Bouillabaisse with Sun-Dried Tomato Aioli

French seafood stew with a sun-dried tomato aioli twist.

A luxurious yet simple version of the classic French bouillabaisse, this recipe features a flavorful broth made from pureeing shell-on shrimp, fish scraps, aromatics, and pastis. Seafood like shrimp, mussels, and fish fillets are added just before serving to ensure tenderness. The soup is served with a delicious sun-dried tomato aioli on grilled bread for a perfect complementary bite.

Recipe Details

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4 to 6

Full Ingredient List

  • 1/4 cup extra-virgin olive oil
  • 1 small fennel bulb, cored and finely chopped
  • 1 small onion, finely chopped
  • 2 shallots, thinly sliced
  • 6 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 teaspoon fennel seeds
  • 1/2 cup dry white wine
  • 1/2 cup pastis
  • 4 cups clam juice or fish broth
  • 4 large shell-on shrimp
  • 1/2 pound ocean fish scraps (branzino, snapper, turbot)
  • 1 teaspoon saffron threads
  • 1 cup mayonnaise
  • 1/4 cup sun-dried tomatoes, drained and chopped
  • 4 small Calabrian chiles, drained
  • 1 garlic clove, finely grated
  • 2 pounds ocean fish fillets (branzino, snapper, turbot)
  • 12 large shell-on shrimp, shelled and deveined
  • 12 mussels, scrubbed and debearded
  • Grilled crusty bread
  • Salt and pepper

Broth

Tools and Equipment

  • Large Dutch oven or braiser
  • Blender
  • Fine sieve

Ingredients

Quantity Name Preparation Notes Substitutions
1/4 cup extra-virgin olive oil
1 small fennel bulb cored and finely chopped
1 small onion finely chopped
2 shallots thinly sliced
6 garlic cloves minced
1/4 cup tomato paste
1 teaspoon fennel seeds
1/2 cup dry white wine
1/2 cup pastis ouzo, sambuca
4 cups clam juice or fish broth
4 large shell-on shrimp
1/2 pound ocean fish scraps such as branzino, snapper and turbot
1 teaspoon saffron threads crumbled

Instructions

  1. Step 1: In a large Dutch oven or braiser, heat the olive oil until shimmering. Add fennel, onion, shallots, and garlic, and cook until softened, about 8 minutes.
  2. Step 2: Stir in tomato paste and fennel seeds, cook until sizzling. Add wine and pastis; cook, scraping bottom of the pan, until nearly evaporated.
  3. Step 3: Add clam juice, shrimp, fish scraps, saffron, and shrimp shells. Simmer until shrimp and fish are cooked, about 10 minutes. (Tips: Cover while simmering for better flavor.)
  4. Step 4: In batches, blend the broth mixture until smooth. Strain through a fine sieve into a Dutch oven, pressing solids to extract liquid; discard the solids.

Sun-Dried Tomato Aioli

Tools and Equipment

  • Food processor

Ingredients

Quantity Name Preparation Notes Substitutions
1 cup mayonnaise
1/4 cup sun-dried tomatoes drained and chopped
4 small Calabrian chiles drained red pepper flakes
1 garlic clove finely grated

Instructions

  1. Step 1: In a food processor, combine mayonnaise, sun-dried tomatoes, chiles, garlic, and 2 tablespoons of the broth. (Tips: Blend until smooth for optimal flavor.)
  2. Step 2: Transfer to a bowl, season with salt.

Bouillabaisse

Tools and Equipment

  • Dutch oven

Ingredients

Quantity Name Preparation Notes Substitutions
2 pounds ocean fish fillets cut into 3-inch pieces
12 large shell-on shrimp shelled and deveined
12 mussels scrubbed and debearded
for serving grilled crusty bread
to taste salt
to taste pepper

Instructions

  1. Step 1: Bring the strained broth to a simmer and season with salt and pepper.
  2. Step 2: Add fish fillets, cover and cook for 3 minutes. Add shrimp and mussels, simmer until mussels open and shrimp is cooked, about 3 additional minutes. (Tips: Do not overcook shrimp.)
  3. Step 3: Garnish with fennel fronds, serve with aioli-smeared bread.

Nutritional Information

  • Calories: 400
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 3g

Additional Information

Notes: Pastis adds a unique anise flavor. Adjust spices according to preference.

Background: Bouillabaisse is a traditional Provencal seafood stew with roots in the fishing villages of Marseille.

Geographic Region: Provence, France

Seasonality: Best in late summer when seafood is fresh.

Occasion: Dinner party or special occasion

Recommended Pairings

  • Crisp white wine
  • fresh green salad

Tags

French seafood stew soup Provence one-pot boulillabaisse easy