Fragrant Jamie Oliver Seafood Bouillabaisse Recipe for Coastal Feasts

Seafood bouillabaisse erupts with Mediterranean passion, a soulful symphony of ocean’s finest catches.

Fishermen along rocky coastlines perfected this legendary recipe generations ago, weaving magic from simple ingredients.

Vibrant herbs and spices whisper stories of ancient culinary traditions in every aromatic spoonful.

Robust flavors build intricate layers that transform an ordinary dinner into an extraordinary feast.

Delicate seafood mingles with rich, complex broth, creating a sensory experience that transports you straight to sunbaked southern French shores.

Each carefully crafted bowl represents generations of coastal cooking wisdom.

Grab your ladle and let this remarkable dish sweep you into a world of unparalleled gastronomic delight.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Calories: 350 kcal

Servings: 4

Jamie Oliver Seafood Bouillabaisse: Ingredient Essentials

• Onion: Choose a firm, smooth bulb with no soft spots for maximum flavor punch.
• Celery: Select crisp, bright green stalks that snap when bent.
• Fennel: Look for white bulbs with fresh, feathery green tops and no brown marks.
• Garlic: Pick plump cloves with tight, unbroken skin for robust taste.
• Red Chili: Select vibrant, glossy peppers without wrinkles or soft areas.

• Olive Oil: Opt for extra virgin with rich, grassy aroma.
• White Wine: Choose a crisp, dry variety that complements seafood.
• Fish Stock: Select high-quality, sodium-balanced stock for depth.
• Crushed Tomatoes: Pick San Marzano or vine-ripened for authentic sweetness.

• Salmon, Halibut: Seek fresh, firm fillets with bright color and ocean-fresh smell.
• Prawns: Choose plump, translucent shellfish with firm texture.
• Butternut Squash: Select heavy, deeply colored gourd with smooth skin.
• Salt, Black Pepper: Use freshly ground for maximum flavor intensity.
• Lemon: Pick bright, heavy fruits with smooth, unblemished skin.
• Parsley: Select vibrant green leaves with no wilting.
• Extra Virgin Olive Oil: Choose cold-pressed for luxurious finish.

Equipment Checklist for Jamie Oliver Seafood Bouillabaisse

• Knife: Sharp chef's knife for precise vegetable chopping.
• Cutting Board: Large wooden or plastic board for safe ingredient preparation.
• Large Pot: Deep, heavy-bottomed pot for simmering and building rich flavors.
• Wooden Spoon: Perfect for stirring and breaking down tomatoes gently.
• Measuring Cups: Helps accurately portion wine, stock, and other liquid ingredients.
• Grater: For smoothly grating butternut squash and zesting lemon.
• Can Opener: Needed to open crushed tomatoes easily.
• Cooking Spoon: For adding and stirring seafood into the broth.
• Ladle: Great for serving the hot bouillabaisse into bowls.

How to Make Jamie Oliver Seafood Bouillabaisse

• Prepare Aromatic Base

Finely chop onion, celery, fennel, and garlic. Seed and slice red chili for an extra kick of flavor. This vibrant vegetable mix will create a delicious foundation for your seafood stew.

• Launch Flavor Development

Warm olive oil in a large pot over medium heat. Sauté the chopped vegetables until they become soft and release their tantalizing aroma, about 5-7 minutes. Splash in white wine and let it bubble and reduce, intensifying the depth of flavors.

• Build Robust Seafood Broth

Introduce crushed tomatoes and grated butternut squash into the pot. Pour in fish stock and bring the mixture to a hearty boil. Reduce heat and let it simmer, gently breaking down tomatoes with a wooden spoon to create a silky, smooth texture that will hug your seafood perfectly.

• Incorporate Ocean's Treasures

Add chunky pieces of salmon and halibut along with succulent prawns. Allow the seafood to gently cook in the rich broth, turning opaque and tender. This method ensures each piece is cooked to perfection without becoming tough or dry.

• Elevate and Serve

Brighten the stew with a squeeze of fresh lemon juice. Season with salt and black pepper to taste. Drizzle extra virgin olive oil on top and scatter fresh chopped parsley for a final touch of freshness. Ladle into warm bowls and transport yourself to the Mediterranean coastline with each spoonful.

