Recipe of Bouillabaisse

Name: Recipe of Bouillabaisse
Prep time: 45 min
Total time: 45 min
Ingredients: 1 lb (450g) firm white fish fillets (such as cod or halibut); 8 large shrimp, peeled and deveined; 8 mussels, cleaned and debearded; 8 clams, scrubbed; 1/2 lb (225g) squid, cleaned and sliced into rings; 1/4 cup olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 fennel bulb, thinly sliced; 1 red bell pepper, diced; 1 can (14 oz/400g) diced tomatoes; 1/2 cup white wine; 4 cups fish or seafood stock; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 pinch saffron threads (optional); Salt and black pepper to taste; Fresh parsley, for garnish; Crusty bread, for serving

France

Bouillabaisse is a traditional Provençal fish stew originating from the coastal region of France. This hearty and flavorful dish combines a variety of fish and shellfish with aromatic herbs and spices. Served with a side of rouille sauce and crusty bread, it's a perfect dish for a special occasion or a cozy dinner.

Servings 4

Preparation 45 min

Cooking min

Calories kcal

How to Make Bouillabaisse

Instructions

Step 1

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, fennel, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Step 2

Stir in the diced tomatoes, white wine, fish or seafood stock, bay leaf, thyme, oregano, and saffron (if using). Season with salt and black pepper. Bring the mixture to a simmer and cook for 20-25 minutes, allowing the flavors to meld.

Step 3

While the broth simmers, cut the fish fillets into bite-sized pieces.

Step 4

Add the fish pieces to the simmering broth and cook for 5 minutes. Then, add the squid, shrimp, mussels, and clams. Cover the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.