Easy Classic Bouillabaisse for a Stunning Homemade Seafood Dinner

This iconic Provençal dish brings the soul of the French coast to your kitchen. With a fragrant saffron-tomato broth, lean fish, and shellfish, this lightened version of bouillabaisse is as elegant as it is comforting. Serve with a slice of crusty whole-grain bread or enjoy on its own for a sophisticated, satisfying meal.

Why You’ll Love This Recipe

Rich in Flavor, Light in Calories: A seafood stew that’s both indulgent and wholesome.
Authentic Yet Simplified: Traditional French flavor with streamlined steps for home cooks.
Protein-Packed & Low-Fat: Uses lean white fish and shellfish for a nourishing main.
Impressive Presentation: Great for gatherings or a cozy gourmet dinner.

Ingredients

For the Broth

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 leek, white part only, sliced thin
• 2 garlic cloves, minced
• 1 fennel bulb, trimmed and sliced thin
• 1/4 tsp saffron threads
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp orange zest (optional but authentic)
• 1 cup crushed tomatoes
• 4 cups low-sodium seafood or vegetable broth
• 1/2 cup dry white wine (or fish stock if preferred)

For the Seafood

• 1/2 lb cod or halibut, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels or clams, scrubbed clean
• Optional: 1/2 lb scallops or sea bass for added variety

Instructions

Build the Broth

• In a large Dutch oven or soup pot, heat olive oil over medium heat.
• Add onion, leek, fennel, and garlic. Cook until softened, about 6–8 minutes.
• Stir in saffron, thyme, bay leaf, salt, pepper, and orange zest if using.
• Add crushed tomatoes and cook for 2 minutes.
• Pour in broth and white wine. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.

Add the Seafood

• Add firm fish chunks first and simmer for 5 minutes.
• Then add shrimp and mussels. Simmer another 6–8 minutes, until the shrimp are pink and the mussels have opened (discard any that remain closed).

Taste and Serve

• Adjust seasoning if needed. Remove bay leaf.
• Ladle the stew into bowls and serve with lemon wedges or crusty bread.

Nutritional Information (Per Serving, Approximate)

Calories: 230 | Carbs: 10g | Fat: 7g | Protein: 28g | Fiber: 2g | Sugar: 4g

Tips for Success

• Use Fresh Seafood: The fresher the ingredients, the more vibrant the flavor.
• Let the Broth Simmer Fully: This allows flavors to develop deeply.
• Add Seafood in Stages: To avoid overcooking, start with the firmest fish.
• Optional Rouille Sauce: For an authentic touch, serve with a spoonful of garlicky rouille on toast.

Why This Recipe Works

• Sophisticated Yet Simple: It’s a one-pot meal that feels elegant but is easy to prepare.
• Layered Flavors: From saffron and fennel to seafood and citrus, every bite is complex.
• Perfect for Sharing: Makes a beautiful main course for a dinner party or a cozy night in.
• Light and Filling: High in protein with healthy fats and just enough carbs to feel complete.

Classic bouillabaisse brings the magic of coastal French cuisine to your table in a wholesome, approachable way. Bursting with briny seafood, aromatic herbs, and vibrant broth, this dish is proof that light meals can still be rich in flavor and tradition. Serve it proudly—it’s sure to impress.