Name: Seafood Bouillabaisse
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6
Ingredients: 1 lb (450g) firm white fish fillets (such as cod, haddock, or sea bass), cut into 2-inch chunks; 1/2 lb (225g) shrimp, peeled and deveined; 1/2 lb (225g) mussels, cleaned and debearded; 1/2 lb (225g) clams, scrubbed; 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 leek, white and light green parts only, sliced; 1 fennel bulb, cored and thinly sliced; 2 tomatoes, chopped; 1 orange, zested; 2 cups fish stock; 1 cup dry white wine; 1 pinch saffron threads; 1 bouquet garni (thyme, bay leaf, parsley stems tied together)

Instructions

Prepare the aromatics

Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion, minced garlic, sliced leek, and fennel. Sauté for about 5 minutes until softened but not browned.
Create the base

Add the chopped tomatoes, orange zest, and bouquet garni to the pot. Pour in the white wine and simmer for 2-3 minutes to reduce slightly. Add the fish stock and bring to a gentle simmer.
Add the saffron

Crush the saffron threads between your fingers and add to the broth. Season with salt and freshly ground black pepper. Allow the broth to simmer for 15 minutes, letting the flavors meld together.
Cook the shellfish

Add the clams and mussels to the simmering broth. Cover and cook for about 5 minutes until the shells begin to open. Discard any shellfish that remain closed after cooking.
Add the fish

Gently place the chunks of white fish into the broth. Simmer for 3 minutes, then add the shrimp and cook for an additional 2-3 minutes until the fish is opaque and the shrimp are pink and cooked through.
Rest and serve

Remove from heat and let the bouillabaisse rest for 5 minutes. Serve in warm bowls with a side of crusty bread and traditional rouille (garlic and saffron mayonnaise) if desired.

Seafood Bouillabaisse

Ingredients

Instructions

Nutritional Information