Cookwith

Name: Shrimp and Salmon Bouillabaisse
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1/2 pound shrimp, peeled and deveined; 1/2 pound salmon fillet, skin removed, cut into 1-inch pieces; 1 tablespoon olive oil; 1 small fennel bulb, thinly sliced; 1 small leek, white and light green parts only, sliced; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/4 teaspoon saffron threads; 1/2 teaspoon fennel seeds; 1/4 teaspoon crushed red pepper flakes; 1/2 cup dry white wine; 2 cups fish or vegetable stock (ensure no seafood allergens except shrimp/salmon); 1 (14-ounce) can diced tomatoes, drained; 1 small Yukon gold potato, peeled and diced; 1 bay leaf; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh parsley, chopped; Lemon wedges, for serving; Crusty bread, for serving (optional)

Shrimp and Salmon Bouillabaisse

miradugm

This bouillabaisse is a celebration of classic Provençal flavors, reimagined to focus on shrimp and salmon for a rich, aromatic seafood stew that’s both comforting and elegant. The broth is deeply infused with saffron, fennel, and white wine, creating a golden, fragrant base that perfectly complements the tender seafood. Each spoonful delivers a medley of textures—from the melt-in-your-mouth salmon to the plump shrimp and soft potatoes—while the vibrant vegetables and herbs add color and freshness. Serve with a wedge of lemon and crusty bread to soak up every last drop of this soulful French dish.

Ingredients

Instructions

Heat the olive oil in a large pot over medium heat. Add the sliced fennel, leek, and onion. Sauté for 5 minutes until softened and fragrant.
Add the garlic, saffron threads, fennel seeds, and red pepper flakes. Stir for 1 minute to bloom the spices.
Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes, potato, bay leaf, and stock. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, until the potatoes are just tender.
Add the salmon pieces and simmer gently for 3-4 minutes. Then add the shrimp and cook for another 2-3 minutes, until both are just cooked through.
Remove the bay leaf. Taste and adjust seasoning as needed.
Ladle the bouillabaisse into bowls. Garnish with fresh parsley and serve with lemon wedges and crusty bread if desired.