salt, and pepper in a small bowl.
7. Serve bouillabaisse hot with a dollop of garlic aioli on top.

Bursting with briny seafood and aromatic saffron, this dish is a texture dream. Try serving it with crusty bread to soak up every last drop.

Rustic Bouillabaisse with Fresh Herbs

Here’s how to whip up a bouillabaisse that’ll transport you straight to the Mediterranean coast. **Hit** the ground running with fresh seafood and herbs for a dish that’s as vibrant as it is flavorful.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 cup diced tomatoes
• 1 cup fish stock
• 1 cup white wine
• 1 lb mixed seafood (shrimp, mussels, white fish)
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1 tsp saffron threads
• Salt to taste

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering.
2. **Add** onion and garlic, sautéing until translucent, about 5 minutes.
3. **Stir** in tomatoes, cooking until they begin to break down, 3 minutes.
4. **Pour** in fish stock and white wine, bringing to a simmer.
5. **Add** mixed seafood, thyme, parsley, and saffron, simmering until seafood is cooked through, 10 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
6. **Season** with salt, adjusting as needed. Tip: Taste the broth before adding salt to avoid over-salting.
7. **Serve** immediately, garnished with extra herbs if desired. Tip: For an extra touch, serve with crusty bread to soak up the broth.

**Vibrant** and aromatic, this bouillabaisse boasts a rich broth and tender seafood. Try serving it over a bed of saffron rice for a twist on the classic.

Tomato-Based Bouillabaisse with Crusty Bread

Whip up a storm in your kitchen with this tomato-based bouillabaisse that’s bursting with flavor. Serve it hot with crusty bread for dipping, and watch it disappear in minutes.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 3 cloves minced garlic
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 can (28 oz) crushed tomatoes
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, mussels, white fish)
• 1 tsp saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 1 loaf crusty bread

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup chopped onion, 3 cloves minced garlic, 1 cup chopped celery, and 1 cup chopped carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Pour in 1 can (28 oz) crushed tomatoes and 4 cups fish stock. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Add 1 lb mixed seafood, 1 tsp saffron threads, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes, or until seafood is cooked through.
5. While the bouillabaisse simmers, slice 1 loaf crusty bread and toast lightly for serving.

The bouillabaisse should be rich and aromatic, with the seafood perfectly tender. Serve it in deep bowls with the toasted bread on the side for a meal that’s as visually appealing as it is delicious.

Lobster Bouillabaisse with Fennel and Orange

Hungry for a seafood sensation that’s as luxurious as it is comforting? This Lobster Bouillabaisse blends sweet shellfish, aromatic fennel, and zesty orange into a broth that’s downright addictive.

Ingredients

• 1 tbsp olive oil
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, minced
• 1 orange, zested and juiced
• 1 cup white wine
• 4 cups seafood stock
• 1 lb lobster meat, chopped
• 1 tbsp fresh thyme
• 1/2 tsp saffron threads
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 thinly sliced fennel bulb and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 cup white wine, scraping the bottom to deglaze the pot.
5. Add 4 cups seafood stock, the zest and juice of 1 orange, 1 tbsp fresh thyme, and 1/2 tsp saffron threads. Bring to a simmer.
6. Gently add 1 lb chopped lobster meat and simmer for 5 minutes, just until cooked through.
7. Season with salt to taste before serving.

This bouillabaisse boasts a velvety texture with a bright, citrusy kick. Serve it with crusty bread to soak up every last drop of the fragrant broth.

Vegetable Bouillabaisse with a Seafood Twist

Make waves with this veggie-packed bouillabaisse that’s got a sneaky seafood surprise. It’s light, it’s hearty, and it’s begging to be your next dinner showstopper.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 3 cloves minced garlic
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 tsp saffron threads
• 1 lb mixed seafood (shrimp, scallops, mussels)
• 1/2 cup chopped parsley
• 1 lemon, juiced
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add tomatoes and cook for another 3 minutes, breaking them down with your spoon.
5. Pour in vegetable broth and bring to a simmer. Tip: Simmering unlocks the veggies’ flavors.
6. Add saffron threads and let the soup simmer for 10 minutes.
7. Gently add mixed seafood to the pot. Cook for 5 minutes until seafood is just done. Tip: Overcooking makes seafood rubbery.
8. Stir in parsley and lemon juice. Season with salt. Tip: Lemon brightens the whole dish.
9. Remove from heat and let sit for 2 minutes before serving.

