Description
Bouillabaisse with Mussels and Shrimp is a classic French seafood stew that combines a rich fish broth with tender mussels, succulent shrimp, and an aromatic blend of herbs and saffron. This elegant yet simple dish captures the essence of coastal cuisine, delivering layers of savory, briny, and fresh flavors. Perfect for cozy dinners or special occasions, it is both nourishing and impressive to serve.
Ingredients
Scale
Seafood
- 2 pounds fresh mussels, cleaned and debearded
- 1 pound large shrimp, peeled and deveined
Broth Base
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 fennel bulb, finely chopped
- 3 large fresh tomatoes, chopped
- 1 pinch saffron threads
- Zest of 1 orange
- 1 cup dry white wine
- 4 cups fish stock or broth
Herbs and Seasonings
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
To Serve
- Crusty French bread or gluten-free bread, for soaking
Instructions
- Prep Your Ingredients: Start by cleaning the mussels thoroughly, discarding any that remain open after a gentle tap. Peel and devein the shrimp, and finely chop your onions, garlic, and fennel bulb to create an aromatic base.
- Build the Broth: Heat extra-virgin olive oil in a large pot and sauté the onions, garlic, and fennel until softened and fragrant. Add fresh tomatoes, saffron threads, and orange zest to infuse natural sweetness and subtle exotic flavor. Pour in the white wine and simmer to reduce slightly.
- Add the Fish Stock and Herbs: Pour in the fish stock along with thyme sprigs and bay leaves. Let the broth simmer gently to marry all the flavors, forming the hearty foundation of the stew.
- Cook the Seafood: Add the mussels first, cover the pot, and cook until they just begin to open. Then stir in the shrimp and cook until they turn pink and curl, ensuring the seafood remains tender and juicy.
- Final Seasoning and Serve: Remove herb sprigs, taste the stew, and adjust seasoning with salt and pepper as needed. Ladle the stew into bowls, garnish with fresh parsley, and serve immediately with crusty French bread to soak up the luscious broth.
Notes
- Check Mussel Freshness: Discard any mussels with broken shells or those that don’t close when tapped for safety and best taste.
- Don’t Overcook Seafood: Remove the pot from heat as soon as the shrimp turn pink to avoid rubbery texture.
- Use Quality Saffron: A little goes a long way in adding authentic color and flavor.
- Simmer Gently: Avoid boiling the broth aggressively as it can cloud the flavors and toughen the seafood.
- Serve Immediately: Bouillabaisse tastes best fresh, so enjoy it right away with warm, fresh bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 375 ml)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
Keywords: Bouillabaisse, mussels, shrimp, French seafood stew, saffron, fish broth, coastal cuisine, gluten-free seafood stew
