Bouillabaisse is a traditional French stew made with fish and seafood that comes from Marseille, a port city. It has a lot of different flavors from the seafood, fragrant vegetables, and saffron-infused broth. Bouillabaisse is usually served with crusty bread and rouille, a spicy mayonnaise made with garlic and saffron, to dip the bread in.
Ingredients: 2 lbs mixed fish and seafood such as cod, halibut, shrimp, mussels, clams. 1 onion, chopped. 2 cloves garlic, minced. 1 fennel bulb, thinly sliced. 1 can 14 oz diced tomatoes. 4 cups fish or seafood stock. 1/2 cup dry white wine. 1/4 cup olive oil. 1/4 teaspoon saffron threads. 2 bay leaves. Salt and pepper to taste. 1 baguette, sliced for serving. Rouille optional, for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and sliced fennel. Cook until softened, about 5 minutes. Stir in diced tomatoes, fish or seafood stock, white wine, saffron threads, bay leaves, salt, and pepper. Bring to a simmer and let it cook for 20 minutes. Add the mixed fish and seafood to the pot and cook until seafood is cooked through, about 10 minutes. Taste and adjust seasoning if necessary. Serve hot with sliced baguette and rouille on the side, if desired.
Prep Time: 20 minutes
Cook Time: 35 minutes
natalie sandifer