Seafood Bouillabaisse

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Seafood  Bouillabaisse

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Seafood Bouillabaisse

  • Author: Heather Carey, MS
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: soups, stews
  • Method: Simmer
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Seafood Bouillabaisse is a brothy, low-fat, high protein Mediterranean stew that is perfect for a cold night. Pair with a crisp arugula salad and a whole grain bread for a complete meal.


Units Scale

4 pounds shellfish and fish, such as shrimp, clams and monkfish
2 tablespoons extra virgin olive oil
2 leeks, cleaned well and sliced
2 stalks celery, sliced
2 cloves garlic, pressed
1 small can diced tomatoes
2 sprigs thyme
1/2 teaspoon fennel seeds
two pinches saffron
1 tablespoon tomato paste
1 quart seafood stock (buy at your local seafood store)
1/4 cup chopped parsley


1. Cut up fish into 1-inch chunks and remove shells from shrimp if needed.  Set aside.

2. In a large soup pot, heat the olive oil.  Add the leeks, celery and a sprinkle of salt and pepper. Cook until soft, about 3 minutes.  Add the garlic, thyme, fennel seeds and saffron.  Continue cooking for another 30 seconds.  Stir in the tomato paste and tomatoes.

3. Add the seafood stock.  Bring up to a boil, then cover and simmer for 15 minutes to meld flavors.  Add the shellfish and cook for 5 minutes.  Add the rest of the fish and cook for another 5 minutes, or until the fish flakes easily.  Add the parsley, adjust the seasonings if necessary and serve in large, shallow bowls with warm whole, whole grain bread.


A variety of different seafood is good in this recipe. Use firm white fish such as monkfish, tilapia and shellfish such as clams, mussels, calamari and shrimp.

Keywords: seafood, shellfish, stew, soup



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