Bouillabaisse
PrintBouillabaisse
Bouillabaisse is a traditional Provençal fish stew made with a variety of seafood, including fish, shellfish, and mussels, cooked in a broth infused with saffron, fennel, and orange peel. The dish is served with rouille, a garlicky mayonnaise-like sauce, and crusty bread. It’s a complex and flavorful dish that showcases the bounty of the sea.
- Total Time: 2 h
- Yield: 6 portions 1x
- Category: High
Ingredients
Units
Scale
- 1 lb firm white fish (like cod or haddock)
- 1/2 lb shrimp
- 1/2 lb mussels
- 1/2 lb clams
- 1 onion, chopped
- 2 leeks, sliced
- 2 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 bottle white wine
- 4 cups fish stock
- 1 tsp saffron threads
- 1 tsp orange zest
- 1/2 tsp fennel seeds
- 2 tbsp olive oil
Instructions
- Cook Vegetables: In a large pot, sauté onions, leeks, garlic, and fennel in olive oil.
- Add Liquids: Add white wine, fish stock, saffron, orange zest, and fennel seeds. Bring to a simmer.
- Add Seafood: Add fish, shrimp, mussels, and clams. Cook until seafood is cooked through.
- Serve: Serve hot with rouille and crusty bread. Enjoy!
