Weeknight Bouillabaisse

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By G. Daniela Galarza

This saltation of bouillabaisse, the vermilion-hued French seafood stew, is simplified and flexible truthful you tin get it connected the array faster. There are galore ways to marque it, but the residents of Marseille mostly hold that it should incorporate respective types of food cooked successful a broth with onions, garlic, fennel, tomatoes and saffron. Many bouillabaisse recipes telephone for a heavy seafood banal and rouille, a condiment akin to a spiced aioli that is served connected the side, some of which marque the look labor-intensive. This mentation skips some of those components.

A premix of antithetic seafood is ideal, but adjacent conscionable 1 benignant of the freshest, section food you tin find is fine. In France, bouillabaisse volition astir ever beryllium served with slices of well-toasted breadstuff (croûtons successful French), for soaking up the flavorful broth. At home, you tin service it with oregon without bread, toasted oregon not.

From unit writer G. Daniela Galarza.

Ingredients

measuring cup

Servings: 4-6 (makes 10 cups)

8 ounces shellfish, specified arsenic mussels (debearded, if needed) oregon tiny clams, specified arsenic littlenecks (optional; spot Substitutions)
3 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, achromatic and airy greenish parts lone (8 ounces total), trimmed, cleaned and thinly sliced
1 mean yellowish bulb (8 ounces), halved and thinly sliced
1 tiny fennel bulb (4 ounces), thinly sliced, a fewer fronds saved for serving (optional)
6 ail cloves, minced
1 spoon good salt, positive much arsenic needed
1 1/2 cups adust achromatic wine, specified arsenic sauvignon blanc oregon pinot grigio
1 lb yellowish potatoes, peeled if desired, and chopped into 1/2-inch pieces (optional)
4 cups h2o oregon seafood stock, positive much arsenic needed
4 to 5 ripe plum tomatoes (1 lb total), coarsely grated
Pinch saffron threads
1 lb fish, specified arsenic rockfish, halibut, hake, tilapia oregon salmon, deboned and skinned, if desired, and chopped into 1 1/2-inch pieces
Freshly crushed achromatic pepper
5 tablespoons finely chopped caller flat-leaf parsley, divided
Four to 8 (3/4-inch-thick) slices baguette, French state loaf oregon sourdough, toasted

Nutritional Facts

Per serving (1 2/3 cups), based connected 6

Calories
440
Fat
18 g
Saturated Fat
5 g
Carbohydrates
33 g
Sodium
570 mg
Cholesterol
68 mg
Protein
25 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer G. Daniela Galarza.

Tested by Olga Massov.

Published May 28, 2025

Updated March 18, 2026