Easy Bouillabaisse (French Fish Stew)

Make a tasty and easy Bouillabaisse at home! This French fish stew is full of fresh seafood and delicious broth. It's a great soup to whip up for a regular weeknight meal or a special occasion!

In this post, you will learn how to make the perfect one-pot bouillabaisse with these simple cooking tips. Bouillabaisse is a tasty dish often served in nice seafood restaurants. But don't worry – you can easily make it at home, even if you're just starting to cook.

Also, don't forget to explore more French recipes! Try making French soup, Chicken Chasseur, and Coq Au Vin for a delightful culinary adventure.

Jump to:

• Ingredients
• How to Make Bouillabaisse - Provençal Fish stew
• Tips
• Storage
• How to Reheat Leftover French Fish Stew
• 📖 Recipe
• 💬 Comments

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Ingredients

With these ingredients, you're on your way to crafting a bouillabaisse that's not just a dish but a delightful experience!

1. Olive Oil: This is like the superstar that adds a rich and silky touch to the broth. It's the starting point for building those fantastic flavors.
2. Onion, Celery, Carrot, Fennel: Think of these as the dream team of veggies. They team up to bring a delightful sweetness and a hint of freshness to your bouillabaisse. Chopping them up gives your soup a great start.
3. Red Potatoes: These little guys add heartiness to the soup, making it more filling. Plus, they soak up all the delicious flavors.
4. Peeled, Diced Tomatoes: Tomatoes bring a burst of vibrant taste and a slight tanginess. They're like the sunshine in your bouillabaisse.
5. Saffron: This special spice is like a secret ingredient. It gives your soup a golden color and a subtle floral taste. Just a pinch works wonders!
6. Thyme, Bay Leaf: These herbs are like the aromatic duo. They infuse your bouillabaisse with a wonderful fragrance and add depth to the flavor.
7. Fish or Seafood Stock: This is the liquid gold that forms the base of your bouillabaisse. It's where all the flavors come together to create that amazing broth.
8. Combination of Boneless Fish, Lobster Tails, Shrimp, Clams, Mussels, Scallops: Now, here comes the exciting part – the seafood! Each type brings its unique taste and texture to the mix. It's what makes your bouillabaisse a seafood sensation.

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How to Make Bouillabaisse - Provençal Fish stew

Despite the longer ingredient list, this fish stew is surprisingly easy to whip up. The variety of ingredients comes together effortlessly, making the cooking process straightforward and rewarding.

Step 1. Prepare the broth

• In a large dutch oven, heat oil over medium-high heat. Cook onion, celery, carrot, potato, fennel for 8 minutes or until softened.
• Add garlic, chopped tomatoes, bay leaf, thyme, and saffron. Cook and keep stirring for 8 minutes.

Step 2. Add fish and shellfish

• Add the broth and bring to a moderate boil until it is thickened a bit and until the potatoes are almost tender.
• Add the fish then lower the heat and simmer for 2 minutes. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked.
• Adjust seasoning with salt and black pepper if needed.

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Tips

Here are some tips to help you make a delicious bouillabaisse:

1. Fresh is Best: Use the freshest seafood available in your local area for the most flavorful bouillabaisse.
2. Mix and Match: Feel free to customize your bouillabaisse with a variety of seafood, choosing your favorites for a personal touch.
3. Don't Overcook: Seafood cooks quickly, so be attentive to prevent overcooking. Add delicate items near the end to keep them tender.
4. Build Flavors Gradually: Develop the rich taste of the broth by layering flavors. Start with aromatic vegetables, then add liquids and seafood.
5. Herb Power: Fresh herbs like thyme, parsley, and a hint of saffron can elevate the taste of your bouillabaisse.
6. Crusty Bread Companion: Serve your bouillabaisse with crusty bread to soak up the delicious broth.
7. Prep Ahead: Chop vegetables and prepare broth in advance to streamline the cooking process.
8. Adjust Seasoning: Taste the broth and adjust seasoning as needed before adding the seafood.

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Storage

To store bouillabaisse properly, follow these steps:

1. Cool it Down: Allow the bouillabaisse to cool to room temperature before storing. This helps prevent the growth of bacteria.  For additional food safety guidance, please visit this website.
2. Refrigerate Promptly: Once cooled, transfer the bouillabaisse to an airtight container or cover the pot with a tight-fitting lid. Place it in the refrigerator promptly, preferably within two hours of cooking.
3. Label and Date: To keep track of freshness, label the container with the date of preparation. This helps you know how long it has been stored.
4. Use Within a Few Days: Consume the bouillabaisse within 2-3 days for the best quality. Seafood dishes can spoil quickly, so it's essential to enjoy them while they're still fresh.
5. Freezing (Optional): If you want to store it for a more extended period, consider freezing. Place the bouillabaisse in a freezer-safe container, leaving some space for expansion. Seal tightly, label with the date, and store in the freezer for up to 2-3 months.

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How to Reheat Leftover French Fish Stew

When ready to enjoy the stored bouillabaisse, thaw it in the refrigerator overnight. Reheat gently on the stove, ensuring it reaches a safe temperature throughout, and stir occasionally to maintain consistency.

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Check Out More Soup Recipes:

• Easy Fish Chowder
• Fish Soup
• Albondigas Soup (Mexican Caldo De Albondigas)
• Instant Pot Greek Chicken Lemon Rice Soup

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

📖 Recipe