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Bouillabaisse

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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image
imagePreparation time20 minutes
imageCooking time40 minutes
imageTotal time1 hour
Dinner

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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