This Mediterranean Seafood Stew is a warm, fragrant dish inspired by the traditional French Bouillabaisse. It combines fresh seafood, vegetables, and a saffron-infused tomato broth to create a rustic yet refined meal that evokes the sun-soaked coasts of Southern Europe. Brimming with shrimp, mussels, and aromatic herbs, it’s a perfect centerpiece for any occasion, from casual dinners to elegant gatherings.
Why You’ll Love This Recipe
This seafood stew is as nourishing as it is flavorful. The base of saffron, fennel, and white wine gives the dish a distinctive aroma, while the mussels and shrimp infuse the broth with natural brininess. It’s simple to prepare, yet the flavors are complex and balanced. Whether served with crusty bread or over rice, this stew offers an elevated experience that’s surprisingly accessible and satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 1/2 teaspoon saffron threads (optional)
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup dry white wine
- 3 cups seafood stock or vegetable broth
- 12 large shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 1/2 cup cooked chickpeas (optional, for heartiness)
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Directions
- Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add the diced onion, sliced fennel, and minced garlic. Sauté for 5–7 minutes until softened and fragrant. - Add spices and tomato paste:
Stir in saffron threads, paprika, red pepper flakes (if using), and tomato paste. Cook for 2 minutes, allowing the spices to bloom and deepen in flavor. - Deglaze and simmer:
Add diced tomatoes and white wine. Simmer for 5 minutes to reduce slightly and develop the base. - Add broth and simmer:
Pour in the seafood stock (or vegetable broth) and bring to a gentle boil. Season with salt and pepper to taste. Add chickpeas if using. Reduce heat and simmer uncovered for 10 minutes. - Cook the seafood:
Add the shrimp and mussels to the pot. Cover and cook for 5–7 minutes, or until the mussels open and shrimp are pink and cooked through. Discard any unopened mussels. - Finish and serve:
Stir in fresh lemon juice and adjust seasoning as needed. Ladle the stew into serving bowls and garnish with chopped parsley. Serve hot with lemon wedges and crusty bread.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Add fish: Include chunks of firm white fish such as cod or halibut along with the shrimp and mussels.
- Shellfish alternative: Substitute mussels with clams or omit if desired.
- Spicier version: Increase red pepper flakes for a bolder, spicier broth.
- Add saffron-free: Omit saffron for a more economical version; it’s still rich and flavorful without it.
- Wine-free option: Replace white wine with additional broth and a splash of lemon juice for acidity.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Gently reheat on the stovetop over low heat. Avoid boiling once the seafood is cooked, as it can become rubbery.
Freeze: Freezing is not recommended for seafood stews, as the texture of the shrimp and mussels may suffer after thawing.
FAQs
What is Bouillabaisse?
Bouillabaisse is a traditional Provençal fish stew from the South of France, made with various fish, shellfish, and a broth flavored with saffron, fennel, and tomatoes.
Can I make this stew without saffron?
Yes. While saffron adds a subtle floral aroma and color, the dish is still flavorful without it.
What kind of wine should I use?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Use a wine you would enjoy drinking.
Do I have to use mussels?
No. You can substitute with clams, leave them out entirely, or use more shrimp or fish instead.
How do I clean mussels?
Scrub the shells under cold water and remove the beard (fibrous threads) by pulling firmly. Discard any mussels that are cracked or remain open after rinsing.
Can I use frozen seafood?
Yes. Thaw frozen shrimp and mussels completely before adding to the stew. Be sure to pat them dry to avoid watering down the broth.
Is this stew gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free. Just be sure to serve it with gluten-free bread if needed.
What can I serve with seafood stew?
Crusty bread is traditional for dipping, but it also pairs well with couscous, rice, or roasted potatoes.
Can I add cream to this stew?
You can add a splash of heavy cream for a richer, velvety broth, though it is not traditional.
What’s the best pot to use?
A large, heavy-bottomed pot or Dutch oven is ideal for even cooking and maintaining a gentle simmer.
Conclusion
Mediterranean Seafood Stew is a vibrant, satisfying dish that showcases the best of coastal cuisine. With its aromatic broth, tender shrimp, and briny mussels, it’s a feast for the senses that’s surprisingly simple to prepare. Whether served as a light supper or the star of an elegant dinner, this stew brings the warmth and richness of the Mediterranean straight to your kitchen.
Print
Mediterranean Seafood Stew (Bouillabaisse-Inspired)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Halal
Description
Un ragoût de fruits de mer vibrant et aromatique regorgeant de crevettes, de moules et de légumes frais dans un bouillon de tomates infusé au safran – ce classique méditerranéen est une célébration côtière à chaque bouchée.
Ingredients
- 1 cuillère à soupe d’huile d’olive
- 1 petit oignon coupé en dés
- 1 bulbe de fenouil, finement tranché
- 3 gousses d’ail hachées
- 1/2 cuillère à café de filaments de safran (facultatif)
- 1/2 cuillère à café de paprika
- 1/4 cuillère à café de flocons de piment rouge (facultatif)
- 2 cuillères à soupe de concentré de tomates
- 1 tasse de tomates en dés (fraîches ou en conserve)
- 1/2 tasse de vin blanc sec
- 3 tasses de bouillon de fruits de mer ou de bouillon de légumes
- 12 grosses crevettes, décortiquées et déveinées
- 1 lb de moules, nettoyées et ébarbées
- 1/2 tasse de pois chiches cuits (facultatif, pour plus de consistance)
- Sel et poivre, au goût
- Jus d’1/2 citron
- Persil frais haché (pour la garniture)
- Quartiers de citron, pour servir
Instructions
- Dans une grande casserole, faire chauffer l’huile d’olive à feu moyen. Ajouter l’oignon, le fenouil et l’ail, et faire revenir 5 à 7 minutes jusqu’à ce qu’ils soient tendres.
- Incorporer le safran, le paprika, les flocons de piment rouge et le concentré de tomate. Cuire 2 minutes pour faire fleurir les épices.
- Ajoutez les tomates coupées en dés et le vin blanc. Laissez mijoter 5 minutes jusqu’à ce que le liquide soit légèrement réduit.
- Versez le bouillon de fruits de mer et portez doucement à ébullition. Salez et poivrez.
- Ajoutez les pois chiches si vous en utilisez, puis réduisez le feu et laissez mijoter à découvert pendant 10 minutes.
- Ajoutez les crevettes et les moules. Couvrez et laissez cuire 5 à 7 minutes, ou jusqu’à ce que les moules s’ouvrent et que les crevettes deviennent roses.
- Jetez les moules non ouvertes. Incorporez le jus de citron.
- Verser dans des bols et garnir de persil frais. Servir chaud avec des quartiers de citron et du pain croustillant.
Notes
- Utilisez un mélange de fruits de mer comme des pétoncles, du poisson blanc ou des palourdes pour plus de variété.
- Le safran ajoute de la profondeur mais peut être omis ou remplacé par du curcuma pour la couleur.
- Les pois chiches ajoutent de la texture et des protéines, rendant le plat plus copieux.
- Servir avec du pain grillé frotté à l’ail pour une touche classique.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 140mg
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