Bouillabaisse

• For 4 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Fish Stock
  • Fish bones and heads : 2 pounds
  • Onion (peeled and chopped) : 1 large
  • Carrot (peeled and chopped) : 1 large
  • Celery stalk (chopped) : 1 large
  • Garlic cloves (crushed) : 2
  • Tomato paste : 2 tablespoons
  • Fresh thyme : 2 sprigs
  • Bay leaves : 2
  • Water : 8 cups
• Bouillabaisse
  • Olive oil : 2 tablespoons
  • Onion (chopped) : 1 large
  • Garlic cloves (minced) : 4
  • Fennel bulb (sliced) : 1 large
  • Tomato (chopped) : 2 large
  • White wine : 1 cup
  • Fish stock : 6 cups
  • Saffron threads : 1 pinch
  • Fresh thyme : 2 sprigs
  • Bay leaves : 2
  • Red snapper fillets (cut into chunks) : 1 pound
  • Mussels (cleaned and debearded) : 1 pound
  • Shrimp (peeled and deveined) : 1 pound
  • Clams (cleaned) : 1 pound

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Fish Stock
• Place the fish bones and heads in a large pot.
• Add the chopped onion, carrot, celery, garlic cloves, tomato paste, fresh thyme, and bay leaves.
• Pour in the water and bring to a boil.
• Reduce the heat and let it simmer for 45 minutes to 1 hour.
• Strain the stock and discard the solids. Set aside.
• Prepare the Bouillabaisse
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic. Sauté until softened.
• Add the sliced fennel and chopped tomatoes. Cook for 5 minutes.
• Pour in the white wine and let it simmer for 2 minutes.
• Add the fish stock, saffron threads, fresh thyme, and bay leaves. Bring to a boil.
• Reduce the heat and let it simmer for 20 minutes.
• Add the red snapper chunks, mussels, shrimp, and clams. Cook for another 5-7 minutes until the seafood is cooked through.
• Season with salt and pepper to taste.

Tips

• Use a variety of fresh seafood for the best flavor.
• Serve the Bouillabaisse with crusty bread for dipping.

Information

• Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille in France.
• The dish typically includes a variety of fish and shellfish, cooked in a flavorful broth with aromatic herbs and spices.
• Bouillabaisse is often served with a rouille sauce, a garlic and saffron mayonnaise, and accompanied by crusty bread.