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a rustic French bouillabaisse in a wide bowl, chunks of white fish, mussels, and shrimp in a golden saffron-tomato broth, scattered with fresh herbs, toasted baguette slices on the side, on a weathered wood table, natural light, shallow depth of field, landscape orientation

French Bouillabaisse with Fresh Herbs

A Provençal fish stew with mixed seafood, fresh herbs, saffron, fennel, oranges and other spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 fennel bulb sliced
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 1 strip orange zest
  • 1 pinch saffron threads
  • 1 can diced tomatoes 14 oz
  • 5 cups fish stock
  • 1 lb firm white fish cubed
  • 12 mussels scrubbed
  • 8 large shrimp peeled
  • fresh thyme, basil, and parsley chopped

Method
 

  1. Heat the oil in a large pot and cook the fennel and onion for 7 minutes until soft, then add the garlic, orange zest, and saffron for 1 minute.
  2. Stir in the tomatoes and cook 4 minutes, then pour in the fish stock and bring to a gentle simmer.
  3. Simmer the broth uncovered for 15 minutes to let the flavors meld.
  4. Add the cubed white fish and mussels, cover, and cook 4 minutes.
  5. Add the shrimp and cook 3 more minutes until everything is just cooked and the mussels have opened.
  6. Shower with the fresh herbs and serve with toasted baguette.

Notes

Traditionally served with a garlicky rouille spread on toast, but plain crusty bread works beautifully too.