Description
Bouillabaisse is a classic Provençal seafood stew that combines firm white fish, shrimp or mussels, and a fragrant broth made with tomatoes, saffron, garlic, and herbs. This hearty dish is traditionally served hot with crusty bread and makes a perfect comforting dinner.
Ingredients
Seafood
- 1 pound firm white fish (cod, halibut)
- ½ pound shrimp or mussels
Broth and Seasonings
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups fish or seafood broth
- 1 teaspoon saffron threads
- 1 teaspoon thyme
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat the oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 3–4 minutes.
- Add tomatoes and broth: Stir in the can of diced tomatoes, fish or seafood broth, saffron threads, thyme, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes to develop the flavors.
- Cook the seafood: Add the firm white fish and shrimp or mussels to the simmering broth. Cook for 5–7 minutes, or until the seafood is opaque and cooked through.
- Garnish and serve: Remove from heat, garnish the stew with fresh parsley, and serve hot. Pair with crusty French bread or rouille sauce for an authentic experience.
Notes
- For an authentic touch, serve with rouille sauce alongside the stew.
- Use crusty French bread to soak up the flavorful broth.
- If preferred, you can substitute other firm white fish varieties like sea bass or snapper.
- Adjust seasoning with salt and pepper to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
