Description
Bouillabaisse with Mussels and Shrimp is a classic French seafood stew bursting with fresh ocean flavors, aromatic herbs, and a savory saffron-infused broth. This comforting and vibrant dish combines succulent mussels and tender shrimp with fresh vegetables and a rich fish stock base, perfect for seafood lovers and entertaining guests alike.
Ingredients
Scale
Seafood
- 1 lb fresh mussels, live and tightly closed
- 1 lb raw shrimp, peeled and deveined
Vegetables & Aromatics
- 1 cup tomatoes, fresh diced or canned
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
Liquids & Broth
- 4 cups fish stock or broth
- 1 cup white wine
- 2 tbsp olive oil
Herbs & Seasonings
- Pinch of saffron threads
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
To Serve
- Crusty bread, for dipping
- Fresh parsley and fennel fronds for garnish
- Optional: Rouille or garlic aioli
Instructions
- Prepare the Seafood: Rinse mussels under cold water, scrubbing shells and removing beards. Peel and devein shrimp. Set both aside to keep fresh until ready to add to the broth.
- Build the Flavor Base: In a large pot, heat olive oil over medium heat. Add chopped onions, sliced fennel, and minced garlic. Sauté until vegetables are translucent and fragrant to develop a rich flavor foundation.
- Add Liquids and Seasonings: Pour in the white wine and let it reduce slightly. Add tomatoes, fish stock, saffron threads, fresh thyme sprigs, bay leaves, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
- Simmer the Broth: Allow the broth to simmer uncovered for about 20 minutes. This concentrates flavors and allows saffron to release its color and aroma.
- Cook the Seafood: Add mussels to the pot, cover, and cook until they start to open, about 5 minutes. Then add shrimp and cook until pink and firm, 2 to 3 minutes. Discard any mussels that do not open.
- Final Touches and Serve: Remove from heat. Taste the stew and adjust seasoning if needed. Ladle bouillabaisse into bowls ensuring plenty of mussels and shrimp in each. Garnish with fresh parsley and fennel fronds. Serve immediately with crusty bread and optional rouille or garlic aioli.
Notes
- Fresh is Key: Use the freshest seafood possible for the best flavor.
- Don’t Overcook: Add shrimp last to prevent rubbery texture.
- Saffron Patience: Steep saffron in warm broth early for vibrant color and aroma.
- Scrub Mussels Thoroughly: Removing grit ensures a clean and enjoyable broth.
- Use Quality Stock: Good fish stock adds depth and character to the stew.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
Keywords: bouillabaisse, mussels, shrimp, seafood stew, French recipe, saffron, fish stock, Mediterranean, shellfish
