Description
A classic French seafood stew featuring a medley of fresh fish and shellfish simmered in a fragrant broth infused with herbs, garlic, and saffron for a rich and comforting flavor.
Ingredients
Seafood
- 400 g mixed fish (cod, shrimp, mussels)
Vegetables & Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
Herbs & Spices
- 1 teaspoon saffron (optional)
- 1 teaspoon thyme
- 1 bay leaf
Liquids & Others
- 2 tablespoons olive oil
- 4 cups fish broth
- Salt and pepper to taste
Instructions
- Heat olive oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion to the pot and cook until it becomes soft and translucent, about 5 minutes, to release its sweetness.
- Cook garlic and tomatoes: Stir in the minced garlic and chopped tomatoes, cooking for a few minutes until fragrant and the tomatoes start breaking down.
- Add broth and herbs: Pour in 4 cups of fish broth, then add the saffron, thyme, and bay leaf. Stir to combine and bring the mixture to a simmer.
- Simmer broth: Let the broth simmer gently for 15 minutes to allow the flavors to meld together.
- Cook seafood: Add the mixed fish, shrimp, and mussels to the pot. Cook for 8 to 10 minutes, or until the seafood is fully cooked and tender.
- Season: Season the stew with salt and pepper to your taste, stirring gently to incorporate the seasoning.
- Serve: Serve the bouillabaisse hot, ideally accompanied by crusty bread or rouille sauce for a traditional touch.
Notes
- Use fresh seafood for the best flavor and texture.
- Serve with crusty bread or rouille sauce to complement the stew’s rich broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
