Gluten-Free Bouillabaisse

Ingredients

Shop links on this page are for diced tomatoes, undrained, gluten-free fish or vegetable stock, saffron threads. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1.5 lbs mixed seafood (e.g., firm white fish fillets, shrimp, mussels, scallops)
• 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained Shop
• 4 cups gluten-free fish or vegetable stock Shop
• 0.5 cup dry white wine (optional, ensure gluten-free)
• 0.5 tsp saffron threads Shop
• 0.5 tsp dried thyme Shop
• 1 strip orange zest (about 2 inches, peeled with a vegetable peeler)
• 0.25 tsp red pepper flakes (optional) Shop
• 1 lb small potatoes, quartered
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 0.25 cup fresh parsley, chopped (for garnish)

Instructions

1. 1 Prepare the seafood: cut the fish fillets into 2-inch pieces, peel and devein the shrimp, and scrub and debeard the mussels, discarding any with cracked shells or that stay open when tapped. Keep the seafood chilled until step 5.
2. 2 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced fennel and onion, and sauté until softened and translucent, about 8-10 minutes, stirring occasionally to prevent sticking.
3. 3 Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the diced tomatoes (with their juice), gluten-free fish or vegetable stock, optional white wine, saffron threads, dried thyme, orange zest, and red pepper flakes. Bring the mixture to a gentle simmer.
4. 4 Add the quartered potatoes to the simmering broth. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender when pierced with a fork. The broth should be fragrant and the flavors should have melded.
5. 5 Add the fish pieces to the gently simmering broth first and cook 2 minutes. Add the shrimp and mussels, cover, and cook 3 minutes, then add the scallops and cook 2 to 3 minutes more, until the fish flakes, the shrimp are pink, the mussels have opened and the scallops are just opaque. Discard any mussels that stay closed, and remove the orange zest.
6. 6 Season the broth with salt and black pepper to taste. Ladle the rich, aromatic stew into bowls, ensuring each serving has a generous portion of seafood and vegetables. Garnish generously with fresh chopped parsley before serving hot.

Nutrition (per serving)

Tips & Notes

• Add the seafood in stages: firm fish first, then shrimp and mussels, then scallops, so nothing overcooks.
• Discard any mussels in the bouillabaisse that stay closed after the seafood has cooked.
• Slice the fennel thin and cook it until soft, as step 2 says, so it melts into the broth.

Common questions