Easy Bouillabaisse
Make authentic bouillabaisse at home with this easy recipe. Gluten-free seafood soup packed with anti-inflammatory omega-3s and French Provençal flavors.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, cut into thin rounds
- 1 fennel bulb, thinly sliced
- 1 can (28 ounces) crushed San Marzano tomatoes
- 4 cups low-sodium fish or vegetable broth
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 2 bay leaves
- 1 teaspoon dried Provençal herbs
- Zest of 1 orange
- 1 pound firm white fish fillets, cut into 2-inch chunks
- 12 ounces large shrimp, peeled and deveined
- 8 ounces mussels, cleaned and debearded
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley, chopped for garnish
- Crusty whole grain bread for serving
Instructions
- 1
Heat extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 1 minute.
- 2
Add the finely diced yellow onion and sauté until softened and translucent, approximately 4 minutes, stirring occasionally.
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- 4
Add the sliced fennel and carrot rounds, then sauté the mixture for 5 minutes until the vegetables begin to soften.
- 5
Pour in the crushed tomatoes and stir well to combine with the aromatics, cooking for 2 minutes to concentrate the flavors.
- 6
Add the fish broth and white wine to the pot, then bring the liquid to a gentle boil, about 3-4 minutes.
- 7
Steep the saffron threads in a small cup of warm broth for 1 minute, then add this infusion along with the bay leaves, Provençal herbs, and orange zest to the pot.
- 8
Reduce the heat to medium-low and simmer uncovered for 15 minutes to allow the flavors to meld and develop.
- 9
Season the broth with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
- 10
Gently nestle the white fish chunks into the simmering broth, spacing them apart so they cook evenly.
- 11
Cook the fish for 4 minutes until it begins to turn opaque, then add the peeled shrimp and stir gently.
- 12
Continue simmering for 3 minutes until the shrimp turns pink and begins to curl.
- 13
Add the cleaned mussels to the pot and cover it partially with a lid, cooking for 4-5 minutes until the mussel shells open wide.
- 14
Discard any mussels that have not opened, as these are unsafe to eat.
- 15
Ladle the bouillabaisse into shallow bowls, distributing the seafood and vegetables evenly among servings.
- 16
Garnish generously with fresh chopped parsley and serve immediately with crusty whole grain bread on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Dry white wine | Additional low-sodium broth with 2 tablespoons lemon juice | Reduces alcohol content and allows those avoiding wine to enjoy the dish while maintaining the acidic balance that brightens the broth |
| San Marzano tomatoes in olive oil | No-salt-added crushed tomatoes | Significantly reduces sodium content while maintaining the tomato base that gives bouillabaisse its signature red color and depth |
| White fish fillets and shrimp | Wild-caught salmon and halibut | Increases omega-3 fatty acid content which provides powerful anti-inflammatory benefits and supports heart and gut health |
| Regular salt | Himalayan pink salt with fresh lemon juice at the end | Maintains saltiness while reducing overall sodium and adding brightness from lemon, which aids digestion and mineral absorption |
| Crusty white bread | Gluten-free or sprouted grain bread | Prevents blood sugar spikes and aids gut health by providing fiber and reducing inflammation from refined grains |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 135mg |
| Sodium | 520mg |
| Carbohydrates | 17g |
| Fiber | 5g |
| Sugar | 5g |
| Protein | 45g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
