French Bouillabaisse Seafood Quinoa with Saffron and Fennel

Name: French Bouillabaisse Seafood Quinoa with Saffron and Fennel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 bulb (280 g) fennel bulb, trimmed, halved lengthwise, cored, and sliced into ¼-inch (6 mm) half-moons; 5 cloves (25 g) garlic cloves, minced; 1 medium (150 g) yellow onion, diced into ½-inch (1.3 cm) pieces; 1 can (14.5 oz / 411 g) (411 g) canned diced tomatoes (with juices); 3½ cups (840 ml) fish or seafood stock, warm; ¼ teaspoon (½ g) saffron threads, toasted and steeped in ¼ cup (60 ml) hot stock; ½ cup (120 ml) dry white wine; 1 whole orange, finely zested (about 2 teaspoons / 5 g), fruit reserved for juice if desired; 1 cup (200 g) quinoa, uncooked, rinsed; 1 pound (450 g) cod fillet, skinless, cut into 2-inch (5 cm) chunks, patted dry; ¾ pound (340 g) large shrimp, peeled and deveined, patted dry; to taste sea salt; to taste freshly ground black pepper; ½ teaspoon (1 g) fennel seeds; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped

From the MyKitchenBank Kitchen

A modern riff on the Provençal classic, this dish trades the traditional fish stew broth for quinoa as the base, braised in a fragrant saffron-tomato broth infused with fennel, garlic, and orange zest. Tender cod and shrimp are added near the end so they stay succulent, while a garlicky rouille and crusty bread complete the meal. It's elegant enough for dinner guests but ready in under an hour.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings

Save to My Kitchen Jump to recipe

Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil
1 bulb (280 g) fennel bulb, trimmed, halved lengthwise, cored, and sliced into ¼-inch (6 mm) half-moons
5 cloves (25 g) garlic cloves, minced
1 medium (150 g) yellow onion, diced into ½-inch (1.3 cm) pieces
1 can (14.5 oz / 411 g) (411 g) canned diced tomatoes (with juices)
3½ cups (840 ml) fish or seafood stock, warm
¼ teaspoon (0.5 g) saffron threads, toasted and steeped in ¼ cup (60 ml) hot stock
½ cup (120 ml) dry white wine
1 whole orange, finely zested (about 2 teaspoons / 5 g), fruit reserved for juice if desired
1 cup (200 g) quinoa, uncooked, rinsed
1 pound (450 g) cod fillet, skinless, cut into 2-inch (5 cm) chunks, patted dry
¾ pound (340 g) large shrimp, peeled and deveined, patted dry
to taste sea salt
to taste freshly ground black pepper
½ teaspoon (1 g) fennel seeds
¼ teaspoon (0.5 g) red pepper flakes (optional)
¼ cup (15 g) fresh flat-leaf parsley, chopped

Equipment (6)

4-quart (3.8 L) braising pot or Dutch oven
Small skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Instant-read thermometer (recommended)

Steps

Before you start

Toast the saffron threads in a dry skillet for 30 seconds, then steep in ¼ cup (60 ml) hot broth off the heat while you prep other ingredients
Have all seafood at hand and pat dry before cooking—this prevents splattering and promotes even browning
Preheat a 4-quart (3.8 L) braising pot or Dutch oven before sautéing aromatics

