Bouillabaisse (French Seafood Stew)


by: Just One Cookbook

I love the taste of warm tomato based broth infused with saffron. Mix in really fresh good seafood, serve with a glass of white wine and some bread and that would be the perfect dinner for me.


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serves: 4-6

1/2 cup dry sherry

1/2 tsp saffron

6 cloves garlic minced

1 large onion, diced

1 shallots, minced

1 cup fennel bulb, thinly sliced

1 stalk celery minced

1 carrot, diced

1 lb white fish (we used Alaskan true cod, feel free to substitute with halibut or ocean trout), cut into bite sizes

2.5 lb seafood mix (your choice of shrimp, lobsters, scallops, crab meat, mussels, squid, etc)

1 jar fresh oyster

1/4 cup olive oil


1 1/2 tbsp tomato paste

2 tsp salt

1 tsp basil or 1 fresh basil leaf, minced

2 tbsp fresh parsley

Freshly ground black pepper

28 oz diced tomatoes with juice

2 cups clam juice

Chopped parsley and Red pepper flakes for garnish (optional)

Nutrition Facts
Bouillabaisse (French Seafood Stew)

Servings Per Recipe: 4

Amount per Serving

Calories: 790

  • Total Fat: 26.7 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 97.5 mg
  • Sodium: 5989.4 mg
  • Total Carbs: 47.7 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 31.5 g
  • Protein: 90.4 g

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1.  In a small bowl, combine saffron and sherry and set aside.

2.  Cut vegetables and fish into bite size pieces.

3.  Prepare and clean seafood as necessary. Some of the Costcos sell a great frozen seafood medley pack and we used it today. It saves quite a bit time not having to clean and cut the seafood.

4.  In a large pot (I use a big Le Creuset pot), heat oil on medium heat. Add all the vegetables and sauté on slow heat until lightly golden brown (20 min).

5.  Add Seasonings and mix well.

6.  Add all the liquids: tomatoes with juice, clam juice, the juice from jar of oyster, and the saffron infused sherry. Bring it to just a boil and lower heat and simmer 15 minutes.

7.  Add all the seafood and simmer for 15 minutes. When the soup starts to boil, skim off the scum and fat from the soup. This is a key point to have a good clear soup with refined taste.

8.  Top with garnishes and serve immediately with bread.

Cooks' note:
The key to great bouillabaisse is to use fresh seafood. Don't overcook the seafood or else the flavor will disappear.

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