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Bouillabaisse

A classic Provençal seafood soup made with mixed fish, shellfish, tomatoes, and saffron in a fragrant Mediterranean broth.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: French, Mediterranean
Calories: 360

Ingredients
  

  • 1 lb white fish cut into chunks
  • 0.5 lb shrimp peeled and deveined
  • 1 lb mussels cleaned
  • 3 tbsp olive oil
  • 1 onion sliced
  • 1 fennel bulb sliced
  • 3 cups fish stock

Equipment

  • Large pot
  • Cutting board
  • Sharp knife

Method
 

  1. Sauté onion and fennel in olive oil.
  2. Add garlic, tomatoes, saffron, and herbs.
  3. Simmer with fish stock.
  4. Add fish, then shellfish, and cook gently.

Notes

Serve with crusty bread and rouille for a traditional experience.