Gluten-Free Bouillabaisse

Ingredients

• 1.5 lbs mixed seafood (e.g., firm white fish fillets, shrimp, mussels, scallops) 1.5 lbs mixed seafood (e.g., firm white fish fillets, shrimp, mussels, scallops)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced 1 large fennel bulb, thinly sliced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups GF fish or vegetable stock 4 cups GF fish or vegetable stock
• 0.5 cup dry white wine (optional, ensure GF) 0.5 cup dry white wine (optional, ensure GF)
• 1 tsp saffron threads 1 tsp saffron threads
• 0.5 tsp dried thyme 0.5 tsp dried thyme
• 0.25 tsp red pepper flakes (optional) 0.25 tsp red pepper flakes (optional)
• 1 lb small potatoes, quartered 1 lb small potatoes, quartered
• 1 tbsp GF tamari or coconut aminos 1 tbsp GF tamari or coconut aminos
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste
• 0.25 cup fresh parsley, chopped (for garnish) 0.25 cup fresh parsley, chopped (for garnish)
• 0.25 cup fresh dill, chopped (for garnish) 0.25 cup fresh dill, chopped (for garnish)

Instructions

1. 1

   Prepare the seafood by rinsing and patting dry any fish fillets, peeling and deveining shrimp, and scrubbing mussels and scallops clean. Set aside all prepared seafood.

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), GF fish or vegetable stock, optional white wine, saffron threads, dried thyme, 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

   In a small bowl, whisk together the GF tamari or coconut aminos with the cornstarch or arrowroot starch until smooth. Gradually stir this slurry into the simmering bouillabaisse to thicken the broth. Continue to simmer for 2-3 minutes until the sauce has thickened slightly.

6. 6

   Gently add the prepared mixed seafood to the pot. Stir carefully to submerge the seafood in the broth. Cover the pot and cook for about 5-8 minutes, or until the fish is opaque and flakes easily, the shrimp are pink and cooked through, and the mussels and scallops have opened. Discard any mussels or scallops that do not open.

7. 7

   Season the bouillabaisse 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 and dill before serving hot.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.