Hearty Bouillabaisse
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- Serves 4
- Cooks in 60 mins (20m prep + 40m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Bouillabaisse
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat 1 tablespoon of olive oil in a large pot over medium heat.
- 2.Add the chopped onion, sliced fennel, and minced garlic. 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 let it simmer for 2 minutes to cook off the alcohol.
- 5.Add the fish stock, saffron threads, red pepper flakes, bay leaves, thyme sprigs, and grated orange zest. Bring to a boil.
- 6.Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
- 7.Add the sea bass chunks, shrimp, mussels, and clams to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
- 8.Remove from heat and discard any unopened mussels or clams.
- 9.Drizzle the remaining tablespoon of olive oil over the bouillabaisse and sprinkle with chopped parsley.
- 10.Serve the bouillabaisse hot with crusty bread on the side.
lightbulb_outline Tips
- Make sure to use fresh seafood for the best flavor.
- Feel free to customize the seafood in this bouillabaisse based on your preferences.
- Serve the bouillabaisse with a side of rouille, a traditional French sauce made with garlic, saffron, and olive oil.