French Bouillabaisse – Classic Fish Stew
A fragrant Provençal fish stew from Marseille, made with various fish, shellfish, and aromatic herbs in a saffron-tomato broth.
Ingredients (Serves 4):
• 500g mixed firm white fish fillets (cod, snapper, etc.)
• 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
• 2 tbsp olive oil
• Fresh thyme, bay leaf, parsley
• Salt and pepper
Instructions:
1. Heat olive oil; sauté onion, garlic, and fennel until soft.
2. Add tomatoes, saffron, herbs, and stock; simmer 15 minutes.
3. Add fish fillets, mussels, and shrimp; cook until seafood is done (~5-7 mins).
4. Season to taste and serve with toasted baguette and rouille sauce if desired.
French Tip:
Use the freshest seafood available and serve with crusty bread for dipping.
A fragrant Provençal fish stew from Marseille, made with various fish, shellfish, and aromatic herbs in a saffron-tomato broth.
Ingredients (Serves 4):
• 500g mixed firm white fish fillets (cod, snapper, etc.)
• 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
• 2 tbsp olive oil
• Fresh thyme, bay leaf, parsley
• Salt and pepper
Instructions:
1. Heat olive oil; sauté onion, garlic, and fennel until soft.
2. Add tomatoes, saffron, herbs, and stock; simmer 15 minutes.
3. Add fish fillets, mussels, and shrimp; cook until seafood is done (~5-7 mins).
4. Season to taste and serve with toasted baguette and rouille sauce if desired.
French Tip:
Use the freshest seafood available and serve with crusty bread for dipping.
French Bouillabaisse – Classic Fish Stew
A fragrant Provençal fish stew from Marseille, made with various fish, shellfish, and aromatic herbs in a saffron-tomato broth.
Ingredients (Serves 4):
• 500g mixed firm white fish fillets (cod, snapper, etc.)
• 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
• 2 tbsp olive oil
• Fresh thyme, bay leaf, parsley
• Salt and pepper
Instructions:
1. Heat olive oil; sauté onion, garlic, and fennel until soft.
2. Add tomatoes, saffron, herbs, and stock; simmer 15 minutes.
3. Add fish fillets, mussels, and shrimp; cook until seafood is done (~5-7 mins).
4. Season to taste and serve with toasted baguette and rouille sauce if desired.
French Tip:
Use the freshest seafood available and serve with crusty bread for dipping.
