
Delicious Bouillabaisse
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- Serves 4
- Cooks in 75 mins (30m prep + 45m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Bouillabaisse
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2.Add the onion, garlic, and fennel. Cook until softened, about 5 minutes.
- 3.Stir in the chopped tomatoes and cook for another 5 minutes.
- 4.Pour in the white wine and simmer for 2 minutes to cook off the alcohol.
- 5.Add the fish stock, bay leaves, dried thyme, orange peel, and saffron threads.
- 6.Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- 7.Season the fish, mussels, shrimp, scallops, and lobster tail with salt and black pepper.
- 8.In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat.
- 9.Add the seafood and cook until the fish is opaque and the mussels have opened, about 5-7 minutes.
- 10.Remove the bay leaves and orange peel from the pot of broth.
- 11.Carefully pour the cooked seafood and any accumulated juices into the pot of broth.
- 12.Simmer for another 5 minutes to let the flavors meld together.
- 13.Serve the bouillabaisse hot, garnished with fresh parsley, and with crusty bread on the side.
lightbulb_outline Tips
- Make sure to use a variety of fresh seafood for the best flavor.
- Feel free to adjust the spices and herbs to suit your taste.
- Serve the bouillabaisse with a side of aioli for extra richness.
- Leftovers can be stored in the refrigerator for up to 2 days.