This delicious Bouillabaisse comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! Switch up the seafood or veggies to suit your taste, or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends that are hanging around your kitchen. Trust me, this comforting dish is going to become your go-to recipe!
Ingredients
Here’s what you’ll need for this amazing Bouillabaisse:
2 tablespoons olive oil : Olive oil is going to give you the best flavor and a nice, rich texture for this dish. I prefer extra virgin olive oil for its robust taste, but you can use regular olive oil if you’d like.
1 onion, chopped : Onions are essential for building flavor. I love how they soften and get sweeter as they cook. If you have shallots or even green onions, those will work well, too!
2 leeks, sliced : Leeks add a subtle, sweet onion flavor and a beautiful texture. If you can’t find leeks, you could use more onions or even some diced celery as a substitute.
2 cloves garlic, minced : Garlic is a must-have in this dish. I usually go for 2 cloves, but if you’re like me and a little obsessed with garlic, feel free to add more. Garlic powder can be used in a pinch, too.
1 tomato, chopped : Tomatoes add acidity and balance out the rich flavors. If you have canned tomatoes, they’ll work just fine!
4 cups fish stock : A good fish stock enhances the seafood flavors beautifully. You can use homemade or store-bought. If you don’t have fish stock, chicken broth can work as a substitute, but then it won’t be quite the same.
1/2 teaspoon saffron : Saffron adds a unique flavor and a gorgeous golden hue. It’s a little pricey, but totally worth it! You could skip it if you’re in a pinch or swap in some turmeric for color.
1 teaspoon fennel seeds : Fennel seeds provide a warm, slightly sweet taste that complements the seafood perfectly. If you don’t have these, dill or even thyme could be a nice substitute.
Salt and pepper to taste : A couple of pinches should do! Always adjust to your preference.
1 pound white fish (such as cod or haddock), cut into pieces : A firm white fish holds up beautifully in this dish. You can substitute with any fish you prefer; just ensure it’s a mild flavor.
1/2 pound mussels, scrubbed : Mussels bring a briny richness that’s just divine! If you’re not a fan, shrimp or clams could also work beautifully.
1/2 pound shrimp, peeled and deveined : Shrimp adds sweetness and texture! If you have frozen shrimp, don’t worry, they are just as good, just thaw them before cooking.
Fresh parsley, chopped for garnish : Parsley adds a bright finish! You can absolutely skip it if you don’t have any on hand, but it really makes the dish pop.
Lemon wedges for serving : Nothing brightens up seafood like a squeeze of lemon! You could use lime if that’s what you have.
Let’s Get Cooking!
How to Make Bouillabaisse
Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, sautéing until the veggies are softened and the garlic is fragrant (about 3-4 minutes). You’ll know it’s ready when the smell just hooks you in!
Stir in the chopped tomato, fish stock, saffron, and fennel seeds. Give it a nice stir, then add a couple pinches of salt and pepper. Bring to a simmer, then reduce the heat to maintain a steady simmer for about 10 minutes, letting those flavors mingle.
Next, toss in the white fish and cook for about 5 minutes, until the fish is opaque and just cooked through.
After 5 minutes, add the mussels and shrimp. Cook until the mussels open and the shrimp are pink, which takes another 3-4 minutes. It’s a beautiful sight, the colors are just so vibrant!
Serve hot, garnished with freshly chopped parsley and lemon wedges on the side. The lemon will squeeze all the flavor up!
Why I Love This Bouillabaisse
Honestly, this Bouillabaisse is my go-to recipe when I want something special but don’t have a ton of time. I’m a real sucker for comfort food, and this dish always delivers with tons of flavor! The best part is that you can swap in whatever seafood you have or even use frozen options, it’s incredibly forgiving. My kids are always asking for seconds when I whip this up, and it’s such a joy to watch them enjoy a meal that I made with love.
If you loved this Bouillabaisse, be sure to check out my Louisiana Seafood Gumbo, my Cioppino Seafood Stew, or my Creamy Chicken Cordon Bleu Soup!
Why This Recipe Works
Quick & Easy
This Bouillabaisse comes together in under 30 minutes, perfect for busy weeknights when you want to whip up something special without spending all evening in the kitchen.
One Pot Magic
Everything comes together all in one pot, which means minimal cleanup required! That’s a huge win in my book, especially after a long day.
Customizable
Whether you want to use leftover shrimp from last night’s dinner or some fish you found in the back of the freezer, this recipe is completely customizable. Use whatever you have on hand!
Comfort Food
Loaded with tons of flavor, this dish makes you feel warm and cozy inside. It’s the kind of meal that fills your belly and your soul!
Balanced Meal
With the veggies, seafood, and a touch of tomato goodness, this Bouillabaisse checks all the boxes for a nutritious meal. It’s light yet satisfying!
Serving and Storage Tips
How to Serve This Bouillabaisse
Pair your Bouillabaisse with some crusty French bread or a light salad for a well-rounded dinner. It’s also great with a side of pasta for those who want a bit heartier.
Storage
This dish keeps well in the refrigerator for about 2-3 days. Make sure to place it in an airtight container to keep it fresh!
Reheating Instructions
To reheat, simply warm it up on the stovetop over low heat, stirring occasionally until it’s heated through. You might want to add a splash of water or stock to loosen it up.
Freezer Friendly
Yes! You can freeze it, but you may want to freeze the broth separately from the fish and seafood as they may become rubbery after freezing. Just reheat slowly on the stove when you’re ready to enjoy again!
Thinking back to the last time I made this dish, I remember texting my sister about it, she immediately requested the recipe, and now it’s a staple in her home, too! Bouillabaisse is not just a meal; it’s an experience that creates warm memories around the dinner table.
So, gather your family, get cooking, and enjoy this cozy, quick weeknight wonder that’s sure to impress!
This recipe is sure to become a staple in your kitchen, just like it has in mine. Enjoy your cooking journey! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Bouillabaisse
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, sautéing until softened, about 3-4 minutes.
- Stir in the chopped tomato, fish stock, saffron, and fennel seeds. Add salt and pepper, bring to a simmer, and maintain for about 10 minutes.
- Add the white fish and cook for about 5 minutes, until opaque.
- After 5 minutes, add the mussels and shrimp. Cook until mussels open and shrimp are pink, about 3-4 minutes.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.