Bouillabaisse
Dinner
Bouillabaisse is a traditional Provençal fish stew with a variety of fish and shellfish, flavored with saffron and served with a garlic rouille.
Preparation
Step 1
In a large pot, heat olive oil and sauté onions, leeks, garlic, and fennel until tender.
Step 2
Add tomatoes and cook until softened.
Step 3
Stir in white wine and saffron threads. Cook for 5 minutes.
Step 4
Add fish stock and bring to a simmer.
Step 5
Add fish pieces and cook for 10 minutes.
Step 6
Add shellfish and cook until they open, about 5 minutes.
Step 7
Season with salt and black pepper.
Step 8
Serve hot, garnished with fresh parsley and a side of garlic rouille.
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Preparation time20 minutes
Cooking time40 minutes
Total time1 hourDinner
Difficulty level
Hard
Dishes
6
Allergens
Fish, Shellfish
Cuisine
French Cuisine
Diet type
Non-Vegetarian
Nutrition facts
High in protein and rich in flavors.
Ingredients
- 500g assorted fish (such as cod, halibut, or snapper), cut into pieces
- 500g shellfish (such as mussels, clams, or shrimp)
- 2 onions, chopped
- 2 leeks, sliced
- 4 tomatoes, chopped
- 4 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 cup white wine
- 4 cups fish stock
- 1 tsp saffron threads
- 2 tbsp olive oil
- Salt
- Black pepper
- Fresh parsley for garnish
- Garlic rouille for serving
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