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Traditional French Fish Stew (Bouillabaisse)

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Ingredients:

  • 2 tablespoons olive oil
  • 1 large, chopped onion
  • 3 minced garlic cloves
  • 4 large, chopped tomatoes
  • 1.5 liters fish stock
  • 1 pinch saffron strands
  • 1.5 kilograms fish, a mix of firm and flaky
  • 1 bulb, sliced fennel
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons, chopped fresh parsley
  • 1 sliced and toasted baguette

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, and sliced fennel. Cook until softened, about 10 minutes.
  2. Add the chopped tomatoes to the pot along with the fish stock and saffron strands. Bring to a boil and then reduce to a simmer for 30 minutes.
  3. Season the fish with salt and pepper before adding them to the pot. Let the fish simmer in the broth for about 20 minutes, or until the fish is cooked through and easily flakes with a fork.
  4. Taste the broth and adjust seasoning with more salt and pepper if needed.
  5. Serve the bouillabaisse hot, garnished with chopped parsley. Accompany it with slices of toasted baguette.