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Bouillabaisse (French Seafood Stew)

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion
  • 3 garlic cloves
  • 4 medium tomatoes
  • 1.5 litres fish stock
  • 1 pinch saffron strands
  • 1.5 kilograms mixed fish and seafood (cod, monkfish, mussels, prawns)
  • 1 baguette
  • to taste rouille sauce
  • 50 grams grated cheese
  • 2 tablespoons parsley, chopped

Instructions:

  1. Heat the olive oil in a large pan, then add the onions and garlic, stirring regularly until they begin to soften.
  2. Dice the tomatoes and add them to the pan, along with the fish stock and saffron. Bring the mixture to a simmer.
  3. Cut your chosen fish and seafood into chunks, ensuring all shells and bones are removed. Add them to the pan, and cook for 10-15 minutes, or until the fish is cooked through and the seafood is tender.
  4. Lightly toast the baguette and spread with rouille sauce, then sprinkle with a little cheese. Place under a hot grill until the cheese begins to melt.
  5. Serve the stew hot, sprinkled with chopped parsley, and with the cheesy rouille toasts on the side.