This Classic French Seafood Stew is packed with fresh fish, shrimp, and tasty spices simmered in a rich broth. It’s like a warm hug in a bowl, perfect for seafood lovers!
You can’t go wrong with a dish that makes your kitchen smell amazing! I like to serve it with crusty bread on the side for extra dipping—so good that you might forget to share! 🥖
Key Ingredients & Substitutions
Olive Oil: This is your base for cooking. Extra virgin olive oil adds a nice flavor. If you don’t have it, any light oil like canola or sunflower oil works fine too.
Fish Stock: Homemade stock is great, but store-bought works well and is super handy. If you’re vegan or don’t have fish stock, use vegetable stock instead.
Seafood: Firm white fish like cod or monkfish is a must. You can switch the shrimp with prawns, or leave it out if you want a lighter stew. For mussels and clams, ensure they are fresh; frozen is okay if that’s what you have.
Saffron: This adds a unique flavor and color. It’s a bit pricey, so if you’re looking for a substitute, a pinch of turmeric can provide color but not the same taste.
How Do I Prepare the Vegetables for the Stew?
Chopping your vegetables correctly is key to an even cook and great flavor. Start by slicing the onion and garlic finely, which helps release their flavors quickly. For the fennel and leek, thin slices are best as they will soften nicely in the simmer. Remember to clean leeks well as dirt can hide between their layers!
- Chop onion and garlic finely.
- Slice fennel bulb thinly; the softer it is, the better it blends into the stew.
- Use just the white part of the leek, cleaned and sliced, for a mild onion flavor.
This careful preparation makes sure everything cooks evenly and melds those delicious flavors together in your stew!
Classic French Seafood Stew (Bouillabaisse)
Ingredients You’ll Need:
For the Base:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 fennel bulb, sliced thinly
- 1 leek, white part only, cleaned and sliced
- 2 large ripe tomatoes, peeled and chopped
- 1 bay leaf
- 1 teaspoon saffron threads
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the Broth:
- 4 cups fish stock (or vegetable stock)
- 1 cup dry white wine
- Salt and freshly ground black pepper, to taste
For the Seafood:
- 300g (about 10 oz) firm white fish fillets (e.g., cod, monkfish), cut into chunks
- 200g (7 oz) mussels, cleaned and debearded
- 200g (7 oz) clams, cleaned
- 150g (5 oz) shrimp, peeled and deveined
- 150g (5 oz) squid, cleaned and sliced into rings
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
- Crusty French bread, for serving
How Much Time Will You Need?
This Classic French Seafood Stew will take about 30 minutes to prepare and cook. With just a little chopping and stirring, you’ll have this delightful dish simmering in no time!
Step-by-Step Instructions:
1. Sauté the Base:
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, sliced fennel, and leek. Sauté these vegetables until they are soft and translucent, about 7-8 minutes. This step builds a flavorful base for your stew!
2. Add Tomatoes and Spices:
Now, stir in the chopped tomatoes, bay leaf, saffron, thyme, and oregano into the pot. Cook this mixture for about 5 minutes until the tomatoes start to break down and release their juices, adding warm colors and deep flavors to your stew.
3. Create the Broth:
Next, pour in the fish stock and dry white wine. Season with salt and pepper to your tastes. Bring everything to a boil, then reduce the heat and simmer gently for 20 minutes. This allows all the ingredients to meld beautifully.
4. Incorporate the Fish:
Now it’s time to add the firm white fish chunks to the pot. Simmer for 5 minutes, allowing the fish to cook through, adding more texture to your stew.
5. Add the Seafood:
Carefully add the cleaned mussels, clams, shrimp, and squid to the pot. Cover and cook until the mussels and clams open up and the shrimp turn pink, which should take about 5-7 minutes. Be sure to discard any unopened shellfish to keep your stew clean and fresh!
6. Final Touch:
Taste your stew and adjust the seasoning with additional salt and pepper if needed. It’s all about finding that perfect balance!
7. Serve it Up:
Ladle the delicious stew into warm bowls. Garnish with freshly chopped parsley for a pop of color and fresh flavor!
8. Enjoy with Sides:
Serve the stew with lemon wedges for a zesty kick and crusty French bread on the side for dipping into that rich, flavorful broth. Enjoy your warm and comforting Classic French Seafood Stew!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Seafood?
Absolutely! Feel free to substitute or add seafood based on your preferences. For example, scallops, crab, or even firm fish like halibut can be delicious. Just ensure that whatever you use is fresh and well-prepared!
How Can I Make This Stew Gluten-Free?
This recipe is naturally gluten-free, especially if you use gluten-free bread for dipping. Just double-check that your fish stock or any packaged ingredients are labeled gluten-free!
Can I Prepare This Stew in Advance?
You can prepare the base of the stew (the broth and vegetables) ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat and add the seafood for quick cooking!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or stock if needed to loosen the stew. It’s great the next day!
