Classic French Bouillabaisse

local_grocery_store Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 2 potatoes, peeled and diced
• 4 cups fish stock
• 1/4 tsp saffron threads
• 1 bay leaf
• 2 lbs assorted seafood, cleaned and cut into bite-sized pieces (e.g. cod, shrimp, mussels, clams, squid)
• to taste salt
• to taste black pepper
• 1 baguette, sliced and toasted
• 1/2 cup rouille, (optional, for serving)

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat. Add the onion, fennel, and garlic, and cook until softened, about 5 minutes.
2. 2.Add the tomatoes, potatoes, fish stock, saffron, and bay leaf. Bring to a simmer and cook for 20 minutes, or until the potatoes are tender.
3. 3.Add the seafood to the pot and cook for 5-10 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any mussels or clams that do not open.
4. 4.Season with salt and black pepper to taste.
5. 5.Serve the bouillabaisse hot with toasted baguette slices and rouille, if desired.

lightbulb_outline Tips

• chevron_rightUse a variety of seafood for the best flavor.
• chevron_rightMake sure to clean the seafood thoroughly before cooking.
• chevron_rightDiscard any mussels or clams that do not open.