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Bouillabaisse - Luxury Seafood Stew

Servings: 4

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Ingredients:

  • 2 tbsp Olive oil
  • 1 whole Onion, chopped
  • 2 whole Garlic cloves, crushed
  • 4 whole Large ripe tomatoes, chopped
  • 1 litre Fish stock
  • pinch Saffron strands
  • 1 whole Fennel bulb, sliced
  • 200 g Baby potatoes, halved
  • 500 g Selection of luxury seafood (lobster, mussels, clams, scallops, prawns)
  • small bunch Parsley, chopped
  • 1 loaf French bread, to serve

Instructions:

  1. 1. Start by heating the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel, and cook until soft and lightly golden.
  2. 2. Add the chopped tomatoes to the pot and cook until they break down and become saucy.
  3. 3. Pour the fish stock into the pot, then add the saffron and potatoes. Bring the liquid up to a boil, then reduce it to a simmer and cook until the potatoes are just starting to get tender.
  4. 4. Add your selection of seafood to the pot, starting with the ones that take the longest to cook (like lobster). As they start to cook, add the faster-cooking ones (like clams, mussels, and prawns).
  5. 5. Once all the seafood is cooked through and the soup is rich and flavourful, it's ready to serve. Sprinkle over the chopped parsley, and enjoy your bouillabaisse with slices of French bread.