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Bouillabaisse (Traditional French Seafood Stew)

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients:

  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 fennel bulb, chopped
  • 4 medium ripe tomatoes, peeled and chopped
  • 1.5 liters fish stock
  • 1/2 tsp saffron threads
  • 1 tbsp orange zest
  • 1.5 kilos mixed seafood (shrimp, mussels, clams, fish fillet)
  • handful fresh parsley, chopped
  • to taste salt
  • to taste pepper

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and fennel. Cook until softened, about 10 minutes.
  2. Add the tomatoes to the pot and cook for another 10 minutes.
  3. Add the fish stock, saffron, and orange zest to the pot. Bring to a boil.
  4. Reduce the heat and simmer for 20 minutes.
  5. Add the seafood to the pot and cook until all the seafood is cooked through, about 10 to 15 minutes.
  6. Season with salt and pepper, add the fresh parsley just before serving.
  7. Serve the bouillabaisse hot with slices of toasted French bread.