Name: Bouillabaisse
Total time: 60 min
Yield: 6
Ingredients: 3 tbsp olive oil; 1 onion; 1 fennel bulb; 3 cloves garlic; 1 can (400 g) chopped tomatoes; 1 L fish or seafood stock; pinch saffron threads; 1 strip orange zest; 1 bay leaf; 500 g firm white fish fillets; 300 g mussels; 300 g shrimp; to taste salt and pepper; to serve toasted baguette slices

Bouillabaisse

Fragrant Provençal seafood stew simmered with saffron and fennel.

Prep

20 min

Cook

40 min

Total

60 min

Active

40 min

Serves

Difficulty

Medium

Cuisine

french

Servings6

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Steps

Heat the olive oil in a large pot and cook the onion and fennel for 8 minutes until soft.
Add the garlic and cook 1 minute, then stir in the tomatoes, stock, saffron, orange zest, and bay leaf.
Simmer for 20 minutes to let the flavors develop.
Add the fish fillets and mussels, cover, and simmer for 5 minutes.
Add the shrimp and cook 3-4 more minutes until everything is cooked through and the mussels have opened.
Discard any mussels that stay closed, then season with salt and pepper.
Ladle into bowls and serve with toasted baguette slices.

Food safety Discard any mussels that do not open after cooking.