I love how this bouillabaisse turns a simple seafood stew into something unforgettable. The mix of saffron, garlic, tomatoes, and fresh herbs creates a rich, fragrant broth, while the combination of shrimp and mussels adds freshness and texture. The addition of beef or chicken gives the dish a heartier spin, making it a full, complete meal in one comforting bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 onion, minced
2 shallots, minced
1 leek, minced
½ cup olive oil
8 tomatoes, cubed
4 cloves garlic, thinly sliced
1 lb beef or chicken, cubed
1 lb pink shrimp
1 lb black mussels, washed
Fresh herbs: tarragon, thyme, chives, parsley
Optional flavor boosters:
Saffron
Harissa seasoning
Miso paste
Clam juice
Water
Directions
I start by heating olive oil in a large pot over medium heat. Then I add the minced onion, shallots, and leek. I sauté them until they soften and release their sweetness.
Next, I stir in garlic and the cubed tomatoes, followed by a pinch of saffron, a dash of harissa seasoning, and a spoonful of miso paste. I sauté everything briefly to let the flavors develop.
I add the cubed beef or chicken and toss in the shrimp shells for extra flavor. I pour in a mix of clam juice and water, enough to cover the ingredients, and let it simmer gently for 30–45 minutes.
Once the broth is deeply flavorful, I strain out the solids, returning only the liquid to the pot. This gives me a clean, rich base.
I add the mussels and peeled shrimp to the broth and cook just until the mussels open and the shrimp turn pink and tender.
I serve the bouillabaisse hot, ladled into bowls and garnished generously with fresh chopped herbs like tarragon, thyme, parsley, and chives.
Servings and Timing
This recipe serves 6 and takes about 1 hour and 5 minutes from start to finish — including time to simmer and develop a rich broth.
Variations
I sometimes skip the beef or chicken and stick with traditional seafood like white fish or clams.
For more depth, I add a splash of white wine during the sauté stage before simmering.
I’ve made a spicy version by increasing the harissa and adding chili flakes.
To keep it vegetarian, I’ve replaced the meat and seafood with hearty vegetables like fennel, potatoes, and zucchini, and used vegetable broth.
A toasted baguette slice rubbed with garlic makes the perfect side to dip into the broth.
Storage/Reheating
I store leftovers in the fridge for up to 2 days. To reheat, I gently warm the bouillabaisse on the stove over low heat to avoid overcooking the seafood. I don’t recommend freezing it, as the mussels and shrimp don’t hold their texture well after thawing.
FAQs
Can I use only seafood in this dish?
Yes. Traditionally, bouillabaisse is made with various fish and shellfish. I sometimes skip the beef or chicken and double up on seafood.
What’s the purpose of the shrimp shells?
Shrimp shells help deepen the flavor of the broth. I remove them after simmering, before straining.
Can I make bouillabaisse ahead of time?
Yes, I make the broth in advance and refrigerate it. I reheat and add the seafood just before serving for the best texture.
What kind of miso works best?
White or yellow miso adds a subtle umami without overpowering the dish. I avoid red miso here — it’s too strong for this delicate broth.
What’s the best way to serve bouillabaisse?
I serve it in wide bowls with a sprinkle of fresh herbs and crusty bread on the side for soaking up the flavorful broth.
Conclusion
This take on bouillabaisse blends tradition with creativity — from the saffron-tomato broth to the fresh seafood and savory meat. Whether I’m looking for a cozy weekend dinner or something elegant to impress, this dish always delivers comfort and depth in every spoonful. It’s bold, aromatic, and perfect for sharing.
