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Late Night Seafood Bouillabaisse

Servings: 2

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

  • 2 Tbsp Olive Oil
  • 2 Garlic Cloves, finely chopped
  • 1 Onions, chopped
  • 1 Fennel Bulb, chopped
  • 2 Tbsp Tomato Paste
  • 1 Cup White Wine
  • 4 Cups Fish Stock
  • 500 g Various Seafood (Fish fillets, Mussels, Prawns)
  • 1 tsp Orange Zest
  • to Taste Salt and Pepper
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the garlic, onions, and fennel and cook until softened, around 10 minutes.
  2. Stir in the tomato paste and cook for another 2 minutes.
  3. Slowly add the white wine to the pot, scraping any brown bits from the bottom.
  4. Pour in the fish stock, orange zest, salt and pepper. Bring the mixture to a simmer.
  5. Add the seafood to the pot. Cover and cook until the fish is cooked through and the shellfish has opened, approximately 15-20 minutes.
  6. Serve the bouillabaisse hot, garnished with fresh parsley.