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Hearty Bouillabaisse



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. 2.Add the chopped onion, sliced fennel, and minced garlic. 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 let it simmer for 2 minutes to cook off the alcohol.
  5. 5.Add the fish stock, saffron threads, red pepper flakes, bay leaves, thyme sprigs, and grated orange zest. Bring to a boil.
  6. 6.Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
  7. 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. 8.Remove from heat and discard any unopened mussels or clams.
  9. 9.Drizzle the remaining tablespoon of olive oil over the bouillabaisse and sprinkle with chopped parsley.
  10. 10.Serve the bouillabaisse hot with crusty bread on the side.

lightbulb_outline Tips

  • chevron_rightMake sure to use fresh seafood for the best flavor.
  • chevron_rightFeel free to customize the seafood in this bouillabaisse based on your preferences.
  • chevron_rightServe the bouillabaisse with a side of rouille, a traditional French sauce made with garlic, saffron, and olive oil.