Fish and shellfish are cooked with earthy root vegetables in this Jamie Oliver Seafood Bouillabaisse Recipe for a French stew with a taste profile of its own. French bouillabaisse’s signature flavors—fennel, saffron, and orange zest—set it distinct from other fish soups. Do not omit these crucial components!
A hearty stew or savory soup is the first thing that springs to mind if I need a large meal for a dinner party or family gathering and am looking for something a bit more refined. A hearty bowl of sausage and lentil soup or a bowl of irish beef stew is a comforting thought during the colder months.
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What Is Bouillabaisse?
Bouillabaisse is a type of French seafood stew that originated in the city of Marseille in the Provençal area of France. It is similar to the Italian cioppino.
Traditional bouillabaisse used bony rockfish that could be caught in abundance off the coast of Marseille. The fishmongers knew these fish wouldn’t fetch a high price at the market, but they couldn’t bear to see them go to waste.
Jamie Oliver Seafood Bouillabaisse Ingredients
- Seafood. In a dish like a bouillabaisse, seafood is the main attraction, therefore it’s crucial to utilize freshly caught fish and shellfish. The variety and type of seafood you use are quite open, so choose whatever is available and in season.
- Saffron. Without saffron, bouillabaisse would taste bland. The soup’s foundation gets a distinct hue and flavor from these little red and gold threads. The saffron’s full taste can only be unlocked by crushing it between your fingers before it’s added.
- Fennel. Anise-flavored fennel is also crucial to the bouillabaisse’s overall taste. For the most vibrant flavor, I find that chopping a whole fennel bulb is the best option. Fennel fronds (the darker green grassy portion that I adore using in blood orange fennel salad with shrimp or fennel zucchini soup), a teaspoon of fennel seeds, or an anise-flavored liquor like Pastis are also acceptable substitutes.
- Orange Zest. The orange flavor won’t necessarily come through in the bouillabaisse, but the dish would be lacking without the brightness that a strip of orange zest brings. A thin slice of citrus zest can be removed with a vegetable peeler (at least a couple of inches long). Only the orange flesh should be eaten; the white pith is bitter.
- Seafood Stock. For the best bouillabaisse, make your own seafood stock. You can make your bouillabaisse much more approachable by leaving out the fish bones and crab shells and instead using a high-quality seafood stock instead. However, canned clam juice or even a pre-packaged seafood stock can be substituted with success.
How To Make Jamie Oliver Seafood Bouillabaisse?
- Scrub the clams and mussels well with a strong brush. Remove any sand from the shells to prevent it from entering the soup, and remove the “beard.” Unsealed shells that do not close when touched should be discarded.
- Additionally, you must brush and immerse your clams in salt water for 20 minutes to remove the sand.
- Using a sharp knife, cut the fish into bite-sized chunks.
- Dice the onion and carrot into 1/4-inch cubes, slice 1 cup of fennel bulb thinly, and chop 2 shallots and 6 garlic cloves.
- Chop your parsley and orange zest.
- Add olive oil to a big, heavy saucepan heated over medium-low heat.
- Once the oil is shimmering, sauté the onions, shallot, carrot, fennel, and garlic until they are softly brown and tender.
- Add seafood stock, diced tomatoes with liquid, wine (optional), orange zest strip, thyme, parsley, tomato paste, salt, crushed saffron threads, and a few cranks of the pepper mill.
- Bring the liquid for bouillabaisse to a boil.
- Reduce the heat to a simmer and cook for fifteen minutes.
- Add seafood and stir to mix, adding squid last if using. Cook for a further 10 minutes, or until the clams and mussels have opened their shells.
- Remove the thyme stems and orange zest, then season to taste with extra salt and pepper.
- To serve, ladle the soup into bowls and garnish it with extra fresh herbs.
- Serve the stew with crusty bread to sop up the delicious liquid and a crisp French salad.
What To Serve With Seafood Bouillabaisse?
- Arugula Salad
- Chicken Nuggets And French Fries
- Cauliflower Rice
- Bonefish Mussels
- Grilled Kielbasa
- Pasta Pomodoro
- Crispy Onion Rings
- Buffalo Wild Wings Street Tacos
- Oven Roasted Carrots With Thyme
- Crispy Almond Chicken
- Dinner Rolls
How To Store Seafood Bouillabaisse?
If you keep any leftover Seafood Bouillabaisse in the refrigerator in an airtight container, you may be able to extend the shelf life of any leftovers to between three and four days.
Reheat the Seafood Bouillabaisse very slowly and carefully in a pan set over low heat until it reaches the desired temperature.
- Customizing bouillabaisse soup to your tastes is one of my favorite techniques. You can use whatever seafood and fish are on offer, looks good at the fish counter, or suits your visitors’ preferences. For optimal texture and flavor, use fresh, firm, non-oily white fish.
- Leave shrimp, crab, and lobsters in their shells to add flavor to the soup. Make sure to have extra dishes or plates for shells.
- To save time, you may buy fish stock or clam juice at the shop. In a pinch, you may substitute veggie broth, but add lots of seafood shells for flavor.
- When boiling the stew, ensure sure all shellfish have opened; discard those that haven’t. Not edible.
- Before serving, reheat the meal gradually over low heat. Bouillabaisse’s leftovers are delicious!
- If you want French restaurant-style bouillabaisse, drain your soup before adding the seafood. We prefer the heartier original version.
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Jamie Oliver Seafood Bouillabaisse Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 537
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.4g7%
- Cholesterol 195mg65%
- Sodium 3191mg133%
- Potassium 2114mg61%
- Total Carbohydrate 25g9%
- Dietary Fiber 1.4g6%
- Sugars 2g
- Protein 79g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.