To make Bouillabaisse, you will need the following ingredients:
- 1 kg of mixed fish (such as monkfish, cod, sea bass, and red snapper)
- 1 kg of shellfish (such as mussels, clams, and shrimp)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tomatoes, peeled and diced
- 1 leek, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 cup of white wine
- 4 cups of fish stock
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of saffron threads (optional)
- 1 bouquet garni (a bundle of herbs such as thyme, bay leaves, and parsley)
- Garlic croutons and rouille (a garlic and pepper sauce) for serving
To begin, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions, garlic, leek, and fennel and sauté until softened. Then, add the tomatoes and cook for a few minutes more. Pour in the white wine and bring the mixture to a boil. Add the fish stock, saffron, bouquet garni, and season with salt and pepper.
Next, add the mixed fish and shellfish to the pot. Reduce the heat to low and simmer for about 20 minutes or until the fish is cooked through and the shellfish has opened.
When the Bouillabaisse is ready, remove the bouquet garni from the pot and discard it. Ladle the stew into bowls and serve with garlic croutons and rouille on the side.
Bouillabaisse is a classic French seafood stew that is perfect for a comforting and satisfying meal. With its delicious flavors and fresh seafood, it is a must-try for seafood lovers. Bon Appétit!