Bouillabaisse (french Seafood Stew) Recipe
Fennel, Leeks, Saffron, Black Mussels, Shrimp, Scallops, Sea Bass, Lobster, King Crab Legs, Calamari, Sweet Red Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood and Vegetables
Method
Preparation and Cooking
- 1
Prepare the Seafood
Clean and prepare all the seafood. Scrub the mussels and remove beards, peel and devein the shrimp, and cut the sea bass into chunks.
- 2
- 3
Add Sweet Red Sauce
Pour in the sweet red sauce and stir to combine with the vegetables. Cook for another 5 minutes.
- 4
Add Saffron and Seafood
Add saffron threads and stir. Carefully add all the seafood: mussels, shrimp, scallops, sea bass, lobster, king crab legs, and calamari. Stir gently to combine.
- 5
Simmer
Cover the pot and simmer for 15-20 minutes, or until the mussels have opened and the seafood is cooked through.
- 6
Serve
Ladle the bouillabaisse into bowls and serve hot with crusty bread.