Serve this bouillabaisse with crusty bread to soak up the broth. The seafood adds a luxurious depth, while the veggies keep it fresh and light. Perfect for impressing guests or treating yourself.

Creamy Coconut Bouillabaisse

Elevate your seafood game with this creamy coconut bouillabaisse—a rich, aromatic stew that’s as easy to make as it is impressive. Perfect for weeknights or entertaining, it’s a one-pot wonder that packs a punch.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 fennel bulb, thinly sliced
• 1 lb mixed seafood (shrimp, mussels, white fish)
• 1 can (14 oz) coconut milk
• 2 cups fish stock
• 1 tbsp tomato paste
• 1 tsp saffron threads
• 1/2 tsp cayenne pepper
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, bell pepper, and fennel. Sauté for 5 minutes until softened.
3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
4. Pour in coconut milk and fish stock, bringing to a gentle simmer.
5. Add saffron and cayenne pepper, stirring to combine.
6. Gently add mixed seafood, cooking for 5-7 minutes until seafood is opaque.
7. Season with salt, adjusting as needed.
8. Garnish with fresh cilantro before serving.

Lusciously creamy with a hint of spice, this bouillabaisse is a texture dream—tender seafood in a velvety broth. Serve with crusty bread to soak up every last drop or over steamed rice for a heartier meal.

Bouillabaisse with Mussels and Clams

Jump into the flavors of the sea with this bouillabaisse that’s as easy to make as it is impressive to serve. Just a few fresh ingredients and you’re on your way to a restaurant-quality dish at home.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 cup diced tomatoes
• 1 tsp saffron threads
• 4 cups fish stock
• 1 lb mussels, cleaned
• 1 lb clams, cleaned
• 1/2 cup chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté for 3 minutes until translucent.
3. Stir in tomatoes and saffron, cook for another 2 minutes to release flavors.
4. Pour in fish stock, bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add mussels and clams, cover and cook for 5 minutes or until shells open.
6. Discard any unopened shells, stir in parsley, salt, and pepper.
7. Tip: Always clean shellfish thoroughly before cooking to remove grit.
8. Tip: Saffron is pricey but a little goes a long way in flavor and color.
9. Tip: Serve immediately to enjoy the seafood at its most tender.

This bouillabaisse boasts a rich, aromatic broth with plump, juicy shellfish. Try serving it with a crusty baguette to soak up every last drop of that flavorful broth.

Spicy Cajun Bouillabaisse

Make your taste buds dance with this Spicy Cajun Bouillabaisse—a fiery twist on the classic French stew that’s packed with bold flavors and ready in under an hour.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 3 cloves minced garlic
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 4 cups seafood stock
• 1 lb mixed seafood (shrimp, scallops, mussels)
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and green bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Pour in diced tomatoes and seafood stock. Bring to a boil, then reduce heat to simmer for 20 minutes.
5. Add mixed seafood to the pot. Cover and cook for 5 minutes until seafood is opaque and mussels open.
6. Discard any unopened mussels. Stir in chopped parsley.
7. Serve hot with lemon wedges on the side.

Unleash the vibrant colors and textures of this dish by serving it in a hollowed-out sourdough loaf. The spicy broth soaks into the bread, creating a deliciously messy experience that’s perfect for sharing.

White Wine Bouillabaisse with Shrimp and Scallops

Make waves at your dinner table with this luxe yet easy seafood stew. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 cup chopped fennel
• 1 cup chopped tomatoes
• 1 cup dry white wine
• 4 cups seafood stock
• 1 lb large shrimp, peeled and deveined
• 1 lb scallops
• 1 tsp saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, garlic, and fennel. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in tomatoes and cook for another 3 minutes until they begin to break down.
4. Pour in white wine, scraping any bits off the bottom of the pot. Simmer until reduced by half, about 5 minutes.
5. Add seafood stock, saffron, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer for 20 minutes to blend flavors.
6. Increase heat to medium. Add shrimp and scallops. Cook until shrimp are pink and scallops are opaque, about 4 minutes.
7. Remove from heat. Stir in parsley.

