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Classic French Bouillabaisse

Servings: 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 14 ounces can of crushed tomatoes
  • 1 teaspoon fresh thyme
  • 4 cups fish broth
  • 1 pinch saffron threads
  • 1.5 pounds fish fillets, cut into chunks
  • 1 teaspoon orange zest
  • to taste salt
  • to taste black pepper

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cook until softened.
  2. Add the can of crushed tomatoes, thyme, fish broth, and saffron threads to the pot. Stir to combine.
  3. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
  4. Add the fish chunks to the pot. Cook for 10-15 minutes, or until the fish is cooked through.
  5. Stir in the orange zest. Season with salt and pepper to taste.
  6. Serve the bouillabaisse hot, topped with fresh thyme if desired.