Seafood Bouillabaisse

This seafood bouillabaisse is a Provencal-style fish stew Americanized with a wider net: white fish chunks, plump shrimp, briny oysters, and sweet crab meat all share the bowl. Saffron threads are doing the heavy work in the broth, perfuming everything with that unmistakable golden, hay-like fragrance that defines a proper bouillabaisse.

A flour-thickened roux base is the smart-cook trick the recipe uses to give the broth body, more like a New England chowder than a true French stew. The fish stock (or clam juice) and reserved oyster liquid build a deeply oceanic foundation, while a half cup of white wine and a splash of lemon juice keep things bright.

The two-stage cooking is what protects the seafood. The base simmers for an hour to develop flavor, then the fish goes in for 10 minutes, followed by the more delicate shrimp, oysters, and crab for just 5 more. Overcook any of them and you’ve got rubber.

Chef Tips

• Bloom the saffron threads in 2 tablespoons of warm water for 10 minutes before adding to the pot. This releases more color and flavor than tossing dry threads in.
• Use the freshest seafood you can get. Bouillabaisse is a celebration of the catch, off-tasting fish has nowhere to hide here.
• Don’t overcook the seafood. Pull from the heat the moment the shrimp curl pink and the oysters’ edges ruffle. Carryover heat will finish them.
• Serve with crusty bread and a swipe of garlicky aioli for the truly Marseille-style experience.

Variations

• Add a half cup of orzo or small pasta to the broth in the last 10 minutes for a heartier, one-pot meal.
• Stir in a splash of Pernod or pastis for the traditional anise-licorice note that defines real Marseille bouillabaisse.
• Use mussels and clams in place of oysters and crab for a more affordable shellfish version.