Description
Classic French seafood stew known as Bouillabaisse, featuring a rich fish broth with an assortment of fresh seafood including white fish, shrimp, lobster, mussels, and clams, served with crispy baguette croutons rubbed with garlic and a vibrant rouille sauce for added flavor.
Ingredients
Scale
Bread and Oil
- 1 baguette, sliced ½” thick (12–16 slices)
- 3 Tbsp. extra-virgin olive oil
- 1 garlic clove, halved
Soup Base
- ½ cup extra-virgin olive oil
- 2 large tomatoes, peeled, coarsely chopped
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 Turkish or ½ California bay leaf
- 1 lb. Yukon Gold potatoes, peeled, cut into ½” pieces
- ⅓ cup finely chopped fennel fronds
- 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. crumbled saffron threads
- 8 cups Fish Stock or store-bought fish broth
Seafood
- 3 lb. white fish fillets (monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2″ pieces
- 1 lb. cockles or small hard-shelled clams, scrubbed
- 1 lb. large shell-on shrimp
- 1 lb. lobster meat, cut into 2” pieces
- 1 lb. mussels, scrubbed, debearded
Rouille (for serving)
- Rouille sauce (prepared or homemade)
Instructions
- Prepare Croutons: Place a rack in the middle of the oven and preheat to 250°F. Arrange the baguette slices in a single layer on a rimmed baking sheet, brush both sides with 3 tablespoons extra-virgin olive oil, and bake for about 30 minutes until golden and crisp. Once baked, rub one side of each crouton with the cut side of the halved garlic clove for added flavor.
- Make Soup Base: In a large pot over medium heat, warm ½ cup extra-virgin olive oil. Add peeled and coarsely chopped tomatoes, chopped onion, and finely chopped garlic cloves. Cook, stirring occasionally, until the onion is softened, about 5 to 7 minutes. Add the bay leaf, peeled potato pieces, chopped fennel fronds, kosher salt, black pepper, and saffron threads. Pour in fish stock and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until potatoes are almost tender, approximately 10 to 12 minutes.
- Add Seafood: Add the thicker pieces of white fish fillets and the cockles or clams to the simmering soup. Cover and cook for 2 minutes. Then stir in the shrimp, lobster meat pieces, mussels, and the remaining fish fillets. Simmer covered until mussels open and all seafood is just cooked through, about 5 minutes more. Discard any unopened mussels.
- Prepare Rouille Mixture: Place the rouille sauce into a small bowl, add 3 tablespoons of the hot soup broth, and stir until blended to create a smooth sauce that can be topped on the dish.
- Serve Bouillabaisse: Arrange two croutons in each of six to eight deep bowls. Using a slotted spoon, carefully transfer the cooked fish and shellfish, placing them atop the croutons. Ladle the hot broth and vegetables over the seafood. Top each serving with 1 teaspoon of the rouille mixture and serve any remaining rouille on the side for guests to add as desired.
Notes
- Use a variety of white fish for complex flavor and texture.
- Be sure to scrub shellfish thoroughly before cooking to remove grit.
- The saffron adds a distinctive aroma and color; do not omit if possible.
- Rouille sauce can be homemade or store-bought; it adds a spicy, garlicky complement to the stew.
- Discard any mussels or clams that do not open during cooking for safety.
- Baking baguette slices low and slow ensures they dry out evenly and crisp without burning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: French
Keywords: Bouillabaisse, French seafood stew, fish stew, seafood soup, rouille, classic French recipe
