Bouillabaisse

Bouillabaisse is a traditional French seafood stew originating from the port city of Marseille. Known for its rich broth, this dish combines a variety of fish, shellfish, aromatic herbs, and vegetables. Bouillabaisse offers an enticing taste of the Mediterranean with each spoonful. The secret to a great bouillabaisse is the freshness of the seafood and the harmonious balance of herbs and spices. This dish is often served with crusty bread or a side of saffron-infused rouille, making for a complete culinary experience.

Ingredients

• 1 whole garlic bulb, cloves separated and peeled
• 2 Tbsp olive oil
• 1 cup onions, chopped
• 1 cup leeks, sliced
• 1 cup fennel bulb, chopped
• 1 cup tomatoes, chopped
• 1 cup dry white wine
• 4 cups fish stock
• 1 tsp saffron threads
• 1 Tbsp orange zest
• 2 lbs assorted fish fillets, such as cod, halibut, and snapper
• 1 lb mixed shellfish, such as mussels, clams, and shrimp

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel. Sauté for 5 to 7 minutes or until softened.
2. Stir in the chopped tomatoes, white wine, fish stock, saffron, and orange zest. Increase the heat and bring the mixture to a simmer.
3. Add the fish fillets, reduce to a gentle simmer, cover, and cook for 10 minutes until the fish is tender.
4. Add the mixed shellfish to the pot, cover, and simmer for an additional 5 to 7 minutes or until the shells have opened and the shrimp are pink.
5. Season the stew with a pinch of black pepper and serve immediately with crusty bread or rouille on the side.

Keywords: Stew, Herbs, Vegetables, Main course, French

Spice Rack: Garlic, Saffron, Black Pepper

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---