Bouillabaisse, Simplified
A simplified version of the classic French seafood stew featuring a flavorful broth made with saffron, fennel, and tomatoes. This Mediterranean dish combines various types of fish and shellfish cooked in a rich seafood stock, perfect for serving with crusty bread.
Ingredients
- •2 tablespoons olive oil
- •2 cloves garlic
- •1 large onion
- •1 small fennel bulb
- •1 large pinch saffron
- •1 strip orange zest
- •1 can whole peeled tomatoes
- •6 cups seafood stock
- •2 pounds mixed seafood
- •1 bunch Italian parsley
Cooking Instructions
- 1.
1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
10 min
- 2.
2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
2 min
- 3.
3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
20 min
- 4.
4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
2 min
- 5.
5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
4 min
- 6.
6. Add any crabmeat.
1 min
- 7.
7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
2 min
- 8.
8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.
1 min
