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Bouillabaisse-Style Seafood Stew with Shrimp and Thyme
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 pound white fish fillets, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 fennel bulb, thinly sliced
  • 1 cup dry white wine
  • 4 cups fish stock
  • 1 14-ounce can diced tomatoes
  • 4 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel and cook for 5 minutes until the vegetables soften.
  • Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
  • Add the fish stock, diced tomatoes, thyme sprigs, salt, and pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
  • Add the white fish pieces and cook for 4 minutes. Then add the shrimp and continue cooking for 3 to 4 minutes until both the fish and shrimp turn opaque.
  • Remove the thyme sprigs. Ladle the stew into bowls and top each serving with chopped parsley. Serve with lemon wedges on the side.

Notes

Use a firm white fish like cod or halibut so the pieces stay intact during simmering. If the broth tastes too acidic after adding the tomatoes, a small pinch of sugar balances it without changing the overall character. Leftovers reheat gently on the stove over low heat, but avoid boiling again or the shrimp will turn rubbery. Serve with crusty bread to soak up the broth.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board