Juicy shrimp and tender scallops swim in a fragrant, saffron-kissed broth. Serve with crusty bread to sop up every last drop.

Bouillabaisse with Rouille Sauce

Zesty and bold, this Bouillabaisse with Rouille Sauce is your next kitchen adventure. Packed with seafood and a kick of garlic, it’s a dish that screams flavor.

Ingredients

– 2 tbsp olive oil – 1 onion, chopped – 2 cloves garlic, minced – 1 fennel bulb, sliced – 1 lb mixed seafood (shrimp, mussels, white fish) – 1 cup white wine – 4 cups fish stock – 1 pinch saffron threads – 1 tsp orange zest – 1 baguette, sliced – 1/2 cup mayonnaise – 1 tbsp lemon juice – 1 tsp smoked paprika

Instructions

1. Heat olive oil in a large pot over medium heat. 2. Add onion, garlic, and fennel; cook until soft, about 5 minutes. Tip: Don’t let the garlic burn. 3. Stir in mixed seafood; cook for 2 minutes. 4. Pour in white wine; simmer until reduced by half, about 3 minutes. 5. Add fish stock, saffron, and orange zest; bring to a boil. 6. Reduce heat; simmer for 15 minutes. Tip: Skim off any foam for a clearer broth. 7. While simmering, toast baguette slices until golden. 8. For the rouille, mix mayonnaise, lemon juice, and smoked paprika in a bowl. Tip: Adjust paprika for more heat. 9. Serve bouillabaisse hot with toasted baguette and rouille sauce on the side. Creamy rouille meets the rich, aromatic broth in every bite. Try dipping the toasted baguette into the rouille first, then into the soup for an extra flavor punch.

Light and Healthy Bouillabaisse

Jump into summer with this Light and Healthy Bouillabaisse that’s bursting with flavor and ready in a flash. Just grab your freshest seafood and let’s dive in.

Ingredients

• 1 tbsp olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, scallops, white fish)
• 1 tsp saffron threads
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup chopped onion and sauté for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 1 cup diced tomatoes and cook for 2 minutes, stirring occasionally.
5. Add 4 cups fish stock and bring to a simmer over medium-high heat.
6. Gently place 1 lb mixed seafood into the pot and simmer for 5 minutes.
7. Sprinkle 1 tsp saffron threads, 1/2 tsp salt, and 1/4 tsp black pepper into the pot, stirring gently to combine.
8. Remove from heat and stir in 2 tbsp chopped parsley.

Here’s the scoop: this bouillabaisse is silky, aromatic, and packed with tender seafood. Serve it with crusty bread to soak up every last drop of that golden broth.

Bouillabaisse with Cod and Halibut

Whip up a coastal classic that’s as easy as it is impressive. This bouillabaisse packs cod and halibut into a fragrant, tomato-based broth—ready in under an hour.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 1 cup chopped fennel
• 3 cloves minced garlic
• 1 cup diced tomatoes
• 4 cups fish stock
• 1 lb cod fillets, cut into chunks
• 1 lb halibut fillets, cut into chunks
• 1 tsp saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup chopped onion and 1 cup chopped fennel; sauté for 5 minutes until soft.
3. Stir in 3 cloves minced garlic; cook for 1 minute until fragrant.
4. Pour in 1 cup diced tomatoes and 4 cups fish stock; bring to a simmer.
5. Add 1 tsp saffron threads, 1 tsp salt, and 1/2 tsp black pepper; simmer for 10 minutes.
6. Gently place 1 lb cod chunks and 1 lb halibut chunks into the pot; cook for 5 minutes until fish is opaque.
7. Sprinkle with 2 tbsp chopped parsley before serving.

A silky broth hugs tender fish chunks, with saffron’s golden hue stealing the show. Serve with crusty bread to dunk into the rich, tomato-infused flavors.

