Classic French Seafood Stew: Bouillabaisse

Classic French Seafood Stew: Bouillabaisse

Bouillabaisse is a traditional French seafood stew that originated in the port city of Marseille. It’s a vibrant, aromatic, and luxurious dish made from a variety of fish, shellfish, and vegetables, simmered together with fragrant herbs and spices. This dish is usually served with a side of rouille, a garlic-saffron mayonnaise, and fresh crusty bread, making it a hearty and comforting meal.

Ingredients:

• 2 lbs mixed fish fillets (such as snapper, halibut, or cod), cut into chunks
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb shrimp, peeled and deveined
• 1 fennel bulb, thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 4 ripe tomatoes, diced
• 1/4 cup olive oil
• 1/2 teaspoon saffron threads
• 1/4 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 6 cups fish stock or clam juice
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges
• Crusty bread, for serving
• Rouille sauce, for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the fennel and onion, and cook until softened, about 5 minutes.
2. Add the garlic, tomatoes, saffron threads, and crushed red pepper flakes. Cook for another 2 minutes, stirring frequently.
3. Pour in the white wine and bring to a simmer. Cook until the wine is reduced by half, about 5 minutes.
4. Add the fish stock or clam juice, bay leaves, and thyme. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Add the fish chunks and cook for 5 minutes, or until they start to turn opaque.
6. Add the mussels, clams, and shrimp. Cover the pot and cook for about 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink and cooked through. Discard any mussels or clams that do not open.
7. Stir in the chopped parsley and adjust the seasoning with more salt and pepper, if needed.
8. Serve the bouillabaisse hot, garnished with lemon wedges, alongside crusty bread and rouille sauce.

Enjoy this hearty and flavorful Classic French Seafood Stew, perfect for a special gathering or a comforting meal on a chilly evening!