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Bouillabaisse
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 leek, white and light green parts only, thinly sliced
- 1 teaspoon saffron threads
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 4 cups fish stock or clam juice
- 1 pound firm white fish fillets, such as cod or halibut, cut into 2-inch pieces
- 1 pound shellfish, such as mussels or clams, scrubbed and debearded
- 1/2 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- Toasted baguette slices, for serving
- Rouille, for serving (optional)
Instructions
- In a large pot, heat 1/4 cup of olive oil over medium heat.
- Add the chopped onion, minced garlic, sliced fennel, and sliced leek. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Stir in 1 teaspoon of saffron threads, 1 bay leaf, 1 teaspoon of dried thyme, and 1/2 teaspoon of red pepper flakes.
- Pour in 1 cup of dry white wine and let it simmer for 5 minutes.
- Add 1 can of crushed tomatoes and 4 cups of fish stock or clam juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add the fish fillets, shellfish, and shrimp to the pot. Cook for 5-7 minutes, or until the fish is cooked through and the shellfish have opened. Discard any shellfish that do not open.
- Season the bouillabaisse with salt and pepper to taste.
- Serve the bouillabaisse in bowls with toasted baguette slices and rouille on the side, if desired.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This flavorful dish has a rich history dating back to ancient Greek and Roman times, when fishermen would prepare it using the bony rockfish that they were unable to sell. Today, renowned chefs like Alain Ducasse and Paul Bocuse have put their own spin on this classic recipe, incorporating a variety of local Mediterranean seafood such as red rascasse, sea robin, and shellfish. The key to a perfect bouillabaisse lies in the freshness of the seafood and the aromatic blend of herbs and spices, including saffron, fennel, and garlic. For the best bouillabaisse experience, head to Marseille, where you can savor this iconic dish in its place of origin.
75 min
6
350 calories
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