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Delicious Bouillabaisse Recipe
Alyssa

Delicious Bouillabaisse

Dive into this flavorful French seafood stew, combining fresh fish, shrimp, and saffron in a warm broth that's perfect for any occasion.
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Ingredients Method

Ingredients
  

  • 1 lb firm white fish fillets like cod or halibut - Cut into bite-sized chunks. Fish adds a flaky texture that absorbs the broth beautifully.
  • 1 lb shrimp - Peeled and deveined for convenience. Shrimp adds a sweet tender bite that complements the fish.
  • 1/2 lb mussels - Cleaned and inspected for freshness. Mussels introduce a briny flavor and a delightful pop when cooked.
  • 1 medium onion - Diced. This builds the base flavor when sautéed with garlic.
  • 2 cloves garlic - Minced. A must for a fragrant and flavorful broth.
  • 1 large tomato - Chopped. Fresh tomatoes balance the stew's richness and provide acidity.
  • 4 cups fish stock or vegetable broth - For a savory foundation. Opt for homemade for maximum flavor; store-bought works in a pinch.
  • 1/2 tsp saffron threads - Provides a distinct color and an earthy flavor adding to the dish’s elegance.
  • 1 tsp dried thyme - To enhance the herbal notes in the dish.
  • 2 bay leaves - Released to impart depth during cooking.
  • Salt & pepper to taste - Essential for flavor adjustment.
  • 1/4 cup olive oil - For sautéing the vegetables and enhancing the broth.
  • Fresh parsley - Chopped for garnish to add a refreshing touch.
  • Crusty bread - For serving. Perfect for dipping into the rich broth.

Method
 

  1. Heat 1/4 cup olive oil in a large pot over medium heat. Add 1 medium onion, diced and 2 cloves garlic, minced. Sauté until the onion is soft and translucent, approximately 5 minutes.
  2. Stir in 1 large chopped tomato and cook for an additional 2-3 minutes until the tomatoes break down.
  3. Pour in 4 cups fish stock or vegetable broth. Add 1/2 tsp saffron threads, 1 tsp dried thyme, and 2 bay leaves. Season with salt & pepper to taste. Allow the broth to come to a gentle simmer.
  4. Add the prepared fish chunks and cook for about 5 minutes, maintaining a light simmer. The fish should start to flake apart gently.
  5. Next, add 1 lb peeled and deveined shrimp and 1/2 lb cleaned mussels to the pot. Cook for an additional 3-4 minutes, or until the shrimp turns pink and the mussels open. Discard any unopened mussels to ensure safety.
  6. Remove the pot from heat. Take out the bay leaves, and taste your bouillabaisse to adjust seasoning.
  7. Serve hot, garnished with fresh parsley and crusty bread on the side for dipping.