Bouillabaisse with Saffron (French Fish Stew)

French Seafood Stew (Bouillabaisse) made with saffron

Despite its fancy name, Bouillabaisse is one of the least intimidating ways to make seafood for a crowd. You can use any combination of white fish you like, but mussels and shellfish are always traditionally part of the mix. What makes this easy French fish stew so famous is its flavorful broth made with a good quality stock, fresh herbs and saffron – perfect for sopping up with crusty bread slathered with Matiz All i Oli!

Bouillabaisse (French Fish Stew)
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Servings Prep Time
4-6 10
Cook Time Passive Time
30 15
Servings Prep Time
4-6 10
Cook Time Passive Time
30 15
Bouillabaisse (French Fish Stew)
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4-6 10
Cook Time Passive Time
30 15
Servings Prep Time
4-6 10
Cook Time Passive Time
30 15
Ingredients
  • 4 pinches Azafran Oro Saffron
  • 1 cup white wine warmed
  • 6 tablespoons Spanish olive oil
  • 2 cloves garlic crushed
  • 2 onions sliced
  • 3 tablespoons fresh basil, chopped may sub dried
  • 2 teaspoons dried or fresh thyme
  • 1 bay leaf
  • 2 large carrots sliced
  • 1 container Aneto Broth seafood or vegetable
  • 1 pound mussels
  • 1 pound sole chopped in 1" pieces
  • 1 pound snapper chopped in 1" pieces
  • 12 slices toasted bread
  • Matiz All i Oli for serving
  • Matiz Sea Salt to taste
  • freshly ground black pepper to taste
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Instructions
  1. Place saffron in warm wine; set aside. In a large pot, heat olive oil to medium high heat then add garlic, onion, basil, thyme, bay leaf and carrot. Sauté for 20 minutes, stirring frequently.
  2. Add wine and saffron and enough broth to cover; bring to boil.
  3. Add fish and mussels. Reduce heat and simmer for 10 minutes. Salt and pepper to taste and serve with toasted bread and Matiz All i Oli.
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