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A bowl of Easy Bouillabaisse, a fragrant French seafood stew with vibrant colors and fresh ingredients.

Easy French Seafood Stew

An easy and cozy French seafood stew that captures the essence of bouillabaisse without extensive cooking. Perfect for weeknights and suitable for a variety of seafood combinations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 375
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 medium onion, diced
  • 1 bulb fennel, diced (optional) Substitute with celery if not available.
  • 3 cloves garlic, minced
Broth Base
  • 28 oz canned crushed tomatoes Can also use diced tomatoes.
  • 4 cups seafood stock or chicken broth Add clam juice if using chicken broth.
  • 1 pinch saffron or paprika Saffron is traditional; paprika can be used for a more budget-friendly option.
  • 1 cup white wine (optional) Can substitute with lemon juice at the end.
Seafood Mix
  • 1 lb firm white fish (like cod or halibut, cut into chunks)
  • 12 oz shrimp, peeled and deveined
  • 1 lb mussels or clams, cleaned
  • 8 oz scallops (optional) Only add if feeling fancy.

Method
 

Prepare the Broth
  1. In a large pot, heat some oil over medium heat and sauté the onion, fennel, and garlic until softened.
  2. Add the canned tomatoes, seafood stock or chicken broth, saffron or paprika, and white wine (if using). Stir well.
  3. Bring the mixture to a simmer and let it cook for about 15 minutes to develop the flavors.
Cook the Seafood
  1. Add the firm white fish to the broth and cook for 3-4 minutes.
  2. Then add the shrimp, mussels or clams, and scallops if using. Cook for an additional 5-7 minutes until the seafood is cooked through.
  3. Discard any mussels or clams that do not open.
Serve
  1. Taste and adjust seasoning with salt and pepper as needed. Serve the stew warm with crusty bread.

Notes

Feel free to adjust the seafood mix based on availability. This dish is forgiving and can be made with frozen seafood. Consider adding a splash of lemon juice at the end for brightness.