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

Soups & Sauces · European

11 ingredients · 75 minutes · 2 servings

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Contains shellfish, fish

Restrictions

Containsshellfish · fishIt is in an ingredient you cannot leave out.

Diets

PescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

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

Steps

Saute10 min
vegetables soft, not browned
- yellow onion
- garlic
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
- fish stock
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
- mussels
- shrimp
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.