French Fish Stew

🥘 Easy Bouillabaisse (French Fish Stew)

Ingredients (4 servings)

2 tbsp olive oil

1 medium onion, chopped

2 leeks, white and light green parts only, sliced

3 garlic cloves, minced

1 large tomato, chopped (or 1 cup canned diced tomatoes)

1 tsp fennel seeds (optional, but traditional)

1/4 tsp saffron threads (optional, for authentic flavor)

1/2 tsp smoked paprika

1 tsp salt, or to taste

4 cups fish stock (or chicken stock + 1 tsp fish sauce)

1 cup dry white wine

1 bay leaf

1 lb firm white fish (cod, halibut, snapper), cut into chunks

1/2 lb mussels or clams, cleaned

1/2 lb shrimp, peeled and deveined

Fresh parsley and lemon wedges for serving

Instructions

1. Sauté aromatics – In a large pot, heat olive oil over medium heat. Add onion, leeks, and garlic; cook 5 minutes until softened.

2. Add tomatoes & spices – Stir in chopped tomato, fennel seeds, saffron, paprika, and salt. Cook 2 minutes to release flavors.

3. Deglaze – Pour in white wine, scraping the bottom. Let it simmer 2 minutes.

4. Add broth – Stir in fish stock and bay leaf. Bring to a boil, then reduce heat and simmer 10 minutes.

5. Cook seafood – Add fish and mussels/clams; cover and cook 5 minutes. Add shrimp; cook 3 minutes until pink and mussels open. Discard any that don’t open.

6. Serve – Remove bay leaf, sprinkle with parsley, and serve hot with lemon wedges and crusty bread.

💡 Tips for success:

If you don’t have saffron, use a pinch of turmeric for color.

Use at least two kinds of seafood for best flavor.

For extra richness, stir in 1 tbsp butter at the end.