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Spicy Seafood Bouillabaisse

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Ingredients:

  • 2 tablespoon virgin olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bulb fennel, sliced
  • 1 can of diced tomatoes
  • 1 liter fish stock
  • A pinch saffron threads
  • 1 teaspoon cayenne pepper
  • 1.5 kilogram assorted seafood (like mussels, clams, shrimp, squid, and firm white fish)
  • 1 baguette
  • to taste rouille sauce

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, minced garlic, and sliced fennel. Cook until softened.
  3. Stir in the can of diced tomatoes, fish stock, saffron threads, and cayenne pepper. Let it simmer for about 30 minutes.
  4. Add the seafood to the pot. Let it cook until the seafood is fully cooked, about 10-15 minutes.
  5. Slice the baguette and place a slice at the bottom of each serving bowl.
  6. Ladle the bouillabaisse over the bread slices in each bowl, being sure to evenly distribute the seafood.
  7. Drizzle rouille sauce over the top to taste. Serve hot.