Provençal-Style Seafood Bouillabaisse

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A fragrant fish stew with white wine, saffron, and mixed seafood, simmered with vegetables for a taste of the French coast. This french-inspired seafood ready in about 45 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 tbsp olive oil
• 1, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1, diced red bell pepper
• 1 can (14 oz) diced tomatoes
• 1/2 cup white wine
• 1 tsp dried thyme
• 2 bay leaf
• 1/4 tsp saffron
• 1 cup fish broth
• 1 lb (shrimp, mussels, and fish fillets) mixed seafood
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in large pot over medium heat. Add diced onion, sliced carrots, sliced celery, and 3 cloves minced garlic. Cook 5 minutes until softened.
2. Step 2: Add 1 diced red bell pepper, 1 can diced tomatoes, 1/2 cup white wine, 1 tsp dried thyme, 2 bay leaves, and 1/4 tsp saffron. Simmer 10 minutes to meld flavors.
3. Step 3: Stir in 1 cup fish broth and bring to gentle simmer. Add 1 lb mixed seafood and cook 8-10 minutes until shrimp turn pink and mussels open.
4. Step 4: Discard bay leaves. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 2 minutes more, then serve hot with crusty bread.