Cookwith

Name: Halibut & Shrimp Bouillabaisse
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 (5 oz) halibut fillets, skinless; 8 large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 small fennel bulb, thinly sliced; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon fennel seeds; 1/2 teaspoon smoked paprika; 1/4 teaspoon saffron threads (optional, but classic); 1/2 cup dry white wine; 2 cups fish or vegetable stock (low sodium); 1 (14 oz) can diced tomatoes, drained; 1 small Yukon gold potato, diced; 1 bay leaf; 1 strip orange zest (use a vegetable peeler); Salt and black pepper, to taste; Chopped fresh parsley, for garnish; Lemon wedges, for serving; Crusty bread, for serving (optional)

Halibut & Shrimp Bouillabaisse

miradugm

This halibut bouillabaisse is a luxurious twist on the Provençal classic, tailored for seafood lovers who want to avoid shellfish except for shrimp. The delicate halibut and sweet shrimp gently poach in a saffron- and fennel-scented broth, creating layers of briny, aromatic flavor. Yukon gold potatoes and tomatoes add body and sweetness, while a hint of orange zest lifts the dish with citrusy brightness. Served with a sprinkle of parsley and a squeeze of lemon, it’s a comforting yet elegant meal—perfect for a special night in, with plenty of crusty bread to soak up every drop of the golden broth.

Ingredients

Instructions

Pat the halibut fillets dry and season both sides with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced fennel and chopped onion, sautéing until softened and translucent, about 5 minutes.
Add the minced garlic, fennel seeds, and smoked paprika. Stir for 1 minute until fragrant.
Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits.
Add the saffron threads (if using), diced tomatoes, diced potato, bay leaf, orange zest, and fish or vegetable stock. Bring to a gentle simmer and cook for 10-12 minutes, or until the potatoes are just tender.
Nestle the halibut fillets and shrimp into the broth. Cover and simmer gently for 6-8 minutes, or until the fish is opaque and flakes easily, and the shrimp are pink and cooked through.
Taste and adjust seasoning with salt and pepper. Remove the bay leaf and orange zest.
Ladle the bouillabaisse into warm bowls. Garnish with chopped parsley and serve with lemon wedges and crusty bread on the side.