Bouillabaisse

Bouillabaisse is a classic French seafood stew packed with a variety of fresh fish, tender shellfish, and aromatic herbs to bring the taste of the French coastline to your kitchen.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

2 leeks, white part only, sliced

3 cloves garlic, minced

1 fennel bulb, thinly sliced

2 large tomatoes, diced

2 cups fish stock

1 cup dry white wine

1 lb firm white fish (such as cod or halibut), cut into chunks

1 lb mussels, cleaned and debearded

1 lb shrimp, peeled and deveined

1/2 lb calamari, sliced into rings

1/4 cup fresh parsley, chopped

1 tsp saffron threads

1 tsp dried thyme

2 bay leaves

Salt and pepper to taste

1 crusty baguette, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, leeks, garlic, and fennel, and sauté for about 5 minutes until soft.

2. Add tomatoes and cook for another 5 minutes until they start to break down.

3. Pour in the fish stock and white wine. Add saffron, thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for 10 minutes.

4. Add the fish chunks and simmer for 5 minutes.

5. Add the mussels, shrimp, and calamari and cook until the mussels open and the shrimp turn pink, about 5 more minutes.

6. Discard any mussels that do not open. Stir in fresh parsley.

7. Serve hot with slices of crusty baguette on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat, gently warm the bouillabaisse in a pot over medium-low heat until heated through, being careful not to overcook the seafood.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.