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.
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
Join me and let's see 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.
Step 5
Discard any unopened clams or mussels.
Step 6
Ladle the bouillabaisse into serving bowls, making sure to distribute the seafood evenly. Garnish with fresh parsley.
Step 7
Serve hot with crusty bread and rouille sauce on the side. Enjoy your taste of the Mediterranean!