Stir in tomatoes and tomato paste. Cook 3–5 minutes.
Add saffron, fennel seeds, thyme, and bay leaves. Stir to release aroma.
Pour in white wine, simmer 2–3 minutes.
Add fish stock, bring to a boil, then reduce heat and simmer 20 minutes.
Cook the seafood
Add firm fish chunks first, simmer 5 minutes.
Add mussels and clams, cover, and cook until shells open (3–5 minutes).
Add shrimp and squid, cook 2–3 minutes more. Remove any unopened shells.
Serve
Ladle stew into bowls with broth and seafood.
Serve with crusty bread and a dollop of rouille if desired.
🌟 Tips
Fresh seafood: Use the freshest you can find for best flavor.
Broth flavor: Use a mix of fish bones and shellfish for depth, but don’t overcook or it will turn bitter.
Saffron: A little goes a long way—soak in warm stock before adding for stronger color and aroma.
Ashley, I can also give you a simpler weeknight-friendly bouillabaisse that uses just a few types of seafood but keeps all the classic flavors. Do you want me to share that version?
