Bouillabaisse with Fresh Seafood and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Provençal seafood stew simmered with fennel, tomatoes, and saffron, finished with fresh herbs and a touch of cream for a rich, aromatic dish. This french-inspired seafood ready in about 75 minutes pairs mixed seafood, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.3 (12 ratings) Prep: 30 min Cook: 45 min Serves 4 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion, 2 diced carrots, and 1 diced fennel bulb, and cook for 8 minutes until softened.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup dry white wine and simmer for 3 minutes until reduced by half.
  4. Step 4: Add 4 cups fish stock, 1 can diced tomatoes, 1 tsp saffron threads, 1/2 tsp dried thyme, and 1 bay leaf. Bring to a simmer and cook for 20 minutes.
  5. Step 5: Add 1 lb mixed seafood to the pot and cook for 5-7 minutes until seafood is cooked through.
  6. Step 6: Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh dill, and 1/2 cup heavy cream. Cook for 2 more minutes until heated through, but do not boil.
  7. Step 7: Season with salt and pepper to taste. Serve hot.

Frequently asked questions

How long does Bouillabaisse with Fresh Seafood and Herbs take to make?

Total time is about 75 minutes (30 min prep + 45 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 with Fresh Seafood and Herbs?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Bouillabaisse with Fresh Seafood and Herbs?

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 with Fresh Seafood and Herbs 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 with Fresh Seafood and Herbs?

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.

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