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Vegetarian Bouillabaisse Recipe

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3.9 from 40 reviews

This Vegetarian Bouillabaisse is a hearty, flavorful French-inspired vegetable stew bursting with aromatic spices, fresh herbs, and a medley of root vegetables. Enhanced with saffron and a touch of nori for umami depth, it’s served with a zesty, homemade garlic aioli and crusty sourdough bread, making it a satisfying and elegant meal perfect for both vegetarians and those seeking a warming, nutritious dish.

Ingredients

Vegetable Bouillabaisse

  • 2 tbsp butter, coconut oil or olive oil
  • 2 tsp fennel seeds
  • 1 tsp anise seeds
  • 2 yellow onions, peeled (one finely chopped and the other coarsely chopped)
  • 4 cloves garlic, peeled and finely chopped
  • 3 large carrots, peeled and sliced in thick coins
  • 2 parsnips, peeled and sliced in thick coins
  • 1 fennel bulb, coarsely chopped
  • 250 ml / 1 cup dry white wine
  • 2 potatoes, peeled and cut into quarters
  • 2 x 400 g / 14 oz tins whole tomatoes (or crushed)
  • 2 cups vegetable stock
  • 1 g saffron powder
  • 1 sheet nori, crushed or finely chopped (optional)
  • 1 tbsp fresh thyme
  • 1 cup large white beans (cooked or canned)

To Serve

  • 1 fennel bulb (for serving, thinly sliced or used raw)
  • fresh thyme and dill (for garnish)
  • zest from 1/2 orange (optional, for garnish)
  • 4 pieces of sourdough bread

Aioli

  • 2 egg yolks*
  • 1 tbsp lemon juice or vinegar (+ more for seasoning)
  • 125 ml / 1/2 cup cold-pressed olive oil
  • 125 ml / 1/2 cup cold-pressed rapeseed oil
  • 2 cloves garlic, finely chopped or grated
  • sea salt and pepper, to taste

Instructions

  1. Prepare the base: In a large heavy-bottomed pot, heat the butter, coconut oil or olive oil over medium heat. Add the fennel seeds and anise seeds, sautéing them briefly to release their aromas.
  2. Sauté the aromatics: Add the finely chopped onion and garlic to the pot, cooking until translucent and fragrant, about 5 minutes. Then add the coarsely chopped onion, carrots, parsnips, and fennel bulb pieces, stirring well to combine.
  3. Deglaze and simmer: Pour in the dry white wine, allowing it to simmer and reduce slightly for 3-4 minutes. Add the potatoes, canned tomatoes with juice, and vegetable stock. Stir in the saffron powder and crushed or chopped nori sheet if using.
  4. Add herbs and beans: Add the fresh thyme and white beans to the pot. Bring the stew to a gentle boil, then reduce heat to low and let it simmer uncovered for 35-45 minutes, or until all vegetables are tender and the flavors have melded beautifully.
  5. Prepare the aioli: In a mixing bowl, whisk the egg yolks with lemon juice or vinegar. Slowly drizzle in the olive oil and rapeseed oil alternately in a thin steady stream while whisking vigorously to emulsify and form a creamy sauce. Fold in the finely chopped or grated garlic, and season with sea salt and pepper to taste.
  6. Serve: Arrange thinly sliced raw fennel bulb on serving bowls, ladle the bouillabaisse on top, garnish with fresh thyme, dill, and optional orange zest. Serve each portion with a dollop of aioli and crusty sourdough bread on the side for dipping.

Notes

  • The use of nori adds a subtle seafood umami flavor to mimic traditional bouillabaisse but can be omitted for a purely plant-based taste.
  • For a vegan version, omit the aioli or replace with a vegan garlic mayo alternative.
  • Ensure to whisk the oils in slowly when making aioli to prevent breaking the emulsion.
  • Using a heavy-bottomed pot helps prevent burning and promotes even cooking.
  • Leftovers taste even better the next day as the flavors develop further.
  • If white beans are canned, rinse and drain them before adding to reduce excess sodium.

Find it online: https://justsosavory.com/vegetarian-bouillabaisse-recipe/