Rich Bouillabaisse Recipe (Seafood Stew for Show-Offs)

This isn’t your average Tuesday night dinner. This bouillabaisse is for when you want to eat like that girl—the luxe, deeply satisfied, “I really did that” girl. It’s rich, flavorful, and surprisingly easy when you use the right shortcuts. I like to keep it luxe but lazy-girl approved.

🛒 Ingredients

Seafood (mix and match to your liking):

Shrimp (I use about 1 lb peeled and deveined)
Dungeness crab (my fave—it’s giving celebratory realness)
Scallops (seared separately before adding to the pot)
Optional: Mussels, clams, lobster, white fish (like cod, halibut, or sea bass)

❌ I don’t do squid and don’t have access to monkfish. But you could use any firm white fish that won’t fall apart.

For the broth:

3 tablespoons olive oil
1 large onion, chopped
1 large leek, white & light green parts only, sliced
4 garlic cloves, minced
1 fennel bulb, thinly sliced (optional)
2 teaspoons tomato paste
1 can (14 oz) diced tomatoes
1 cup dry white wine
4 cups seafood stock or clam juice
1 cup water
Zest of 1 orange
1 teaspoon saffron threads (yes, treat yourself)
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

For the toast:

Frozen cheesy Texas Toast (yes, the one in the freezer aisle—trust me)
Optional: Rub with fresh garlic and finish with a sprinkle of herbs

🧑🏾‍🍳 Directions

1. Build the flavor

In a large Dutch oven, heat olive oil. Sauté onion, leeks, and fennel (if using) until softened. Add garlic and cook 1 more minute.

2. Add the base

Stir in tomato paste, cook 2 minutes. Add diced tomatoes, wine, seafood stock, water, orange zest, saffron, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer for about 20–30 minutes uncovered.

3. Sear the scallops

In a separate pan, sear your scallops in butter or oil until golden on both sides (about 2 mins per side). Set aside. Or you can drop them in the soup without searing them.

4. Add your seafood

Add shrimp, Dungeness crab, fish, or any other seafood you’re using. Cook just until shrimp turns pink and fish flakes easily (don’t overcook). Add scallops back in.

5. Get your toast ready

This is a quick soup once it gets going. Pop your Texas toast in the oven (or air fryer) once the broth is simmering and you’re prepping seafood. It’ll be warm and melty at the perfect time.

6. Serve it up

Ladle into bowls. Top with parsley. Serve with your cheesy Texas toast.