Traditional Marseille Bouillabaisse

Overflowing with ocean flavors, this Traditional Marseille Bouillabaisse is your ticket to a coastal French escape. **Bold** spices and fresh seafood simmer into a broth that’s nothing short of legendary.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 pinch saffron threads
• 1 tsp orange zest
• 1 cup white wine
• 4 cups fish stock
• 1 lb mixed seafood (like cod, mussels, shrimp)
• 1 tomato, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and fennel. Cook for 5 minutes until softened.
3. Stir in saffron and orange zest, cooking for 1 minute to release aromas.
4. Pour in white wine, simmer until reduced by half, about 3 minutes.
5. Add fish stock, bring to a boil, then reduce heat to low. Simmer for 20 minutes.
6. Add mixed seafood and tomato. Cook for 5 minutes until seafood is opaque.
7. Season with salt and pepper. Sprinkle with parsley before serving.

**Tip:** Toast saffron in a dry pan for 30 seconds to intensify its flavor. **Tip:** Use the freshest seafood you can find for the best taste. **Tip:** Serve with crusty bread to soak up the broth.

Marvel at the silky broth hugging each piece of seafood, a harmony of briny and citrus notes. Elevate it with a drizzle of rouille on top for a spicy kick.

Bouillabaisse with Saffron and Pernod

Huddle up, seafood lovers! This Bouillabaisse with Saffron and Pernod is your ticket to a luxe, flavor-packed dinner that’s surprisingly simple to whip up. Let’s dive into the magic of Provencal cooking with a modern twist.

Ingredients

– 2 tbsp olive oil
– 1 cup chopped onion
– 1 cup chopped fennel
– 3 cloves minced garlic
– 1/2 tsp saffron threads
– 1/4 cup Pernod
– 4 cups fish stock
– 1 lb mixed seafood (like mussels, shrimp, and white fish)
– 1/2 cup chopped tomatoes
– Salt to taste
– Fresh parsley for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup chopped onion and 1 cup chopped fennel, sautéing until soft, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1/2 tsp saffron threads, cooking for 1 minute until fragrant.
4. Pour in 1/4 cup Pernod, letting it simmer for 2 minutes to reduce slightly.
5. Add 4 cups fish stock and bring to a gentle boil.
6. Gently place 1 lb mixed seafood into the pot, ensuring it’s submerged.
7. Stir in 1/2 cup chopped tomatoes and salt to taste, simmering for 10 minutes until seafood is cooked through.
8. Garnish with fresh parsley before serving.

Tip: Toast the saffron lightly before adding to unlock its full aroma. For an extra kick, a dash of chili flakes can be added with the garlic. Serve with crusty bread to soak up every last drop of that rich broth. The result? A silky, aromatic stew with layers of flavor that’ll transport you straight to the Mediterranean coast. Perfect for impressing at dinner parties or treating yourself to a gourmet night in.

Seafood Bouillabaisse with a Citrus Finish

Hungry for a dish that screams summer? This Seafood Bouillabaisse with a Citrus Finish is your ticket to a flavor-packed meal that’s as vibrant as your feed.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced fennel
• 3 cloves minced garlic
• 1/2 tsp saffron threads
• 1/4 tsp crushed red pepper flakes
• 1 cup dry white wine
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, mussels, white fish)
• 1/2 cup orange juice
• 2 tbsp chopped parsley
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and fennel, sauté for 5 minutes until softened.
3. Stir in garlic, saffron, and red pepper flakes, cook for 1 minute until fragrant.
4. Pour in white wine, simmer for 3 minutes to reduce slightly.
5. Add fish stock, bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Gently add mixed seafood, cook for 5 minutes until shrimp are pink and mussels open.
7. Stir in orange juice and parsley, season with salt, and remove from heat.
8. Tip: Toast saffron in a dry pan for 30 seconds to enhance its flavor before adding.
9. Tip: Clean mussels by scrubbing and debearding them before cooking.
10. Tip: Use a wide pot to ensure even cooking of the seafood.

You’ll love the tender seafood swimming in a fragrant, citrus-kissed broth. Serve it with crusty bread to soak up every last drop, or over a bed of saffron rice for an extra special touch.

Conclusion

With 19 mouthwatering bouillabaisse recipes, there’s something here for every seafood lover! Whether you’re craving classic French flavors or a modern twist, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment about what you loved, and share this roundup with fellow foodies on Pinterest. Happy cooking!