Bouillabaisse
Servings:
6
Prep Time:
25 minutes
Cook Time:
35 minutes
Difficulty:
Medium
Ingredients
- 800 g Mixed white fish (sea bass, monkfish)
- 400 g Large shrimp
- 400 g Mussels
- 1 bulb Fennel
- 2 medium Onion
- 1 large Leek (white part)
- 6 cloves Garlic
- 400 g Tomatoes (canned)
- 1 g Saffron threads
- 1 tbsp Orange zest
- 1.5 liter Fish stock
- 100 ml Olive oil
- 150 ml White wine
- 0.5 tsp Fennel seeds
- 0.25 tsp Cayenne pepper
- 1 whole Bay leaf
- 1 baguette Bread (for serving)
- 1 to taste Salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté sliced fennel, onion, leek, and garlic until softened (5 minutes).
- Add tomatoes, saffron, orange zest, fennel seeds, and cayenne.
- Pour fish stock and white wine, add bay leaf.
- Bring to boil, then simmer for 15 minutes.
- Add fish pieces and simmer for 5 minutes.
- Add shrimp and mussels, continue cooking until shrimp is pink and mussels open (5-7 minutes).
- Season with salt and pepper.
- Discard bay leaf and any unopened mussels.
- Serve in bowls with toasted bread slices and Rouille (garlic and saffron mayonnaise).