Seafood Bouillabaisse

A traditional Provençal fish stew, this bouillabaisse is brimming with fresh seafood and infused with aromatic herbs and saffron. Serve with a slice of crusty bread to soak up the delicious broth.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 6

Ingredients

2 lbs assorted fresh fish (such as snapper, cod, or halibut), cleaned and cut into chunks

1 lb mussels, scrubbed and debearded

1 lb shrimp, peeled and deveined

1 onion, chopped

2 garlic cloves, minced

1 leek, sliced

2 celery stalks, chopped

1 fennel bulb, thinly sliced

1 (14 oz) can diced tomatoes

1 cup dry white wine

4 cups fish stock

1/4 tsp saffron threads

1 bay leaf

1 tsp dried thyme

1 tsp dried orange zest

Salt and pepper to taste

1/4 cup chopped fresh parsley

Crusty bread, for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, leek, celery, and fennel, and sauté until softened, about 5 minutes.

2. Stir in the diced tomatoes, white wine, fish stock, saffron, bay leaf, thyme, orange zest, salt, and pepper. Bring to a simmer and cook for 10 minutes.

3. Add the fish chunks to the pot and simmer gently for 5 minutes.

4. Add the mussels and shrimp, cover, and cook until the mussels open and the shrimp are pink and cooked through, about 5 minutes more.

5. Discard any mussels that do not open. Stir in the chopped parsley.

6. Serve hot with crusty bread on the side to soak up the broth.

Storage

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

Reheating

Reheat gently on the stovetop over 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.