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Exotic French Bouillabaisse

Servings: 4

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Ingredients:

  • 2 tablespoons Olive oil
  • 1 whole Onion, finely chopped
  • 4 whole Garlic cloves, minced
  • 1 whole Fennel bulb, thinly sliced
  • 14.5 ounces Diced tomatoes in juice
  • Pinch Saffron threads, crushed
  • 8 cups Fish stock
  • 1 cup White wine
  • To taste Salt and ground black pepper
  • 1.5 pounds Mixed fish fillets (like red snapper, monkfish, and halibut), cut into 2 inch chunks
  • 12 whole Clams, cleaned
  • 8 whole Large shrimp, peeled and deveined

Instructions:

  1. 1. Heat the olive oil in a large pot over medium heat, add the onions, garlic, and fennel and sauté until the onions are transparent.
  2. 2. Stir in the tomatoes, saffron, fish stock, wine, salt, and pepper.
  3. 3. Bring to a simmer and cook for 30 minutes.
  4. 4. Add the fish, clams, and shrimp to the pot. Simmer until the clams have opened and the fish is cooked through, about 10 minutes.
  5. 5. Ladle the bouillabaisse into bowls, making sure to distribute the seafood and broth evenly.
  6. 6. Serve hot with crusty bread on the side.