French Bouillabaisse – Classic Fish Stew
A traditional Provençal seafood stew from Marseille, made with a variety of fish and shellfish, flavored with saffron, garlic, and herbs.
Ingredients (Serves 4):
* 400g firm white fish (cod, monkfish, or snapper), cut into chunks
* 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, thyme, bay leaf, salt, pepper
Instructions:
1. Heat olive oil in a large pot, sauté onion, garlic, and fennel until soft.
2. Add tomatoes, fish stock, saffron, thyme, and bay leaf; simmer 15 minutes.
3. Add fish, mussels, and shrimp; cook until seafood is tender and shells open (about 5-7 minutes).
4. Season with salt and pepper, serve with crusty bread and rouille sauce.
French Tip:
Rouille is a garlic and saffron mayonnaise served with bouillabaisse for dipping.
A traditional Provençal seafood stew from Marseille, made with a variety of fish and shellfish, flavored with saffron, garlic, and herbs.
Ingredients (Serves 4):
* 400g firm white fish (cod, monkfish, or snapper), cut into chunks
* 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, thyme, bay leaf, salt, pepper
Instructions:
1. Heat olive oil in a large pot, sauté onion, garlic, and fennel until soft.
2. Add tomatoes, fish stock, saffron, thyme, and bay leaf; simmer 15 minutes.
3. Add fish, mussels, and shrimp; cook until seafood is tender and shells open (about 5-7 minutes).
4. Season with salt and pepper, serve with crusty bread and rouille sauce.
French Tip:
Rouille is a garlic and saffron mayonnaise served with bouillabaisse for dipping.
French Bouillabaisse – Classic Fish Stew
A traditional Provençal seafood stew from Marseille, made with a variety of fish and shellfish, flavored with saffron, garlic, and herbs.
Ingredients (Serves 4):
* 400g firm white fish (cod, monkfish, or snapper), cut into chunks
* 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, thyme, bay leaf, salt, pepper
Instructions:
1. Heat olive oil in a large pot, sauté onion, garlic, and fennel until soft.
2. Add tomatoes, fish stock, saffron, thyme, and bay leaf; simmer 15 minutes.
3. Add fish, mussels, and shrimp; cook until seafood is tender and shells open (about 5-7 minutes).
4. Season with salt and pepper, serve with crusty bread and rouille sauce.
French Tip:
Rouille is a garlic and saffron mayonnaise served with bouillabaisse for dipping.
