This Easy Seafood Bouillabaisse recipe is a classic French dish that’s perfect for the holidays! Quick and simple to make ahead, this flavorful seafood stew features whatever seasonal fish is available at the market. Impress your guests with a totally jaw-dropping meal that can easily be prepared ahead of time!
Course: Appetizer, Dinner, lunch, Soup
Keyword: bouillabaisse, seafood, soup, stew
Juice and zest of one orange
2tablespoonsO Organics Olive Oil
1large sweet oniondiced
32ouncesO Organic Vegetable Broth
1 28ouncecan O Organic Crushed Tomatoes
3-4sprigs fresh thyme
2poundsfresh musselscleaned and debearded (discard any open or broken mussels)
16ouncesOpen Nature Scallops
8ouncesjumbo lump crab meat
Kosher salt and fresh ground pepperto taste
12-16O Organic pita chips
1cupO 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.
To make the crackers: Sprinkle each pita 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.