Bouillabaisse Recipe

Prepare saffron

Place saffron threads in a small bowl with 1 tablespoon warm water to bloom for 5–10 minutes while you prepare other ingredients.

Sauté aromatics

In a large heavy pot or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add diced onion and sliced fennel and cook, stirring occasionally, until softened and translucent, about 7–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Add chopped tomatoes and tomato paste to the pot. Stir and cook 3–4 minutes to deepen the tomato flavor. Add smoked paprika and red pepper flakes (if using) and stir to combine.

Deglaze

Pour in the white wine to deglaze the pan, scraping any brown bits from the bottom. Allow wine to reduce by about half, 3–4 minutes.

Simmer broth

Add fish stock, water, bloomed saffron (including the soaking liquid), bay leaf, thyme sprigs, and the strip of orange peel. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Season with 1 tsp kosher salt and 1/4 tsp black pepper. Let simmer, uncovered, 20 minutes to marry flavors.

Finish broth

Remove and discard thyme sprigs and orange peel and bay leaf. Taste and adjust seasoning with remaining salt and pepper as needed. Stir in chopped fennel fronds and 1 tbs olive oil for brightness.

Prepare seafood

While broth simmers, pat all seafood dry with paper towels. Keep mussels and clams cold until ready; discard any open shells that do not close when tapped.

Add firm fish first

Bring broth back to a gentle simmer. Add mahi mahi pieces and simmer gently for 3–4 minutes.

Add shellfish and mollusks

Add clams and mussels to the pot, cover, and cook 4–6 minutes until shells open. After shells open, uncover and skim any foam. Discard any shells that remain closed.

Finish with delicate seafood

Add shrimp, scallops, and calamari rings to the simmering broth. Cook 2–3 minutes more, until shrimp are pink and opaque, scallops are just cooked through, and calamari is tender (avoid overcooking). Total seafood cooking should be brief so textures remain tender.

Final seasoning

Stir in lemon juice and chopped parsley. Taste and add additional salt or pepper if necessary. Keep warm off heat for serving.

Prepare bread

Preheat broiler. Arrange bread slices on a baking sheet. Spread softened butter evenly on each slice. Lightly rub the top of each slice with the halved garlic clove for a subtle garlic flavor.

Top with Parmesan and toast

Sprinkle grated Parmesan and a light crack of black pepper over each buttered slice. Place under broiler 2–3 inches from heat and toast 1–2 minutes, watching closely, until cheese is melted and edges are golden. Remove and drizzle with 1 tsp olive oil if desired.

Serve bouillabaisse

Ladle the saffron-tomato seafood broth into warm bowls, distributing fish, shellfish, and mollusks evenly. Top each bowl with one or two slices of Parmesan cheese bread (or serve on the side). Garnish with additional chopped parsley and a small fennel frond if desired.