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    Bouillabaisse Recipe with Tomatoes and Saffron

    Published August 24, 2012. This post may contain affiliate links. Please read my disclosure policy.

    Gosh do I love seafood.  I love it in sushi, I love it on the grill, I love it in pasta, and man do I love a good Bouillabaisse Recipe!  It’s kind of the best of all worlds and you can get creative with the broth and the seafood that goes in it.  It seem that almost any recipe with tomatoes and saffron is going to be good, but it does go amazingly awesome in this stew, but also you want to make sure you’ve got a good supporting cast of seafood such as clams, mussels, squid, salmon, etc.  So, if you have a few tomatoes laying around the house and some random parts of seafood than this Bouillabaisse Recipe with Tomatoes and Saffron is the way to go!

    alt = "tomato saffron bouillabaisse"

    Let's Cook - Chef Billy Parisi

    Bouillabaisse Recipe with Tomatoes and Saffron

    If you love seafood than you will absolutely love this Bouillabaisse recipe. Learn how to make this simple delicious broth with tomatoes and saffron.
    Servings: 2
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes


    For the Broth:

    • 4 finely minced cloves of garlic
    • 1/2 sliced fresh fennel bulb
    • 1/2 thinly sliced sweet onion
    • 3/4 cups of cherry tomatoes sliced in half
    • 1/2 cup of white wine
    • 2 cups of vegetable stock
    • 1/2 to 1 teaspoon of saffron threads
    • Kosher salt and fresh cracked pepper to taste

    For the Seafood:

    • 1 small lobster, tail removed from shell and cut into 1
    • 4 to 5 clams
    • 6 mussels
    • 3 to 4 large scallops, foot removed
    • 4 to 6 pieces of 26-30 shrimp, tail and shell removed
    • 4 ounce fillet of salmon cut into 1
    • 2 tablespoons of olive oil
    • Kosher salt and fresh cracked pepper to taste


    • Broth: In a large saute pan on high heat add in olive oil and caramelize garlic, fennel and onions. Once browned add in tomatoes and deglaze with white wine. When the wine is almost gone add in the stock, saffron, adjust the seasonings with salt and pepper and simmer.
    • Seafood: In a large saute pan on high caramelize all of the seafood. Once the seafood is browned and almost cooked through add it to the broth and simmer for 3 to 4 minutes.
    • To Serve: Place the seafood and broth in a bowl and garnish with Jasmine rice, French bread and sliced green onions.


    Calories: 448kcalCarbohydrates: 22gProtein: 36gFat: 19gSaturated Fat: 3gCholesterol: 146mgSodium: 1650mgPotassium: 1119mgFiber: 3gSugar: 8gVitamin A: 920IUVitamin C: 27.6mgCalcium: 141mgIron: 3.3mg
    Course: lunch, Main
    Cuisine: French