Festive Bouillabaisse Recipe

Name: Festive Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Generous pinch of saffron threads; 1/4 cup extra virgin olive oil, plus more for serving; 1 leek, cleaned, trimmed, and chopped; 2 stalks celery, chopped; 1 medium onion, chopped; 1/2 cup chopped fennel; 2 cloves garlic, minced; 1 bay leaf; 4 sprigs fresh thyme; 3 cups canned crushed tomatoes; 1/2 cups clam juice; About 1 1/2 cups dry white wine; 1/2 teaspoon fennel seeds, crushed; Salt and freshly ground black pepper; 18 mussels, scrubbed; 12 large shrimp, shelled and deveined; 1 1/2 pounds black sea bass, red snapper, or flounder fillets, cut into 12 pieces; Crushed red chile flakes, optional

Servings: persons

Generous pinch of saffron threads
1/4 cup extra virgin olive oil, plus more for serving
1 leek, cleaned, trimmed, and chopped
2 stalks celery, chopped
1 medium onion, chopped
1/2 cup chopped fennel
2 cloves garlic, minced
1 bay leaf
4 sprigs fresh thyme
3 cups canned crushed tomatoes
1/2 cups clam juice
About 1 1/2 cups dry white wine
1/2 teaspoon fennel seeds, crushed
Salt and freshly ground black pepper
18 mussels, scrubbed
12 large shrimp, shelled and deveined
1 1/2 pounds black sea bass, red snapper, or flounder fillets, cut into 12 pieces
Crushed red chile flakes, optional

1
Place the saffron in a small bowl, add 1/2 cup boiling water, and set aside.
2
In a large pot, heat the oil over medium heat.
3
Add the leek, celery, onion, fennel, and garlic.
4
Cover and cook for about 5 minutes to wilt the vegetables.
5
Add the bay leaf, thyme, tomatoes, clam juice, wine, and fennel seeds.
6
Bring to a simmer and cook, covered, for about 5 minutes.
7
Add the saffron and its soaking liquid and simmer, uncovered, for about 15 minutes more.
8
Remove the bay leaf.
9
Bring back to a steady simmer and add more wine if needed.
10
Season to taste with the salt and pepper.
11
Add the mussels, cook for 5 minutes, then add the shrimp.
12
Cook another 5 minutes, then add the fish.
13
Reduce the heat to very low and simmer until the mussels have opened and the shrimp and fish have cooked through.
14
Remove any mussels that havent opened.
15
Check the seasoning, adding some red chile flakes if desired and an extra drizzle of oil.
16
Serve with croutons or crusty bread.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Generous pinch of saffron threads, 1/4 cup extra virgin olive oil, plus more for serving, 1 leek, cleaned, trimmed, and chopped, 2 stalks celery, chopped, and more.

Yes, Festive Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Festive Bouillabaisse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions