Made with AI
Classic Bouillabaisse
Ingredients
- mixed fish fillets (like cod, snapper, and halibut)1 lb
- shrimp, peeled and deveined1/2 lb
- mussels, cleaned and debearded1/2 lb
- clams, scrubbed1/2 lb
- fennel bulb, thinly sliced1 whole
- onion, chopped1 whole
- garlic, minced3 cloves
- diced tomatoes14 oz
- fish stock4 cups
- white wine1 cup
- olive oil3 tablespoons
- bay leaf1 whole
- saffron threads1 pinch
- orange zest1 teaspoon
- Salt and pepperto taste
- chopped parsley1 tablespoon
- chopped fresh basil1 tablespoon
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the fennel, onion, and garlic, and sauté until the vegetables are soft, about 5 minutes.
- 2
Stir in the diced tomatoes with their juice, fish stock, white wine, bay leaf, saffron threads, and orange zest. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 20 minutes.
- 3
Add the chunks of fish to the pot and simmer for 5 minutes.
- 4
Add the shrimp, mussels, and clams to the pot. Cover and cook for 5 to 7 minutes or until the mussels and clams have opened and the shrimp is pink and opaque.
- 5
Discard any mussels or clams that have not opened after this time.
- 6
Taste the broth and adjust the seasoning if necessary. Sprinkle with chopped parsley and basil before serving.
- 7
Serve the bouillabaisse hot, with crusty bread on the side for dipping into the broth.
