Easy Bouillabaisse (French Fish Stew)
Ingredients (4 servings)
2 tbsp olive oil
1 medium onion, chopped
2 leeks, white and light green parts only, sliced
3 garlic cloves, minced
1 large tomato, chopped (or 1 cup canned diced tomatoes)
1 tsp fennel seeds (optional, but traditional)
1/4 tsp saffron threads (optional, for authentic flavor)
1/2 tsp smoked paprika
1 tsp salt, or to taste
4 cups fish stock (or chicken stock + 1 tsp fish sauce)
1 cup dry white wine
1 bay leaf
1 lb firm white fish (cod, halibut, snapper), cut into chunks
1/2 lb mussels or clams, cleaned
1/2 lb shrimp, peeled and deveined
Fresh parsley and lemon wedges for serving
Instructions
1. Sauté aromatics – In a large pot, heat olive oil over medium heat. Add onion, leeks, and garlic; cook 5 minutes until softened.
2. Add tomatoes & spices – Stir in chopped tomato, fennel seeds, saffron, paprika, and salt. Cook 2 minutes to release flavors.
3. Deglaze – Pour in white wine, scraping the bottom. Let it simmer 2 minutes.
4. Add broth – Stir in fish stock and bay leaf. Bring to a boil, then reduce heat and simmer 10 minutes.
5. Cook seafood – Add fish and mussels/clams; cover and cook 5 minutes. Add shrimp; cook 3 minutes until pink and mussels open. Discard any that don’t open.
6. Serve – Remove bay leaf, sprinkle with parsley, and serve hot with lemon wedges and crusty bread.
💡 Tips for success:
If you don’t have saffron, use a pinch of turmeric for color.
Use at least two kinds of seafood for best flavor.
For extra richness, stir in 1 tbsp butter at the end.