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Bouillabaisse: Discover the Secrets to This Classic Dish

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Bouillabaisse is a traditional Provençal fish stew that combines a variety of seafood with aromatic vegetables and herbs, creating a rich and flavorful dish.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium fennel bulb, chopped
  • 1 medium carrot, diced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups fish stock or seafood broth
  • 1 teaspoon saffron threads
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound firm white fish fillets (such as cod or halibut), cut into chunks
  • 1 pound shrimp, peeled and deveined
  • 1 cup mussels, cleaned and debearded
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, chopped fennel, and diced carrot. Cook for another 5 minutes until the vegetables are softened.
  3. Add the diced tomatoes (with their juice), fish stock, saffron, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for 10 minutes.
  4. Season the broth with salt and pepper to taste.
  5. Add the fish chunks to the pot and simmer for 5 minutes.
  6. Carefully add the shrimp and mussels, cover the pot, and cook for an additional 5-7 minutes, or until the mussels have opened and the shrimp are pink and opaque.
  7. Remove the bay leaf and discard. Serve the bouillabaisse hot, garnished with fresh parsley and lemon wedges on the side.

Notes

  • For added depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
  • You can customize the seafood based on availability; feel free to include scallops or clams for variety.

Nutrition

Find it online: https://quickeasydishes.com/bouillabaisse-classic-french-fish-stew-recipe/