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30-Minute One-Pot Cheater’s Bouillabaisse

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A quick and flavorful take on the classic French seafood stew, this one-pot cheater’s bouillabaisse features cod, shrimp, and mussels in a fragrant tomato-saffron broth, ready in just 30 minutes.

Ingredients

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, to taste

3 garlic cloves, minced

4 cups seafood stock

1 (28-ounce) can crushed tomatoes

Zest and juice of 1 orange

Pinch of saffron

1 bay leaf

2 pounds cod, chopped

2 pounds shrimp, cleaned and peeled

2 pounds mussels, cleaned and de-bearded

1/2 cup chopped fresh parsley

Crusty bread, for serving

Instructions

  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.

Notes

Substitute halibut or sea bass for cod.

Add scallops or clams for extra variety.

Use chicken stock if seafood stock is unavailable, adding shrimp shells while simmering for flavor.

A splash of white wine can add depth.

For spice, stir in a pinch of red pepper flakes.

Store leftovers in the fridge up to 2 days; reheat gently to avoid overcooking seafood.

Freezing is not recommended due to seafood texture.

Nutrition

Find it online: https://justsosavory.com/30-minute-one-pot-cheaters-bouillabaisse/