Easy Traditional Bouillabaisse Recipe // Video
This Easy Traditional Bouillabaisse recipe is a classic that’s perfect for the holidays! Quick and simple to throw together, this flavorful seafood stew is made with whatever fish is available at the market. A totally jaw dropping meal to serve for any occasion.
My whole adult life was spent trying to impress friends and relatives with my totally impressive cooking skills during the holidays. I was always trying to find the most complicated or over the top dish to serve so everyone would tell me how amazing my food was. It was my way to show them my love….without giving them a physical hug because I’m not much of a hugger. But most times, especially in my early 20’s, I think they would have rather I just gave them a hug because things like undercooked cheesecake or overcooked brownies would happen. And even though I still brought those items to the table, I think I should have just left them at home because that one time I served my mother in law undercooked acorn squash made her think (for the rest of her life) that I was not skilled at cooking.
Those things happen to everyone, I think. Reaching for the stars and totally falling waaaaay short, plummeting to the ground with a big explosion of crash and burn. BUT we must just get back up and head to the kitchen to try again. Over the years, I did redeem myself with some of my friends by presenting a fully baked Gingerbread Cheesecake. But it was the simple dishes, like this simple Cioppino, that really knocked their socks off. And this Easy Traditional Bouillabaisse recipe, which is similar to one I made alongside my mother in law when we were on vacation. This recipe proves that you don’t need to have a culinary education to make something that totally pops with explosive flavor in your mouth.
When we first made this dish, we were rather limited with the seafood they had available at the store….but that’s the beauty of this Easy Traditional Bouillabaisse recipe. You can make it with whatever your store has at the moment. So, I strolled into my local ACME to find just what I needed to make the most amazing Traditional Bouillabaisse recipe ever created. Their Open Nature® seafood products are perfect because they’re frozen allowing you to buy most of your ingredients in advance without having to worry about spoilage. Once cooked, the Open Nature Shrimp and Scallops are plump, juicy and tender just like you would find in the fresh seafood counter. And Acme’s O Organics® line has always been a staple in my pantry making this recipe super easy to pull together in minutes. I, especially, love their canned tomatoes for the tangy, sweet flavor they add to the stew.
Both the Open Nature and O Organics lines are available in my area exclusively at ACME Markets. If you do not live near an ACME Markets, you can finds these great products at any of the Albertsons Companies family of stores including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.
And I was inspired to create a fancied up seafood stew recipe by my recent trip to the ACME’s Culinary Kitchens and technical Center a couple months ago for a holiday kick off with several other bloggers and I decided this recipe had to be BIG….like super big to feed a crowd…..because that’s basically what we did while we were out there. Decorated to the hilt, we all enjoyed a fabulous spread of beef, lamb, ham and a TON of side dishes, desserts and salads made with ACME O Organics products. Every bite I took was a little taste of my blogger friends’ talent and everything was so amazingly flavorful. I came home and immediately started to decorate the house (as evidenced by my Christmas Tree on Instagram promptly at 9 AM on November 3….my husband was thrilled) I picked up several decorations and floral arrangements at my local ACME to deck the halls (and my kitchen….and my dining room…and my living room) along with my Bouillabaisse ingredients.
This Easy Traditional Bouillabaisse Recipe couldn’t be simpler to make….it’s one pot dinner that’s completely, over the top impressive without having to slave in the kitchen for hours. You can easily make the stew broth in advance, then reheat right before serving….tossing in the seafood to cook through. It’s a fresh addition to any holiday spread….serve it as a first course to the amazing Prime Rib recipe or make it the centerpiece of your holiday dinner by pairing it with a fun and festive salad like this Bourbon Roasted Pear Salad. Either way, your guests will think you are the best chef there ever was and you won’t have to serve them a questionable cheesecake that runs out all over the table when you cut into it.
A French classic, this Bouillabaisse recipe is so easy to make and you can add your favorite seafood with ease.
- Juice and zest of one orange
- 1/2 teaspoon saffron threads
- 2 tablespoons O Organics Olive Oil
- 1 large sweet onion diced
- 1 fennel bulb diced
- 3 garlic cloves crushed
- 2 tablespoons O Organic tomato paste
- 1/2 teaspoon saffron threads
- 1 cup white wine
- 8 ounces clam juice
- 32 ounces O Organic Vegetable Broth
- 1 28 ounce can O Organic Crushed Tomatoes
- 3-4 sprigs fresh thyme
- 2 pounds fresh mussels cleaned and debearded (discard any open or broken mussels)
- 16 ounces Open Nature Scallops
- 8 ounces jumbo lump crab meat
- Kosher salt and fresh ground pepper to taste
- 12-16 O Organic pita chips
- 1 cup O Organics shredded cheddar cheese
Place the orange juice in a bowl with the saffron threads and set aside.
Heat the olive oil in a large dutch oven or stock pot over medium high heat. Add the onions to the pan and cook until softened, approximately 4-5 minutes.
Stir in the fennel and cook for an additional 3-4 minutes or until beginning to soften. Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook until a deep Burgundy color, approximately 2-3 minutes.
Add the white wine to the pan and bring to a boil scraping the bottom of the pan with a rubber spatula to release the brown bits. Boil the wine until reduced by half.
Stir the clam juice, vegetable broth, tomatoes, orange juice and thyme into the wine mixture. Bring to a boil. Turn the heat to low.
Add the mussels to the pan and cover. Cook for 2-3 minutes or until the mussels begin to open.
Stir the scallops and continue to cook for 1-2 minutes. Add the shrimp and cook for an additional 1-2 minutes.
Stir in the crab. Cook for 2-3 minutes or until the scallops and shrimp are cooked through.
Season with salt and pepper. Keep warm while you make cheesy pita crackers.
Sprinkle each cracker with shredded cheddar and melt under a boiler for 1 minute.
Serve the Bouillabaisse with the cheesy pita crackers immediately.
Broth can be made up to 24 hours in advance. Bring the broth to a boil before adding and cooking the seafood. Best if served the same day.
This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.