Soups & Salads · European

Bouillabaisse

Name: Bouillabaisse
Total time: 75 min
Yield: 2
Ingredients: 3 tbsp olive oil; 1 unit yellow onion (sliced); 1 unit fennel bulb (sliced); 4 clove garlic (minced); 2 cup tomatoes (chopped); 4 cup fish stock; 1 pinch saffron threads; 1 lb cod or other firm white fish (large pieces); 1 lb mussels (scrubbed); 1 lb shrimp (peeled); 1 tsp salt

11 ingredients · 75 minutes · 2 servings

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PescatarianNo porkNo alcohol

Contains: shellfish, fish

Ingredients

Servings:

3 tbsp	olive oil
1 unit	yellow onion (sliced)
1 unit	fennel bulb (sliced)
4 clove	garlic (minced)
2 cup	tomatoes (chopped)
4 cup	fish stock
1 pinch	saffron threads
1 lb	cod or other firm white fish (large pieces)
1 lb	mussels (scrubbed)
1 lb	shrimp (peeled)
1 tsp	salt

Method

saute10 min
vegetables soft, not browned
Cook onion and fennel in olive oil before adding garlic. Browning hard here makes the broth taste roasted rather than clean and maritime.
simmer25 min
aromatic broth
Add tomato, fish stock, saffron and salt and simmer gently so the aromatics infuse without reducing the broth to a salty concentrate.
simmer6 min
fish nearly opaque
Add firm fish first in large pieces. A hard boil shreds the fish and muddies the broth, so keep only a lively simmer.
steam5 min
mussels open and shrimp opaque
Add mussels and shrimp, cover, and cook just until the shells open and shrimp turn opaque. Discard mussels that remain closed; lingering heat will finish the rest.