Pro Tips for Jamie Oliver Seafood Bouillabaisse

• Boost Flavor Intensity: Experiment with different white fish like cod or sea bass to add variety and depth to your bouillabaisse. Each type of fish brings its own unique taste and texture to the dish.
• Customize Spice Levels: Adjust the amount of red chili to match your heat preference. For a milder version, remove the seeds completely or use a smaller amount of chili.
• Make-Ahead Magic: Prepare the broth base a day in advance to allow flavors to meld and intensify. Store in the refrigerator and reheat gently before adding the seafood just before serving for maximum taste and freshness.
• Quick Weeknight Hack: Substitute fresh fish with high-quality frozen seafood to save time. Frozen fish can work wonderfully in this recipe, ensuring you can enjoy a gourmet meal even on busy evenings.

Serving Up Jamie Oliver Seafood Bouillabaisse

• Pair with Crusty Bread: Slice up a warm, rustic baguette or sourdough to soak up the rich, flavorful broth. The bread will catch all those delicious seafood and vegetable essences.
• Complement with Crisp Salad: Toss a light green salad with lemon vinaigrette to balance the hearty bouillabaisse. Arugula or mixed greens work perfectly to cut through the dish's richness.
• Match with Chilled White Wine: Select a crisp Provence or Sauvignon Blanc to enhance the seafood's delicate flavors. The wine's acidity will brighten the entire meal and create a classic Mediterranean dining experience.
• Garnish with Fresh Herbs: Sprinkle extra chopped parsley or add some fresh dill on top for a burst of color and herbaceous aroma. These green touches will elevate the visual appeal and add a fresh layer of flavor.

How to Keep Jamie Oliver Seafood Bouillabaisse Tasting Great

• Preserve Freshness: Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days. Seafood loses its delicate texture quickly, so consume within this timeframe for optimal taste and safety.
• Freezing Strategy: Cool the stew completely before transferring to freezer-safe containers. Freeze for maximum 1 month, leaving slight space at the top to allow for expansion. Thaw overnight in the refrigerator before reheating gently.
• Reheating Technique: Warm slowly in a pot over low heat, stirring occasionally to prevent sticking. Add a splash of fish stock or water to restore moisture and prevent seafood from becoming tough or rubbery.
• Meal Prep Wisdom: Separate seafood and broth when storing to maintain the best texture. Keep herbs and garnishes fresh by storing separately and adding just before serving to preserve their vibrant flavor and appearance.

Spectacular Jamie Oliver Seafood Bouillabaisse Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 37 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mediterranean seafood bouillabaisse by Jamie Oliver brings coastal French flavors to home kitchens. Rich saffron broth and fresh ocean catch create a delightful, aromatic dish you will savor with crusty bread.

---

Ingredients

Scale 1x2x3x

• 200 g (7 oz) salmon fillet, skinned
• 300 g (10.5 oz) halibut fillet, skinned
• 12 raw peeled prawns or langoustine tails
• 1 red onion
• 2 sticks celery
• 0.5 small bulb fennel
• 2 cloves garlic
• 1 red chilli, deseeded
• 0.5 butternut squash, peeled and grated
• 2 tbsps olive oil, plus extra for drizzling
• 1 glass dry white wine
• 800 g (28 oz) chopped plum tomatoes or passata
• 500 ml (17 fl oz) organic fish stock
• 0.5 lemon
• 1 large handful fresh flat-leaf parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Ingredients: Uniformly dice onion, celery, fennel, and garlic while deseeding red chili, creating a harmonious vegetable foundation for the bouillabaisse.
2. Build Base: Heat olive oil in a substantial pot, sauté vegetable mixture until translucent, then deglaze with white wine to concentrate flavors and create a robust aromatic backdrop.
3. Create Liquid Foundation: Incorporate crushed tomatoes, grated butternut squash, and fish stock. Bring to a rolling boil, then reduce to a gentle simmer, allowing ingredients to meld and develop deep, complex flavors for approximately 30 minutes.
4. Introduce Seafood: Add salmon and halibut chunks along with prawns into the simmering liquid. Cover and cook until seafood is perfectly tender and just cooked through, preserving its delicate texture and maritime essence.
5. Finish and Serve: Adjust seasoning with salt, pepper, and a bright lemon juice accent. Ladle into warmed serving bowls, embellish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, creating a visually stunning and flavor-packed seafood experience.

Notes

• Prep like a Pro: Uniformly dice vegetables to ensure even cooking and balanced flavor distribution in every spoonful.
• Wine Selection Matters: Choose a crisp, dry white wine that complements seafood, enhancing the overall depth of the bouillabaisse.
• Seafood Timing is Crucial: Add fish and prawns near the end to prevent overcooking, maintaining their delicate texture and preventing rubbery consistency.
• Finishing Touches Transform: A final drizzle of extra virgin olive oil and fresh parsley elevates the dish from good to restaurant-quality, adding brightness and richness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 90 mg