30-Minute One-Pot Cheater’s Bouillabaisse

Why You’ll Love This Recipe

• Ready in only 30 minutes
• Uses just one pot for easy cleanup
• Packed with fresh seafood and vibrant flavors
• Fragrant with fennel, orange zest, and saffron
• Perfect for dinner parties or a special weeknight meal
• Pairs beautifully with crusty bread for dipping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra-virgin olive oil
3 leeks, halved and thinly sliced
1 fennel bulb, halved and thinly sliced, fronds reserved
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
4 cups seafood stock
One 28-ounce can crushed tomatoes
Zest and juice of 1 orange
Pinch saffron
1 bay leaf
2 pounds cod, chopped
2 pounds shrimp, cleaned and peeled
2 pounds mussels, cleaned and de-bearded
½ cup chopped fresh parsley
Crusty bread, for serving

Directions

1. Heat the olive oil in a large heavy pot over medium heat.
2. Add the leeks and fennel, season lightly with salt and pepper, and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Pour in the seafood stock and crushed tomatoes. Stir in the orange zest and juice, saffron, and bay leaf. Bring to a simmer.
5. Add the cod and cook for about 5 minutes.
6. Add the shrimp and mussels, cover the pot, and cook until the mussels open and the shrimp are pink, about 5 minutes more. Discard any mussels that do not open.
7. Stir in the parsley and reserved fennel fronds. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot with crusty bread for dipping.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Substitute halibut or sea bass for cod.
• Add scallops or clams for extra variety.
• Use chicken stock if seafood stock is unavailable, but add extra shrimp shells while simmering for flavor.
• Add a splash of white wine for depth.
• For spice lovers, stir in a pinch of red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until warmed through, being careful not to overcook the seafood. Freezing is not recommended, as the texture of the seafood may suffer.

FAQs

What is bouillabaisse?

Bouillabaisse is a traditional Provençal fish stew originating from the south of France, typically made with various fish, shellfish, and aromatic herbs in a saffron-infused broth.

Can I make this recipe ahead of time?

It’s best served fresh, but you can prepare the broth in advance and add the seafood just before serving.

Do I have to use saffron?

Saffron adds authentic flavor, but if unavailable, you can substitute with a pinch of turmeric for color, though the flavor won’t be the same.

What type of bread pairs best with bouillabaisse?

A rustic crusty bread, such as a French baguette or sourdough, works perfectly for dipping into the broth.

Can I use frozen seafood?

Yes, just be sure to thaw completely and pat dry before cooking to avoid excess water in the broth.

How do I know when the seafood is cooked?

Fish should flake easily, shrimp should be pink and opaque, and mussels should open. Discard any mussels that remain closed after cooking.

Can I add potatoes or vegetables?

Yes, small diced potatoes, carrots, or celery can be added for a heartier stew. Adjust cooking time to ensure vegetables are tender.

Is this recipe spicy?

No, this version is not spicy. You can add red pepper flakes or a dash of hot sauce if desired.

What wine pairs with bouillabaisse?

A crisp white wine such as Sauvignon Blanc, Picpoul de Pinet, or a light rosé complements the flavors beautifully.

Can I double the recipe?

Yes, simply scale up the ingredients and use a large enough pot to accommodate the seafood and broth.

Conclusion

This 30-minute one-pot cheater’s bouillabaisse brings all the elegance of a French classic without the fuss. Fragrant, hearty, and brimming with seafood, it’s a dish that feels luxurious yet approachable. Pair it with crusty bread and a glass of wine, and you’ll have a restaurant-worthy meal at home.

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