Bouillabaisse
May 22
5 min read
No comments
A flavorful and hearty seafood stew from the Provence region of France.
Bouillabaisse is a traditional seafood stew originating from the Provence region of France. This flavorful and hearty dish features a variety of fish and shellfish cooked in a fragrant broth of tomatoes, onions, garlic, and aromatic herbs. Bouillabaisse is typically served with a side of rouille, a spicy garlic mayonnaise, and crusty bread. It is a wonderful choice for a special occasion or a cozy dinner with loved ones.
Ingredients
- Fish fillets (e.g., snapper, halibut, cod) — 1 pound
- Shellfish (e.g., clams, mussels, shrimp) — 1 pound
- Onion — 1 large, chopped
- Garlic cloves — 3-4, minced
- Tomatoes — 2 large, diced
- Fish stock or vegetable broth — 4 cups
- White wine — 1/2 cup
- Saffron threads — 1/4 teaspoon
- Bay leaves — 2
- Thyme — 1 teaspoon, chopped
- Orange peel — 1 strip
- Olive oil — 2 tablespoons
- Salt — 1 teaspoon
- Black pepper — 1/4 teaspoon
- Rouille (spicy garlic mayonnaise) — For serving
- Crusty bread — For serving
Directions
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until softened and fragrant.
3. Add the diced tomatoes, saffron threads, bay leaves, thyme, orange peel, salt, and black pepper to the pot. Cook for a few minutes to allow the flavors to meld.
4. Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
5. Add the fish stock or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
6. While the broth is simmering, prepare the fish and shellfish. Cut the fish fillets into bite-sized pieces. Clean and scrub the shellfish.
7. Add the fish fillets to the pot and cook for about 5 minutes, or until they are just cooked through and flaky.
8. Add the shellfish to the pot. Cover the pot and cook for another 5 minutes, or until the shellfish have opened.
9. Discard any unopened shellfish.
10. Taste the broth and adjust the seasoning if needed.
11. Remove the pot from the heat and discard the bay leaves and orange peel.
12. Serve the bouillabaisse in bowls, garnished with chopped parsley and accompanied by rouille and crusty bread.
13. Enjoy the rich flavors of this delicious Bouillabaisse!