1
Toast and steep saffron
- In a small dry skillet over medium heat, warm the saffron threads for about 30 seconds, shaking the pan gently, until fragrant.
- Turn off the heat, pour ¼ cup (60 ml) of the warm fish stock over them, and let steep for 5 minutes.
- Set aside.
+ Show details− Hide details
Ready when: Saffron liquid turns deep golden yellow
Tip: Do not let saffron burn; it becomes bitter. A brief warm-through is enough.
2
Sauté aromatics
- In the 4-quart (3.8 L) braising pot, heat the olive oil over medium-high heat until it shimmers.
- Add the sliced fennel, diced onion, fennel seeds, and red pepper flakes if using.
- Cook for 6–7 minutes, stirring occasionally, until the fennel and onion are golden and beginning to soften.
- Add the minced garlic and cook for another 1 minute until fragrant.
+ Show details− Hide details
Ready when: Fennel is light golden, onion is translucent, garlic is fragrant
Tip: Do not let garlic brown or it will taste acrid. Stir constantly in the last minute.
3
Deglaze with wine
- Pour the dry white wine into the pot, scraping the bottom with a wooden spoon to lift all the caramelized bits.
- Let it bubble for 1–2 minutes to reduce slightly and cook off raw alcohol flavor.
+ Show details− Hide details
Ready when: Wine has reduced by about half, you can smell the alcohol has mostly burned off
Tip: Scrape firmly to incorporate all the flavorful fond from the bottom of the pot.
4
Build the braising liquid
- Add the canned diced tomatoes (with their juices), the remaining fish stock (3¼ cups / 780 ml), the saffron with its steeping liquid, and the orange zest.
- Stir well to combine.
- Bring to a gentle simmer over medium heat.
+ Show details− Hide details
Ready when: Liquid reaches a gentle simmer with small bubbles breaking the surface
Tip: Keep heat at medium so the liquid simmers gently, not boiling hard, which would toughen the seafood later.
5
Add quinoa and braise
- Stir in the rinsed quinoa.
- Season the braising liquid with sea salt and black pepper to taste.
- Increase heat to medium-high and bring to a boil, then reduce to medium-low.
- Cover partially with the pot lid ajar (or use a piece of parchment paper under the lid) and braise for 20–22 minutes, stirring once or twice, until the quinoa is almost tender and most of the liquid is absorbed.
+ Show details− Hide details
Ready when: Quinoa grains are translucent and tender, little liquid remains in the pot
Tip: Keep the lid partially ajar so steam can escape and the liquid reduces evenly. If too much liquid remains at 20 minutes, increase heat slightly for the last 2 minutes.
6
Prepare seafood for cooking
- While the quinoa braises, pat the cod chunks and shrimp dry with paper towels.
- This prevents steam splatters and helps them brown slightly.
+ Show details− Hide details
Tip: Wet seafood releases moisture that can splatter. Drying them ensures they cook evenly and develop a light golden exterior.
7
Nestle in cod and shrimp
- Once the quinoa is nearly tender, gently nestle the cod chunks into the braising liquid.
- Cover and cook for 5 minutes on medium heat.
- Then carefully stir in the shrimp, cover again, and cook for another 3–4 minutes until the shrimp are opaque and pink, and the cod is opaque throughout (internal temperature of 145°F / 63°C for both).
+ Show details− Hide details
Ready when: Cod breaks apart easily, shrimp are opaque and firm, internal temperature reaches 145°F (63°C)
Tip: Add cod first (it takes longer) and shrimp last so both finish cooking at the same time. Do not stir aggressively or the fish will break apart.
8
Finish and serve
- Remove from heat.
- Taste the braising liquid and adjust salt and pepper as needed.
- Divide the bouillabaisse among four shallow bowls, making sure each has an equal mix of quinoa, cod, and shrimp.
- Scatter fresh chopped parsley over the top.
- Serve hot with crusty bread and, if desired, a dollop of garlicky rouille or a drizzle of extra-virgin olive oil.
+ Show details− Hide details
Tip: Let the dish rest off heat for a minute so flavors settle. Serve immediately in warmed bowls to keep the quinoa and seafood at the perfect temperature.

Good to know

Tips

Orange zest is essential to bouillabaisse; it adds brightness and a subtle citrus note that balances the saffron. Use a microplane zester for fine, even zest that distributes easily through the braising liquid.
For a restaurant-style touch, serve with crusty bread brushed with olive oil and garlic (or topped with garlicky rouille if you have time to make it), and a small bowl of extra-virgin olive oil on the side for drizzling.
This dish is forgiving with timing if your fennel, onion, and garlic take slightly longer to caramelize than expected—just add a minute or two. The saffron-infused liquid will still develop deep flavor.
If your shrimp are very large (21–25 count per pound or fewer), you may need an extra minute of cooking. Check one at the thickest point; it should break apart easily when pressed with a fork.

Make ahead

Rinse the quinoa and prep all vegetables (fennel, onion, garlic, parsley) up to 4 hours ahead and store in separate airtight containers in the refrigerator. Toast and steep the saffron no more than 30 minutes before cooking. Peel and devein shrimp up to 8 hours ahead and store in an airtight container in the coldest part of the refrigerator.

Storage & reheating

This dish is best served immediately. Leftovers may be refrigerated in an airtight container for up to 2 days; however, the seafood will continue to cook slightly as it cools, and the texture of the cod may become drier upon reheating. To reheat, gently warm the bouillabaisse in a covered pot over medium-low heat with a splash of fish stock or water, stirring occasionally, for about 5–8 minutes until heated through. Do not freeze—the seafood does not reheat well. Any uneaten braising liquid and quinoa can be frozen separately for up to 3 months and used as a soup base for other dishes.

Substitutions

cod fillet, skinless → halibut, haddock, or sea bass. Any firm white fish works; adjust cooking time slightly based on thickness. Thinner fillets may cook in 4 minutes total instead of 5 + 3.
large shrimp, peeled and deveined → large scallops or a mix of shrimp and mussels. Scallops cook in about the same time as shrimp. Mussels should be added with the shrimp; discard any that don't open after 4 minutes.
fish or seafood stock → clam juice mixed with equal parts chicken or vegetable stock, or water with a splash of white wine. Fish stock is traditional but clam juice adds deeper brininess. Avoid beef broth, which is too heavy for this dish.
fennel bulb → celery heart or leek (white and light green parts only). You will lose the signature anise flavor, but celery and leek still provide sweetness and body. Use the same weight.