Bouillabaisse

Bouillabaisse Recipe for 4 People

Ingredients:

• 500g (1.1 lbs) mixed fish fillets (such as sea bass, red snapper, and monkfish), cut into chunks
• 500g (1.1 lbs) mixed shellfish (such as mussels, clams, and shrimp), cleaned and scrubbed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 2 tomatoes, chopped
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 1 tablespoon tomato paste
• 1 teaspoon saffron threads
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 cups fish or seafood stock
• 1 cup dry white wine
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish
• Crusty bread, for serving

Instructions:

1. Prepare Seafood:

   • If using mussels and clams, make sure they are cleaned and scrubbed. Discard any that do not close when tapped.
   • Cut the fish fillets into chunks, leaving the skin on if desired.
   • Peel and devein the shrimp if necessary.

2. Saute Aromatics:

   • In a large pot, heat olive oil over medium heat.
   • Add chopped onion, minced garlic, and sliced fennel bulb. Cook until softened, about 5 minutes.

3. Add Tomatoes and Flavorings:

   • Stir in chopped tomatoes, orange zest and juice, lemon zest and juice, tomato paste, saffron threads, bay leaf, and fresh thyme sprigs.
   • Cook for another 5 minutes to allow flavors to meld.

4. Simmer the Broth:

   • Pour in fish or seafood stock and dry white wine.
   • Bring the mixture to a simmer and let it cook for about 15 minutes.

5. Add Seafood:

   • Add the mixed fish fillets and shellfish to the pot.
   • Cover and simmer for 8-10 minutes or until the fish is cooked through and the shellfish have opened.

6. Serve:

   • Season the bouillabaisse with salt and pepper to taste.
   • Garnish with chopped fresh parsley.
   • Serve hot with crusty bread for dipping.

Enjoy the flavors of the Mediterranean with this classic Bouillabaisse recipe for 4 people!