Bouillabaisse-Inspired Seafood Stew with Saffron Broth
A fragrant seafood stew featuring shrimp, mussels, and white fish simmered in a saffron-infused tomato broth with fennel and garlic. This french-inspired seafood ready in about 45 minutes pairs olive oil, small, thinly sliced fennel bulb, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp olive oil
- 1 small, thinly sliced fennel bulb
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 1/4 cups canned diced tomatoes
- 4 cups fish stock or seafood broth
- 1/2 tsp, soaked in 2 tbsp warm water saffron threads
- 1 bay leaf
- 12 oz, cut into 2-inch pieces white fish fillets (cod or halibut)
- 8 large shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 2 tbsp, chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 thinly sliced fennel bulb and 1 diced yellow onion, sauté for 6-7 minutes until softened and fragrant. Add 3 minced garlic cloves and cook 1 minute more.
- Step 2: Stir in 1 1/4 cups canned diced tomatoes, 4 cups fish stock, 1/2 tsp soaked saffron with its water, and 1 bay leaf. Bring to a simmer and cook uncovered for 15 minutes to develop flavors.
- Step 3: Add 12 oz white fish pieces, 8 shrimp, and 1 lb mussels to the broth. Cover and cook for 6-8 minutes until mussels open and seafood is cooked through. Discard any unopened mussels.
- Step 4: Season the stew with 1 1/2 tsp salt and 1/2 tsp black pepper. Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges for squeezing.
Equipment for this recipe
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Frequently asked questions
How long does Bouillabaisse-Inspired Seafood Stew with Saffron Broth take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bouillabaisse-Inspired Seafood Stew with Saffron Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Bouillabaisse-Inspired Seafood Stew with Saffron Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bouillabaisse-Inspired Seafood Stew with Saffron Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bouillabaisse-Inspired Seafood Stew with Saffron Broth?
French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
