Bouillabaisse
Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn’t sold that morning. This French fish stew is loaded with fresh seafood and flavorful broth. The perfect soup to make on any weeknight dinner or special occasion!
Ingredients
4 tablespoon olive oil
1 cup diced onion
1 fennel bulb, (trimmed and chopped)
¾ cup diced celery
½ cup diced carrots
4 garlic cloves, (minced)
1 cup diced red potatoes
2½ cups diced fresh tomatoes, (peeled)
1 bay leaf
½ teaspoon saffron threads
3 thyme sprigs
4 cups fish or seafood stock
1¼ pound chopped boneless fish , (such as cod, halibut, red snapper, or sea bass), cut into 2-inch pieces
2-3 small lobster tails , (about 4 oz each, halved)
15 shrimp
¾ pound clams
½ pound mussels
6 sea scallops
Instructions
In a large dutch oven, heat oil over medium-high heat. Cook onion, celery, carrot, potato, fennel for 8 minutes.
Add garlic, chopped tomatoes, bay leaf, thyme, and saffron. Cook and keep stirring for 8 minutes. Add the broth and bring to a moderate boil until it is thickened a bit and until the potatoes are almost tender.
Add the fish then lower the heat and simmer for 2 minutes. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked. Adjust seasoning with salt and black pepper if needed. Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soups page.
Bouillabaisse