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Bouillabaisse Recipe

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★★★★★

4.4 from 90 reviews

Bouillabaisse is a classic French seafood stew renowned for its rich, aromatic broth infused with fresh herbs, garlic, tomatoes, and saffron. This hearty recipe combines a medley of seafood including shrimp, mussels, and a choice of beef or chicken, simmered slowly to build deep flavors. Perfect for a comforting and flavorful meal, this traditional dish is served hot, garnished with fresh tarragon, thyme, chives, and parsley.

Ingredients

Scale

Vegetables and Aromatics

  • 1 onion, minced
  • 2 shallots, minced
  • 1 leek, minced
  • 8 tomatoes, cubed
  • 4 cloves garlic, thinly sliced

Seafood and Meat

  • 1 lb beef or chicken, cubed
  • 1 lb pink shrimp
  • 1 lb black mussels, washed

Liquids and Seasonings

  • ½ cup olive oil
  • Saffron, a pinch (approximately 0.02 oz or 0.5 g)
  • Harissa seasoning, 1-2 teaspoons
  • Miso paste, 1 tablespoon
  • Shrimp shells (reserved from peeled shrimp)
  • Clam juice, 1 cup
  • Water, 2-3 cups

Fresh Herbs

  • Tarragon, fresh, 1 tablespoon chopped
  • Thyme, fresh, 1 tablespoon chopped
  • Chives, fresh, 1 tablespoon chopped
  • Parsley, fresh, 1 tablespoon chopped

Instructions

  1. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the minced onion, shallots, and leek. Sauté these ingredients until they become softened and translucent, approximately 5-7 minutes, which builds the flavorful base of the stew.
  2. Add garlic, tomatoes, and seasonings: Stir in the thinly sliced garlic, cubed tomatoes, saffron, harissa seasoning, and miso paste. Sauté this mixture briefly for about 2-3 minutes to release the aromatic flavors and allow the spices to bloom.
  3. Simmer broth with meat and shrimp shells: Add the cubed beef or chicken and the reserved shrimp shells to the pot. Pour in the clam juice and water to cover the ingredients. Bring to a gentle simmer and cook uncovered for 30 to 45 minutes, allowing the flavors to meld and the broth to develop richness.
  4. Strain the broth: Once simmered, strain the broth through a fine mesh sieve to remove the solids, including shrimp shells and vegetable pieces. Return the clear broth to the pot and heat it over medium heat.
  5. Cook seafood: Add the black mussels and pink shrimp into the heated broth. Cover and cook until the mussels open, which should take about 5-7 minutes. Discard any mussels that do not open.
  6. Serve: Ladle the hot bouillabaisse into bowls and garnish generously with freshly chopped tarragon, thyme, chives, and parsley. Serve immediately to enjoy the full depth of flavors.

Notes

  • Use fresh, high-quality seafood for the best flavor and texture.
  • If you prefer, omit the beef or chicken for a more traditional seafood-only bouillabaisse.
  • Adjust the amount of harissa seasoning according to your spice preference.
  • Ensure mussels are cleaned and debearded before cooking to remove grit.
  • Serve with crusty bread to soak up the flavorful broth.
  • Leftover broth can be refrigerated and used as a base for seafood risotto or soups.

Keywords: bouillabaisse, seafood stew, French cuisine, mussels, shrimp, saffron soup, beef or chicken stew, autumn recipe, seafood broth

Find it online: https://epicrecipebox.com/bouillabaisse-recipe/