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Bouillabaisse

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 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.

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

  1. Cook Vegetables: In a large pot, sauté onions, leeks, garlic, and fennel in olive oil.
  2. Add Liquids: Add white wine, fish stock, saffron, orange zest, and fennel seeds. Bring to a simmer.
  3. Add Seafood: Add fish, shrimp, mussels, and clams. Cook until seafood is cooked through.
  4. Serve: Serve hot with rouille and crusty bread. Enjoy!

Find it online: https://whattoeatathome.com/bouillabaisse-recipe/