Name: Bouillabaisse(Fish Stew)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
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)

AuthorJulia ForesekCategoryFrench, Main Course, SeafoodDifficultyIntermediate

Yields6 Servings

Prep 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)

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.

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.

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