Can You Share a Recipe for Sea Scallop Soup (Bouillabaisse)?

Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille, is one of the most iconic dishes of French cuisine. It’s a dish with a rich history, originally created by fishermen using the bony rockfish they couldn’t sell to restaurants. Over time, bouillabaisse evolved into a luxurious, aromatic soup that features a variety of seafood. While the classic recipe often includes a mix of fish like snapper and monkfish, this version spotlights the delicate flavor of sea scallops, making it a perfect dish for special occasions or a comforting meal at home.

The Essence of Bouillabaisse

At its core, bouillabaisse is more than just a seafood soup; it's a celebration of fresh ingredients, vibrant flavors, and the artistry of slow cooking. The dish is renowned for its aromatic broth, infused with saffron, garlic, fennel, and tomatoes. The flavors are deeply layered, creating a harmony between the sweetness of the seafood and the warmth of the spices. Traditionally, bouillabaisse is served with a side of rouille—a garlicky, saffron-infused mayonnaise—that adds a creamy, spicy kick to the soup.

Why Sea Scallops?

Sea scallops are an excellent choice for this version of bouillabaisse because of their sweet, delicate flavor and tender texture. When cooked in the aromatic broth, they absorb the rich flavors while still maintaining their natural sweetness. The result is a dish that's both light and luxurious, offering a refined take on the traditional bouillabaisse.

Ingredients You’ll Need

For this recipe, you’ll need the following ingredients:

For the Bouillabaisse:

1 lb of fresh sea scallops

1/2 lb of shrimp, peeled and deveined

1/2 lb of white fish (such as cod or snapper), cut into chunks

1 fennel bulb, thinly sliced

1 large onion, chopped

4 cloves of garlic, minced

1 large leek, cleaned and sliced

4 ripe tomatoes, peeled, seeded, and chopped (or 1 can of diced tomatoes)

1/2 cup of dry white wine

1/4 teaspoon of saffron threads

2 bay leaves

1 teaspoon of fennel seeds

1 teaspoon of dried thyme

1 teaspoon of orange zest

4 cups of fish stock or clam juice

2 tablespoons of olive oil

Salt and freshly ground black pepper to taste

For the Rouille:

1 large egg yolk

1 clove of garlic, minced

1/2 teaspoon of saffron threads

1 teaspoon of Dijon mustard

1/2 cup of olive oil

Salt to taste

A pinch of cayenne pepper (optional)

A squeeze of lemon juice

Step-by-Step Instructions

1. Prepare the Bouillabaisse Broth:

Begin by heating the olive oil in a large, heavy pot over medium heat. Add the chopped onion, fennel, leek, and garlic. Cook, stirring frequently, until the vegetables are soft and translucent, about 10 minutes.

Add the tomatoes, fennel seeds, dried thyme, orange zest, bay leaves, and saffron threads to the pot. Cook for another 5 minutes, allowing the flavors to meld together.

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, then add the fish stock. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes to develop the flavors.

2. Cook the Seafood:

After the broth has simmered and the flavors have deepened, season it with salt and pepper to taste.

Add the white fish chunks to the pot, cooking for about 5 minutes. Next, add the shrimp and cook for another 3-4 minutes until they turn pink and opaque.

Finally, gently place the sea scallops into the broth, simmering for just 2-3 minutes until they are barely cooked through. Be careful not to overcook the scallops as they can become tough.

3. Prepare the Rouille:

While the broth is simmering, you can prepare the rouille. In a small bowl, combine the egg yolk, minced garlic, saffron threads, and Dijon mustard.

Slowly whisk in the olive oil, starting with a few drops at a time until the mixture begins to emulsify. Continue to add the oil in a slow, steady stream, whisking constantly until the rouille is thick and creamy.

Season with salt, a pinch of cayenne pepper (if using), and a squeeze of lemon juice. Adjust the seasoning to taste.

4. Serve the Bouillabaisse:

Ladle the hot bouillabaisse into large bowls, making sure to include a generous portion of seafood and broth in each serving.

Serve the soup with slices of crusty French bread, generously spread with rouille. The bread can be dunked into the soup, adding an extra layer of flavor and richness.

Tips for the Perfect Bouillabaisse

Use Fresh Ingredients: The quality of the seafood and vegetables is crucial to the success of bouillabaisse. Whenever possible, use the freshest sea scallops, shrimp, and fish you can find.

Don’t Rush the Broth: Allowing the broth to simmer slowly gives the flavors time to develop, resulting in a more complex and flavorful dish.

Customize Your Bouillabaisse: While this recipe focuses on sea scallops, feel free to add other seafood such as mussels, clams, or even lobster tails to create your own uniqueversion.

Pairing Suggestions

A dish as rich and flavorful as bouillabaisse deserves a well-matched wine. A crisp, dry white wine like a Sauvignon Blanc or a light rosé from Provence would complement the soup's flavors beautifully. The acidity in these wines balances the richness of the broth and enhances the sweetness of the seafood.

Conclusion

Sea Scallop Bouillabaisse is a sophisticated and satisfying dish that brings the flavors of the French coast to your table. Whether you’re hosting a dinner party or simply want to treat yourself to a gourmet meal, this recipe is sure to impress. The combination of the fragrant broth, tender scallops, and spicy rouille creates a memorable culinary experience that's well worth the effort. Enjoy!