Provençal Style Bouillabaisse

Provençal Style Bouillabaisse is a renowned seafood stew from the Provence region in France. This savory dish features a variety of fresh fish and shellfish, combined with aromatic herbs and tomatoes. The distinctive flavors come from a rich broth infused with saffron, fennel, and garlic, evoking the essence of the Mediterranean coast. Whether enjoyed as a comforting meal or a refined dinner dish, Provençal Style Bouillabaisse offers a delightful culinary experience for seafood enthusiasts.

Ingredients

• 1 whole onion, chopped
• 2 cloves garlic, minced
• 1 cup fennel bulb, sliced
• 1 cup white wine
• 2 cans diced tomatoes
• 4 cups fish stock
• 1 pinch saffron threads
• 1 lb assorted firm white fish fillets, cut into chunks
• 1 lb mixed shellfish (mussels, clams, shrimp)
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the onion, garlic, and fennel, and sauté for 5 minutes until softened.
3. Pour in the white wine and cook for about 5 minutes until reduced by half.
4. Stir in the diced tomatoes, fish stock, and saffron threads.
5. Bring the broth to a simmer and cook for 20 minutes to meld the flavors.
6. Add the fish fillets and shellfish to the pot and simmer for another 10-15 minutes until the seafood is cooked through.
7. Season to taste with salt and pepper, then sprinkle with fresh parsley prior to serving.

Keywords: Stew, Herbs, Tomatoes, Main Course, French

Spice Rack: Saffron, Garlic, Parsley

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