Easy bouillabaisse with spinach

Total Time
23 min
8 min
15 min
Bouillabaisse is a classic Provençal fisherman's stew originating with roots in the port city of Marseille that is traditionally was made by simmering the shrimp shells and fish bones with vegetables to create a robust broth that is the base for seafood stew. Here bottled clam juice and white wine do the trick. Since mussels can be sandy, soak them in a bowl of cold water for 2 to 3 minutes so that the sand sinks to the bottom of the bowl. In France, this stew may be served hot or cold.


Olive oil

1 Tbsp

Uncooked onion(s)

1 cup(s), chopped, frozen chopped variety

Uncooked bell pepper(s)

½ cup(s), green, frozen variety


1 large clove(s), minced

Canned clam juice

24 oz, or 3 cups fish or vegetable broth

Canned diced tomatoes

14½ oz

White wine

¼ cup(s)

Dried thyme

1 tsp

Black pepper

¼ tsp, freshly ground

Uncooked halibut fillet(s)

½ pound(s), or cod, cut into 1-inch pieces

Uncooked shrimp

½ pound(s), peeled and deveined

Uncooked mussels in shells

½ pound(s), scrubbed

Fresh spinach

2 cup(s), baby leaves variety


  1. Heat the oil in a large nonstick Dutch oven over high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the clam juice, tomatoes, wine, thyme, and pepper; bring to a boil over high heat.
  2. Add the fish fillets, shrimp, and mussels; return to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, until the fish and shrimp are just opaque in the center and the mussels open, about 2 minutes. Discard any mussels that don’t open. Stir in the spinach until wilted, about 1 minute. Yields about 2 cups per serving.


Repeat soaking them, using fresh water until there is no more sand in the bowl. Then scrub them with a stiff brush under cold running water.