Bouillabaisse Provençale
Servings:
6
Prep Time:
25 minutes
Cook Time:
35 minutes
Difficulty:
Medium
Ingredients
- 1 kg Mixed seafood (local white fish)
- 1 g Saffron threads
- 1 whole Fennel bulb
- 2 medium Onions
- 6 cloves Garlic
- 500 g Tomatoes (fresh)
- 1 tbsp Orange zest
- 1 tsp Thyme
- 1 whole Bay leaf
- 1.5 liter Fish stock
- 200 ml White wine
- 100 ml Olive oil
- 0.25 tsp Cayenne pepper
- 1 baguette Bread
Instructions
- Heat fish stock and infuse with saffron threads.
- Heat olive oil in large pot, sauté sliced fennel, onions, and garlic until soft (5 minutes).
- Add chopped tomatoes, orange zest, thyme, bay leaf, and cayenne.
- Add saffron-infused stock and white wine.
- Simmer for 15 minutes.
- Add seafood in order of cooking time (longest first, typically 8-10 minutes total).
- Season with salt and pepper.
- Slice and toast baguette.
- Rub toasted bread with garlic.
- Serve seafood and broth in bowls with garlic toasts on side and Rouille (previous recipe).