Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Bouillabaisse
1 lb mixed firm fish fillets (like red snapper, halibut, or sea bass), cut into large pieces
1/2 lb mussels, scrubbed and debearded
1/2 lb clams, scrubbed
1/2 lb medium shrimp, peeled and deveined
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
2 leeks, white and light green parts only, cleaned and sliced
1 fennel bulb, thinly sliced
4 tomatoes, peeled and diced
1 orange zest strip
1 pinch of saffron threads
1 teaspoon thyme
1 bay leaf
1/2 cup white wine
Salt and pepper to taste
Rouille sauce (optional, for serving)
Crusty bread (for serving)
1
Prepare the Broth:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, leeks, and fennel. Sauté until the vegetables are softened but not browned, about 5 minutes.
Add the tomatoes, orange zest, saffron, thyme, and bay leaf. Cook for another 2-3 minutes.
Pour in the fish stock and white wine. Bring to a simmer and cook for 20-30 minutes to allow the flavors to meld.
2
Cook the Seafood:
Add the firmer fish pieces to the broth and simmer for about 5 minutes.
Add the clams and mussels, cover, and cook until they start to open, about 5 minutes.
Add the shrimp and cook until just pink and opaque, about 3 minutes. Season with salt and pepper to taste. Discard any mussels or clams that do not open.
3
Serve:
Ladle the bouillabaisse into bowls, ensuring each serving gets a mix of fish and shellfish. Serve with crusty bread and rouille sauce on the side if desired.
Ingredients
Bouillabaisse
1 lb mixed firm fish fillets (like red snapper, halibut, or sea bass), cut into large pieces
1/2 lb mussels, scrubbed and debearded
1/2 lb clams, scrubbed
1/2 lb medium shrimp, peeled and deveined
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
2 leeks, white and light green parts only, cleaned and sliced
1 fennel bulb, thinly sliced
4 tomatoes, peeled and diced
1 orange zest strip
1 pinch of saffron threads
1 teaspoon thyme
1 bay leaf
1/2 cup white wine
Salt and pepper to taste
Rouille sauce (optional, for serving)
Crusty bread (for serving)
Directions
1
Prepare the Broth:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, leeks, and fennel. Sauté until the vegetables are softened but not browned, about 5 minutes.
Add the tomatoes, orange zest, saffron, thyme, and bay leaf. Cook for another 2-3 minutes.
Pour in the fish stock and white wine. Bring to a simmer and cook for 20-30 minutes to allow the flavors to meld.
2
Cook the Seafood:
Add the firmer fish pieces to the broth and simmer for about 5 minutes.
Add the clams and mussels, cover, and cook until they start to open, about 5 minutes.
Add the shrimp and cook until just pink and opaque, about 3 minutes. Season with salt and pepper to taste. Discard any mussels or clams that do not open.
3
Serve:
Ladle the bouillabaisse into bowls, ensuring each serving gets a mix of fish and shellfish. Serve with crusty bread and rouille sauce on the side if desired.
