Bouillabaisse recipe

Bouillabaisse recipe

Bouillabaisse recipe

Bouillabaisse is a classic French fish stew that’s packed with flavor and history. Imagine a bustling seaside market in Marseille, France, where the air is filled with the salty tang of the sea and the aroma of fresh herbs. That’s where the inspiration for Bouillabaisse comes from! This hearty stew is a celebration of the bounty of the Mediterranean, brimming with a variety of fish and shellfish, all simmering together in a rich broth of tomatoes, saffron, and herbs. It’s a dish that tells a story, a story of fishermen bringing in their catch of the day and sharing it with their families and friends. So next time you’re craving a taste of the French Riviera, dive into a bowl of Bouillabaisse and let your taste buds take you on a culinary adventure!

Yields: 6 servings Prep time: 30 minutes Cook time: 1 hour

Ingredients:

  • 1/4 cup olive oil  
     
  • 1 large onion, chopped
  • 2 leeks, white and light green parts only, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds  
     
  • 1/2 teaspoon saffron threads  
     
  • 1/4 teaspoon cayenne pepper
  • 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc  
     
  • 4 cups fish stock
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 bay leaf  
     
  • 1 pound cod fillets, cut into 1-inch pieces
  • 1 pound shrimp, peeled and deveined
  • 1 pound mussels, scrubbed
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot

Instructions

Get started:

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion and leeks and cook until softened, about 5-7 minutes.
  3. Add garlic, fennel seeds, saffron threads, and cayenne pepper and cook for 1 minute more.

Add remaining ingredients:

  1. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
  2. Add fish stock, crushed tomatoes, and bay leaf.
  3. Bring to a simmer, then reduce heat to low and cook for 30 minutes.
  4. Add cod, shrimp, and mussels and cook until the seafood is cooked through, about 5-7 minutes.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh parsley.

Serve:

  1. Serve the bouillabaisse hot with crusty bread.

Enjoy!