Quick and Easy Bouillabaisse recipe


Bouillabaisse, one of my favorite fish stews, can be time consuming and labor intensive if you start from scratch by making the fish stock. But it doesn’t have to be, with my quick and easy Bouillabaisse recipe!

Sometimes you just want to have this delicious meal done quickly, without too much fuss. But no one wants to lose the savory flavors and aromas associated with Bouillabaisse. My recipe is quick, easy, and just as delicious as ever.


Quick and Easy Bouillabaisse



2 tablespoons olive oil

1 shallot, chopped

1 fennel bulb, sliced thin

2  leeks, white only, sliced thin

4 cloves garlic, chopped

1/4 teaspoon black pepper

2 teaspoons sea salt

1/4 teaspoon crushed red pepper

1 bottle (8 oz) clam juice (I use Snow)

1 can (14.5 oz) petite diced tomatoes, no salt added (I use Hunt’s)

1/2 cup white wine

1 bay leaf

1/4 teaspoon crumbled saffron

1/4 teaspoon black pepper

1 teaspoon herbs de Provence

1 pound mussels, scrubbed and debearded

1/2 pound large shrimp, cleaned

1/2 pound firm white fish, such as cod or halibut

1/4 pound calamari rings

1/4 pound scallops


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Heat olive oil in a medium sized stock pot.

Add shallots, fennel, and leeks, cooking for five minutes until soft.

Add garlic, pepper, sea salt, and crushed red pepper, cooking for a minute to release the flavors.

Add clam juice, tomatoes, wine, bay leaf, and saffron. Simmer for 20 minutes to allow flavors to combine.

Add mussels and continue cooking for 5 minutes.

Add shrimp, cooking for 2-3 minutes before adding white fish and calamari rings. Simmer for an additional 5 minutes.

Gently stir stew.  Finish by adding scallops, stirring to coat them, then simmering for 5 minutes.

Serve in individual bowls with toasted french bread.






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