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Bouillabaisse my way for #MediterraneanMonday. This is a fish soup that comes from the southern region of France, more specifically Marseille and it was usually made by fishermen. I know this isn’t 100% traditional, because I did add my Nadia twist to it, but it is equally as delicious as the OG one. If you are a fan of fish soups, check out my Cioppino recipe!
Why You’ll Love Bouillabaisse
This soup is extremely flavorful!! The saffron adds the best and super rich taste. It is delicious, hearty, and versatile. You can use any seafood you want. So you can play around with your favorite seafoods and add your twist.
How To Prepare Bouillabaisse
🍤 First, preheat a pan with a bit of olive oil. Add in shrimp and lobster shells. Add pepper. Deglaze with white wine. Add in the veggies, salt, clam juice, water and simmer. Then, cook covered for 30-45 minutes and then strain.
🧅 Secondly, preheat a pan on medium for 2 minutes, then add in olive oil and your onion, leek and shallots. Sauté for 3 minutes.
🧄 Then, add in leeks, orange zest, garlic, tomato paste, tomatoes saffron, harissa and miso. Then, sauté for 3 minutes.
🐟 Add in seafood stock and cubed fish. Then, simmer, lower heat and cook covered for 30 minutes.
🦑 Place a strainer and poach the squid for 2 minutes and then the lobster for 1.5 minutes.
🦐 Sear your halibut, scallops and shrimp until nice and golden. Then, deglaze that pan with broth and add back to pan.
🌿 Then, add in mussels to boiling sauce with tarragon, thyme and parsley.
🦞 Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.
Substitutions and Variations
- If you aren’t a fan of some of the seafood in this recipe, you can substitute for your favorite.
- Herbs are very easy to swap out for whichever you have on hand or your favorite ones.
Chef Nadia’s Tip
Serve this with toasted bread, it makes it even more delicious!
Similar Recipes
Common Questions
Yes you most definitely can! If you aren’t a fan of some of the seafood in this recipe, you can swap any for your favorite ones.
I use Mellow White Miso by Cold Mountain.
Bouillabaisse
Ingredients
- 1 onion, minced
- 2 shallots, minced
- 1 leek, minced
- ½ cup olive oil
- 2 tbsp tomato paste
- ½ tbsp harissa seasoning
- 1 orange zest
- 2 tbsp miso paste
- 8 tomatoes, on the vine, cubed
- 4 cloves garlic, thinly sliced
- ½ tsp saffron
- 1 tbsp tarragon, fresh
- 1 fennel bulb, shaved
- 1 cup white wine
- 4 oz rockfish, cubed
- 8 squid tubes, sliced into rings
- 12 oz halibut, remove skin, or get skinless
- 2 lobster tails, shell removed, and each tail halved
- 1 lb black mussels, washed and beard removed
- 8 scallops
- 1 lb pink shrimp
- Chives, to taste
- Parsley, to taste
- 2 tsp thyme, fresh
Seafood Stock
- Shrimp shells
- ¾ cup clam juice
- 2 tbsp black peppercorns
- Lobster shells
- ½ cup white wine
- Leek greens, to taste
- Fennel Stalks, to taste
- 2 celery ribs
- 2 bay leaves
- Salt and pepper, to taste
- 12 cups water
Instructions
- First, preheat a pan with a bit of olive oil. Add in shrimp and lobster shells. Add pepper. Deglaze with white wine. Add in the veggies, salt, clam juice, water and simmer. Then, cook covered for 30-45 minutes and then strain.
- Secondly, preheat a pan on medium for 2 minutes, then add in olive oil and your onion, leek and shallots. Sauté for 3 minutes.
- Then, add in leeks, orange zest, garlic, tomato paste, tomatoes saffron, harissa and miso. Then, sauté for 3 minutes.
- Add in seafood stock and cubed fish. Then, simmer, lower heat and cook covered for 30 minutes.
- Place a strainer and poach the squid for 2 minutes and then the lobster for 1.5 minutes.
- Sear your halibut, scallops and shrimp until nice and golden. Then, deglaze that pan with broth and add back to pan.
- Then, add in mussels to boiling sauce with tarragon, thyme and parsley.
- Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
