Mohamed Shili This delicious Julia Child Bouillabaisse is a creamy, hot seafood stew that’s perfect for a cozy dinner. With tender fish, shrimp, and mussels simmered in a fragrant broth, it’s quick to prepare and easily adaptable with your favorite seafood. The addition of saffron adds a special touch for an unforgettable meal!
Ingredients Needed
- ¾ cup olive oil
- 2 onions, thinly sliced
- 2 leeks, sliced
- 3 tomatoes, peeled, seeded, and chopped
- 4 cloves garlic, minced
- 1 sprig fennel leaf
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon orange zest
- ¾ pound mussels , cleaned and debearded
- 9 cups boiling water (about 2.1 liters)
- Salt and pepper to taste
- 5 pounds sea bass
- 1 pinch saffron threads
- ¾ pound fresh shrimp , peeled and deveined
How To Make Bouillabaisse Recipe
- Prepare the ingredients: Gather all your ingredients and have them ready to go.
- Sauté vegetables: Heat the olive oil in a large saucepan. Add the onions, leeks, chopped tomatoes, and minced garlic. Cook and stir over low heat for 3-5 minutes, until the vegetables have softened.
- Add herbs and shellfish: Stir in the fennel, thyme, bay leaf, and orange zest. Add the mussels and boiling water. Season with salt and pepper to taste. Bring to a boil over high heat for about 3 minutes to help the oil and water combine.
- Cook the fish: Add the sea bass to the pot and reduce the heat to medium. Continue cooking for about 12-15 minutes until the fish is opaque and tender, but still firm (it shouldn’t fall apart).
- Adjust seasoning: Taste the bouillabaisse and adjust the seasoning if needed. Stir in the saffron threads.
- Serve: Pour the bouillabaisse into a warmed tureen or soup bowls. Serve immediately and enjoy!
Recipe Tips
- Use fresh seafood: For the best flavor, try to use the freshest fish, shrimp, and mussels available. Fresh seafood will make your bouillabaisse taste amazing.
- Adjust the seasoning: Taste your broth before serving and adjust the seasoning with salt, pepper, or more orange zest to enhance the flavors.
- Don’t overcook the fish: Be sure not to cook the sea bass too long. It should be tender but still firm, so it doesn’t fall apart.
- Use a variety of shellfish: Feel free to mix and match your shellfish. Mussels, clams, and even scallops can be great additions to this dish.
- Serve with crusty bread: Bouillabaisse is perfect with a slice of warm, crusty bread to soak up the flavorful broth.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover bouillabaisse in an airtight container, and it will stay fresh for up to 2 days.
- Freeze: Store leftover bouillabaisse in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it on the stove.
- Reheating: Reheat leftover bouillabaisse on the stove over low heat for 10-15 minutes, stirring occasionally. Add water or broth if it’s too thick.
Nutrition Fact
Serving Size: 1 cup (approximately 227 grams)
- Calories: 241
- Total Fat: 8.88g
- Saturated Fat: 1.973g
- Monounsaturated Fat: 3.866g
- Polyunsaturated Fat: 1.53g
- Cholesterol: 91mg
- Sodium: 565mg
- Potassium: 738mg
- Total Carbohydrate: 4.63g
- Dietary Fiber: 0.7g
- Sugars: 1.36g
- Protein: 33.55g
- Calcium: 84mg
- Iron: 3.9mg
More Julia Child Recipes:
Julia Child Bouillabaisse Recipe
Description
This delicious Julia Child Bouillabaisse is a creamy, hot seafood stew that’s perfect for a cozy dinner. With tender fish, shrimp, and mussels simmered in a fragrant broth, it’s quick to prepare and easily adaptable with your favorite seafood. The addition of saffron adds a special touch for an unforgettable meal!
Ingredients
Instructions
- Prepare the ingredients: Gather all your ingredients and have them ready to go.
- Sauté vegetables: Heat the olive oil in a large saucepan. Add the onions, leeks, chopped tomatoes, and minced garlic. Cook and stir over low heat for 3-5 minutes, until the vegetables have softened.
- Add herbs and shellfish: Stir in the fennel, thyme, bay leaf, and orange zest. Add the mussels and boiling water. Season with salt and pepper to taste. Bring to a boil over high heat for about 3 minutes to help the oil and water combine.
- Cook the fish: Add the sea bass to the pot and reduce the heat to medium. Continue cooking for about 12-15 minutes until the fish is opaque and tender, but still firm (it shouldn’t fall apart).
- Serve: Pour the bouillabaisse into a warmed tureen or soup bowls. Serve immediately and enjoy!
Notes
- Use fresh seafood: For the best flavor, try to use the freshest fish, shrimp, and mussels available. Fresh seafood will make your bouillabaisse taste amazing.
- Adjust the seasoning: Taste your broth before serving and adjust the seasoning with salt, pepper, or more orange zest to enhance the flavors.
- Don’t overcook the fish: Be sure not to cook the sea bass too long. It should be tender but still firm, so it doesn’t fall apart.
- Use a variety of shellfish: Feel free to mix and match your shellfish. Mussels, clams, and even scallops can be great additions to this dish.
- Serve with crusty bread: Bouillabaisse is perfect with a slice of warm, crusty bread to soak up the flavorful broth.
Julia Child Bouillabaisse Recipe
