Recipe of Bouillabaisse

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

Directions

1. 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.

2. 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.

3. 3

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

4. 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.

5. 5

   Discard any unopened clams or mussels.

6. 6

   Ladle the bouillabaisse into serving bowls, making sure to distribute the seafood evenly. Garnish with fresh parsley.

7. 7

   Serve hot with crusty bread and rouille sauce on the side. Enjoy your taste of the Mediterranean!