Easy Traditional Bouillabaisse Recipe // Video

This Easy Seafood 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.

Quick and easy, Traditional Bouillabaisse Recipe is ready in minutes and perfect for holidays or entertaining a crowd! | TheSuburbanSoapbox.com

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. At all.

Easy Traditional Bouillabaisse | TheSuburbanSoapbox.com

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 Seafood 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.

Easy Traditional Bouillabaisse | TheSuburbanSoapbox.com

What is Bouillabaisse?

Originating from the port of Marseille, Bouillabaisse is a Provencal fish stew that’s made from whatever seafood is currently available. Similar to Cioppino, Bouillabaisse contains saffron which Cioppino does not.

Bouillabaisse also has a white fish stock base whereas Cioppino is a very tomato based stock.

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.

Easy Traditional Bouillabaisse | TheSuburbanSoapbox.com

What is Bouillabaisse made of?

An traditional bouillabaisse recipe is made of two things, a rich soup base made of fish stock, vegetables and saffron….and lean fish or shellfish. I like to make my Seafood Bouillabaisse with scallops, shrimp, mussels and crab but you can add whatever fish or shellfish you prefer to make it a dish your whole family will love. 

To get maximum flavor our to my bouillabaisse recipe, I like to make the stock ahead of time and let it simmer for awhile to give the flavors a chance to develop. Then, I add my seafood to the pot right before serving since it takes just minutes to cook.

Easy Traditional Bouillabaisse | TheSuburbanSoapbox.com

How to Make Bouillabaisse

This easy seafood stew comes together quickly and easily. You can make the stock in advance and cook the seafood right before serving for easy entertaining.

Here’s how to make it:

  1. Place the orange juice in a bowl with the saffron threads and set aside.
  2. 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.
  3. 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.
  4. Stir in the tomato paste and cook until a deep Burgundy color, approximately 2-3 minutes. 
  5. 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.
  6. Stir the clam juice, vegetable broth, tomatoes, orange juice and thyme into the wine mixture. Bring to a boil. Turn the heat to low.
  7. Add the mussels to the pan and cover. Cook for 2-3 minutes or until the mussels begin to open. 
  8. Stir the scallops and continue to cook for 1-2 minutes. Add the shrimp and cook for an additional 1-2 minutes.
  9. Stir in the crab. Cook for 2-3 minutes or until the scallops and shrimp are cooked through.
  10. Season with salt and pepper.
  11. Serve the Bouillabaisse immediately.

Easy Traditional Bouillabaisse | TheSuburbanSoapbox.com

This 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.

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Easy Traditional Bouillabaisse Recipe

Course: Appetizer, Dinner, lunch, Soup
Cuisine: French
Keyword: bouillabaisse
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 378 kcal
Author: Kellie

A French classic, this Bouillabaisse recipe is so easy to make and you can add your favorite seafood with ease.

Print

Ingredients

  • 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

Instructions

  1. Place the orange juice in a bowl with the saffron threads and set aside.
  2. 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.
  3. 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.
  4. Stir in the tomato paste and cook until a deep Burgundy color, approximately 2-3 minutes. 
  5. 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.
  6. Stir the clam juice, vegetable broth, tomatoes, orange juice and thyme into the wine mixture. Bring to a boil. Turn the heat to low.
  7. Add the mussels to the pan and cover. Cook for 2-3 minutes or until the mussels begin to open. 
  8. Stir the scallops and continue to cook for 1-2 minutes. Add the shrimp and cook for an additional 1-2 minutes.
  9. Stir in the crab. Cook for 2-3 minutes or until the scallops and shrimp are cooked through.
  10. Season with salt and pepper. Keep warm while you make cheesy pita crackers.
  11. Sprinkle each cracker with shredded cheddar and melt under a boiler for 1 minute.
  12. Serve the Bouillabaisse with the cheesy pita crackers immediately.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Easy Traditional Bouillabaisse Recipe
Amount Per Serving
Calories 378 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 58mg19%
Sodium 1211mg53%
Potassium 0mg0%
Carbohydrates 47g16%
Fiber 7g29%
Sugar 8g9%
Protein 28g56%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

3 comments on “Easy Traditional Bouillabaisse Recipe // Video”

  1. THS looks amazing. Must give it a try. Happy Holiday’s

  2. thanks for providing the video along..it would be easy to make now..cheers

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