La Bouillabaisse
A traditional French fish stew prepared with a variety of seafood, aromatic vegetables, and herbs simmered in a rich broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish Fillets (such as cod or haddock, cut into chunks) | 500 | Grams |
| Mussels (cleaned and debearded) | 500 | Grams |
| Shrimp (peeled and deveined) | 300 | Grams |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Onion (large, finely chopped) | 1 | Count |
| Leek (white part only, sliced) | 1 | Count |
| Fennel Bulb (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Tomatoes (canned, crushed) | 400 | Grams |
| Fish Stock (homemade or store-bought) | 1 | Liter |
| Saffron Threads (soaked in warm water) | 1 | Pinch |
| Orange Zest (freshly grated) | 1 | Tsp |
| Bay Leaf | 1 | Count |
| Thyme (fresh) | 1 | Bunch |
| Parsley (fresh, chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, leek, and fennel, and sauté until soft.
- Add garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, fish stock, saffron with its soaking water, orange zest, bay leaf, and thyme. Bring to a simmer.
- Add the fish fillets, mussels, and shrimp to the pot. Cover and cook for 10 minutes until the seafood is cooked through and the mussels have opened.
- Season with salt and black pepper to taste. Discard any unopened mussels.
- Garnish with chopped parsley and serve hot with crusty bread.
Prep
- Soak saffron threads in warm water for at least 30 minutes.
Kitchen equipment
Large PotFine Grater For Orange Zest