Description
Bouillabaisse is a classic French seafood stew known for its rich, creamy broth infused with saffron and fennel. This hearty dish combines tender white fish, mussels, and shrimp simmered in a flavorful fish stock with white wine, tomatoes, and aromatic herbs, creating a comforting and elegant meal perfect for seafood lovers.
Ingredients
Scale
Seafood
- 1 lb white fish fillets (such as cod or haddock), cut into chunks
- 1 lb mussels, cleaned and debearded
- 1 lb shrimp, peeled and deveined
Broth
- 4 cups fish stock
- 1 cup dry white wine
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1 teaspoon saffron threads
- 1 teaspoon fennel seeds
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Sauté Onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, to develop a flavorful base.
- Add Garlic: Add the minced garlic to the pot and cook for an additional minute until fragrant, enhancing the aromatic profile of the stew.
- Incorporate Spices and Tomato: Stir in the diced tomato, saffron threads, fennel seeds, and bay leaf. Cook for 3-4 minutes to allow the flavors to meld and the spices to release their essence.
- Add Liquids and Simmer: Pour in the fish stock and dry white wine. Bring the mixture to a gentle simmer and season with salt and pepper according to taste, forming the flavorful broth.
- Cook Fish: Once the broth is simmering, add the white fish chunks and cook for 5 minutes. The fish should be tender and partially cooked at this stage.
- Add Shellfish and Continue Cooking: Add the mussels and shrimp to the pot. Cover the pot and cook for 5-7 minutes more, or until the mussels have opened and the shrimp turns pink and opaque, indicating doneness.
- Finalize and Season: Remove the pot from heat. Discard any unopened mussels to ensure safety. Taste the stew and adjust the seasoning with additional salt or pepper if necessary.
- Serve: Serve the bouillabaisse hot, garnished with freshly chopped parsley and lemon wedges to add brightness and freshness to the dish.
Notes
- Ensure mussels are properly cleaned and debearded to remove grit and impurities.
- Discard any mussels that do not open after cooking to avoid food safety issues.
- Saffron adds a signature flavor and color to bouillabaisse; if unavailable, turmeric can be a substitute, though flavor will differ.
- Use fresh fish and seafood whenever possible for the best taste and texture.
- Serve with crusty bread or a side of rouille sauce for an authentic experience.
