As a busy working mom, meal prep is a way of life. Soups and stews are one of my favorite go-tos for easy meal prep. You can make a large pot of soup and eat for days. Bouillabaisse, a French seafood stew from the region of Marseille, is fragrant, light, healthy, and delicious. My version veers a bit from tradition, as it features shrimp and fish.
What kind of wine should I use in French seafood stew?
Use a white wine that you enjoy drinking. Pinot Grigio and dry sherry are great options. When cooked, those flavors will also be present in the stew. I would avoid using your top shelf wines because it would be a waste to cook with them. A good $10-15 bottle will do.
What if I can’t make fresh shrimp broth?
You can substitute with a store-bought seafood broth. The higher quality you buy, the better your French seafood stew will turn out.
You can also make your own fish broth using fish carcass/bones. That is actually the traditional and authentic base of Bouillabaisse.
A little seafood base also never hurt anyone. You can add a little to your soup to add to its richness. No shame in that game!
For more delicious soup and stew recipes, check out my curry butternut squash soup.
Happy cooking!
Bouillabaisse- French Seafood Stew
Ingredients
- 1 1/2 lb shrimp shelled
- shrimp shells from 1 1/2 lb of shrimp
- 1 quart low sodium chicken stock
- 1 tbsp oil
- 3 carrots diced
- 4 stalks celery diced
- 1 onion diced
- 3 cloves garlic minced
- 1 cup chopped tomatoes
- 1 bulb fennel
- 1 tsp salt
- 1 pinch saffron
- 1/4 cup sherry wine
- 1 cup tomatoes chopped
- 2 filets white fish cut into 2 inch chunks
- 1/2 lb clams
Instructions
- Remove shrimp shells from shrimp. Set shrimp aside. Place shells into 2 quarts of water and heat on stove on high. When water comes to a boil, set to medium to simmer. Allow to cook another 20 minutes. Then strain shrimp shells from shrimp broth. Set aside.
- Place a large pot on high heat. Add in oil, carrots, celery, onion, garlic, and fennel. Saute for 3-5 minutes. Then add in shrimp broth, chicken broth, saffron, tomatoes, salt, and sherry wine. Allow to simmer for at least 2 hours.
- Taste broth for seasoning. Add salt and pepper to taste.
- Then add in fish, shrimp, and clams. Allow to cook for 3-5 minutes until fish is no longer translucent, shrimp has turned pink, and clams have opened. Serve immediately.
