Bouillabaisse
A rich, aromatic French seafood stew made with shrimp, mussels, herbs, and a bold tomato-saffron broth—perfect for cozy dinners or elegant gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Stew
- Method: Simmered
- Cuisine: French-Inspired
Ingredients
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 (peeled, shells reserved for broth)
1 lb black mussels, cleaned and debearded
Fresh herbs: tarragon, thyme, chives, parsley (for garnish)
Optional flavor boosters:
A pinch of saffron
1–2 teaspoons harissa seasoning
1 tablespoon miso paste
1/2 cup clam juice
2–3 cups water
Instructions
Sauté Aromatics
In a large pot, heat olive oil over medium heat.
Add onion, shallots, and leek. Sauté until softened and translucent.
Build Flavor Base
Stir in garlic, tomatoes, saffron, harissa seasoning, and miso paste. Cook briefly until fragrant.
Simmer Broth
Add cubed beef or chicken, shrimp shells, clam juice, and water.
Bring to a simmer and cook for 30–45 minutes to develop flavor.
Strain the Broth
Remove solids by straining broth through a fine sieve. Return clear broth to pot.
Add Shellfish
Add shrimp and mussels to the hot broth.
Cook for 5–7 minutes, or until mussels open and shrimp are pink and cooked through.
Serve
Ladle into bowls and garnish with fresh herbs like parsley, thyme, or chives.
Optional: serve with crusty bread or rouille on the side.
Notes
You can substitute the beef/chicken with firm white fish or more seafood for a more traditional version.
The miso paste adds depth and umami; it’s a modern twist, not traditional.
Discard any mussels that don’t open during cooking.
Find it online: https://elladishes.com/bouillabaisse/
