Bouillabaisse

This rich and flavorful seafood stew is packed with fresh fish, shrimp, mussels, and lobster, all simmered in a fragrant tomato-saffron broth. A touch of anchovy butter adds depth, while the tomato aioli gives a creamy, tangy finish. Serve with crispy baguette slices for a restaurant-quality meal at home!

Ingredients Needed:

Seafood:

• 4 tablespoons canola oil
• 6 sea scallops, patted dry
• Kosher salt and freshly ground black pepper
• Six 3-ounce halibut fillets

Anchovy Butter:

• 6 anchovies, drained and finely chopped
• 4 tablespoons unsalted butter, slightly softened
• Kosher salt and freshly ground black pepper
• 6 large red shrimp, such as Carabineros, shells, and heads on
• 18 mussels, scrubbed
• Three 8-ounce lobster tails were boiled in salted water for 5 minutes, drained, and halved lengthwise.

To serve:

• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons chopped fresh tarragon, plus more for garnish
• 1 teaspoon finely grated lemon zest
• Six 1/2-inch-thick slices baguette, lightly toasted
• Finely chopped fresh chives, for garnish

Shrimp Stock:

• 1/4 cup canola oil
• 5 cups raw shrimp shells, heads, and tails (about 2 pounds) rinsed well
• 1 medium yellow onion, peeled and coarsely chopped
• 1 small carrot, coarsely chopped
• 1 medium stalk celery, coarsely chopped
• 1 cup white wine
• 2 plum tomatoes, coarsely chopped
• 10 sprigs fresh flat-leaf parsley
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Tomato Aioli:

• 1/2 cup mayonnaise
• 2 anchovies, drained and finely chopped
• 2 tablespoons tomato powder
• 2 teaspoons tomato paste
• 1 green onion (green and pale green parts), thinly sliced
• Juice and finely grated zest of 1/2 lemon
• Juice and finely grated zest of 1/2 lemon 
• Kosher salt and freshly ground black pepper

Broth:

• 2 tablespoons canola oil
• 1 small head fennel, halved and thinly sliced
• 1 small onion, halved and thinly sliced
• 1/2 cup pastis, such as Pernod
• One 15-ounce can of plum tomatoes drained.
• Pinch of saffron
• Pinch of Calabrian chile flakes
• 1 head garlic, halved crosswise 

How To Make Bouillabaisse?

1. Make the shrimp stock: Heat canola oil in a large pot over high heat. Sauté shrimp shells, onion, carrot, and celery for 5 minutes. Add white wine and cook until reduced by half. Pour in water, then add tomatoes, parsley, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer for 40 minutes. Strain the stock through cheesecloth and set aside.
2. Prepare the tomato aioli: Mix mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, zest, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes.
3. Cook the broth: Heat canola oil in a large pan over high heat. Cook fennel and onion until softened. Pour in pastis and cook until reduced by half. Add tomatoes, saffron, chile flakes, and 2 cups of shrimp stock. Bring to a boil, then add garlic and cook for 10 minutes. Stir in 4 more cups of shrimp stock and simmer for 20 minutes. Strain and return the broth to the pan.
4. Make the anchovy butter: Mix anchovies and softened butter in a small bowl. Season with salt and pepper, then refrigerate until firm.
5. Cook the seafood: Heat 2 tbsp canola oil in a pan over high heat. Season scallops with salt and pepper, sear for 2 minutes on one side, then flip and cook for 30 seconds. Transfer to a baking sheet. Repeat with halibut, cooking on one side until golden, then flipping for 30 seconds. Remove to the baking sheet.
6. Sear the shrimp: Heat 1 tbsp canola oil in the pan. Season shrimp with salt and pepper, then sear for about 1½ minutes per side until shells turn golden. Deglaze the pan with 1 cup of shrimp-tomato broth and transfer the liquid back into the main broth.
7. Cook the mussels: Bring the shrimp-tomato broth to a boil. Add mussels, cover, and cook until they open (about 2 minutes). Discard any mussels that don’t open.
8. Finish the seafood: Add the seared scallops, halibut, shrimp, and lobster tails to the broth. Cover and cook for 2 minutes.
9. Serve the bouillabaisse: Stir anchovy butter into the broth until melted. Mix in parsley, tarragon, and lemon zest. Spread tomato aioli on toasted baguette slices and sprinkle with chives. Divide seafood and broth into bowls, topping each with a crouton. Garnish with extra parsley, tarragon, or chives. Enjoy!

Recipe Tips:

• Use fresh seafood for the best flavor: Fresh scallops, shrimp, and fish make a big difference in taste. If using frozen seafood, thaw it completely and pat it dry before cooking.
• Don’t skip making the shrimp stock: The homemade shrimp stock adds deep, rich flavor to the broth. Store-bought seafood stock won’t give the same fresh taste.
• Sear the seafood quickly: Scallops, fish, and shrimp should be seared on high heat for a short time. This gives them a golden crust while keeping the inside tender and juicy.
• Add mussels last and remove once they open: Overcooking mussels makes them chewy. As soon as they open, take them out of the broth to keep them tender.
• Let the flavors blend before serving: After adding the anchovy butter and herbs, let the broth sit for a few minutes. This helps the flavors mix and makes the dish taste even better.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover bouillabaisse cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 2 days.
• Reheat: Pour the bouillabaisse into a pot and heat over low to medium heat, stirring occasionally. Warm it gently until heated through, but do not let it boil.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 150mg
• Sodium: 860mg
• Potassium: 900mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 40g

Try More Bobby Flay Recipes:

• Bobby Flay Cioppino
• Bobby Flay Lobster Roll
• Bobby Flay Gumbo