Delicious Bouillabaisse

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, chopped
• 4 cloves Garlic, minced
• 1 Fennel bulb, sliced
• 2 Tomatoes, chopped
• 1 cup White wine
• 4 cups Fish stock
• 2 Bay leaves
• 1 teaspoon Thyme, dried
• 1 strip Orange peel
• 1/4 teaspoon Saffron threads
• 1 pound Red snapper fillets, cut into chunks
• 1 pound Mussels, cleaned and debearded
• 1/2 pound Shrimp, peeled and deveined
• 1/2 pound Scallops
• 1 Lobster tail, cut into chunks
• to taste Salt
• to taste Black pepper
• for garnish Fresh parsley, chopped
• for serving Crusty bread

restaurant_menu Method

1. 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. 2.Add the onion, garlic, and fennel. Cook until softened, about 5 minutes.
3. 3.Stir in the chopped tomatoes and cook for another 5 minutes.
4. 4.Pour in the white wine and simmer for 2 minutes to cook off the alcohol.
5. 5.Add the fish stock, bay leaves, dried thyme, orange peel, and saffron threads.
6. 6.Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
7. 7.Season the fish, mussels, shrimp, scallops, and lobster tail with salt and black pepper.
8. 8.In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat.
9. 9.Add the seafood and cook until the fish is opaque and the mussels have opened, about 5-7 minutes.
10. 10.Remove the bay leaves and orange peel from the pot of broth.
11. 11.Carefully pour the cooked seafood and any accumulated juices into the pot of broth.
12. 12.Simmer for another 5 minutes to let the flavors meld together.
13. 13.Serve the bouillabaisse hot, garnished with fresh parsley, and with crusty bread on the side.

lightbulb_outline Tips

• chevron_rightMake sure to use a variety of fresh seafood for the best flavor.
• chevron_rightFeel free to adjust the spices and herbs to suit your taste.
• chevron_rightServe the bouillabaisse with a side of aioli for extra richness.
• chevron_rightLeftovers can be stored in the refrigerator for up to 2 days.