Description
Experience the rich and creamy flavors of a classic French seafood stew with this Bouillabaisse recipe. This hearty dish combines tender white fish, fresh mussels, and succulent shrimp simmered in a fragrant broth infused with saffron, fennel seeds, and white wine, making it a perfect meal for seafood lovers seeking a comforting and elegant dish.
Ingredients
Scale
Seafood
- 1 lb white fish fillets (such as cod or haddock), cut into chunks
- 1 lb mussels, cleaned and debearded
- 1 lb shrimp, peeled and deveined
Broth
- 4 cups fish stock
- 1 cup dry white wine
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1 teaspoon saffron threads
- 1 teaspoon fennel seeds
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Sauté Onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
- Incorporate Aromatics: Stir in the diced tomato, saffron threads, fennel seeds, and bay leaf. Cook the mixture for 3-4 minutes to release and blend the flavors.
- Add Liquids and Simmer: Pour in the fish stock and dry white wine, then bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Cook White Fish: Once the broth is simmering, gently add the white fish chunks and cook for 5 minutes until just cooked through.
- Add Mussels and Shrimp: Add the cleaned mussels and shrimp to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened and the shrimp turn pink and opaque.
- Final Touches: Remove from heat and discard any unopened mussels. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the bouillabaisse into bowls and garnish with freshly chopped parsley and lemon wedges for brightness. Serve immediately while hot.
Notes
- Be sure to clean and debeard the mussels thoroughly to avoid grit in the stew.
- Discard any mussels that do not open after cooking.
- Use fresh white fish for the best texture and flavor; cod or haddock are ideal choices.
- Adjust the amount of saffron according to preference, as it imparts a distinctive and slightly floral taste.
- This dish pairs wonderfully with crusty French bread to soak up the flavorful broth.
