Simplified Bouillabaisse

Starting with store-bought seafood stock gives you a head start in the preparation of this traditional French seafood stew.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 8


  • ⅓ cup extra-virgin olive oil
  • 1 large yellow onion, peeled and sliced
  • 1 bunch green onions (4 to 5 stalks), ends trimmed and sliced
  • 1 clove garlic, peeled and minced
  • 2 cups seafood stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 cup dry white wine
  • 2 cups water
  • 1 bay leaf
  • ½ tsp. ground black pepper
  • 1 tsp. dried tarragon, crumbled
  • ½ tsp. dried thyme leaves, crushed
  • 1 Tbsp. dried parsley, crushed
  • 1 lb. white fish, cut into 1" pieces
  • 1 lb. frozen cooked shrimp, thawed
  • 8 oz. cooked lobster meat
  • 12 oz. sea scallops, cut in half
  • 1 small sprig fresh basil
  • 1 Tbsp. orange peel


  • Add the oil to a Dutch oven and bring to temperature over medium heat. Add the yellow and green onions; sauté for 5 minutes, or until transparent. Add the garlic and sauté for another 30 seconds. Add the seafood stock, tomatoes, wine, water, bay leaf, pepper, tarragon, thyme, and parsley; bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Remove the bay leaf. At this point, this broth can be refrigerated and reheated later to finish the dish.
  • Add the fish pieces; simmer for 5 minutes, or until the fish is opaque and cooked through. Stir in the shrimp, lobster and scallops; simmer for an additional 5 minutes to bring all the ingredients to temperature. Garnish with basil leaves and orange peel and serve hot.