French Bouillabaisse – Classic Provençal Fish Stew
A rich and flavorful seafood stew from Marseille, combining various fish, shellfish, saffron, and herbs in a savory tomato broth.
Ingredients (Serves 4):
* 500g mixed firm white fish fillets (cod, snapper)
* 200g mussels, cleaned
* 200g shrimp, peeled
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 tomatoes, chopped
* 1 fennel bulb, sliced
* 1 liter fish stock
* 1 pinch saffron threads
* Olive oil, fresh thyme, bay leaf
* Salt and pepper
Instructions:
1. Heat olive oil, sauté onion, garlic, and fennel until softened.
2. Add tomatoes, saffron, thyme, bay leaf, and fish stock; simmer 15 minutes.
3. Add fish fillets, mussels, and shrimp; cook until seafood is just done (5–7 mins).
4. Season with salt and pepper. Serve with toasted bread and rouille sauce.
French Tip:
Serve with toasted garlic bread topped with spicy aioli (rouille) for dipping.
A rich and flavorful seafood stew from Marseille, combining various fish, shellfish, saffron, and herbs in a savory tomato broth.
Ingredients (Serves 4):
* 500g mixed firm white fish fillets (cod, snapper)
* 200g mussels, cleaned
* 200g shrimp, peeled
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 tomatoes, chopped
* 1 fennel bulb, sliced
* 1 liter fish stock
* 1 pinch saffron threads
* Olive oil, fresh thyme, bay leaf
* Salt and pepper
Instructions:
1. Heat olive oil, sauté onion, garlic, and fennel until softened.
2. Add tomatoes, saffron, thyme, bay leaf, and fish stock; simmer 15 minutes.
3. Add fish fillets, mussels, and shrimp; cook until seafood is just done (5–7 mins).
4. Season with salt and pepper. Serve with toasted bread and rouille sauce.
French Tip:
Serve with toasted garlic bread topped with spicy aioli (rouille) for dipping.
🦀 French Bouillabaisse – Classic Provençal Fish Stew
A rich and flavorful seafood stew from Marseille, combining various fish, shellfish, saffron, and herbs in a savory tomato broth.
🛒 Ingredients (Serves 4):
* 500g mixed firm white fish fillets (cod, snapper)
* 200g mussels, cleaned
* 200g shrimp, peeled
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 tomatoes, chopped
* 1 fennel bulb, sliced
* 1 liter fish stock
* 1 pinch saffron threads
* Olive oil, fresh thyme, bay leaf
* Salt and pepper
👨🍳 Instructions:
1. Heat olive oil, sauté onion, garlic, and fennel until softened.
2. Add tomatoes, saffron, thyme, bay leaf, and fish stock; simmer 15 minutes.
3. Add fish fillets, mussels, and shrimp; cook until seafood is just done (5–7 mins).
4. Season with salt and pepper. Serve with toasted bread and rouille sauce.
💡 French Tip:
Serve with toasted garlic bread topped with spicy aioli (rouille) for dipping.
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