Classic Bouillabaisse<\/p>\n\n\n\n
Ingredients<\/p>\n\n\n\n
For the broth:<\/p>\n\n\n\n
2 tbsp olive oil<\/p>\n\n\n\n
1 onion, thinly sliced<\/p>\n\n\n\n
2 leeks (white part only), thinly sliced<\/p>\n\n\n\n
2 garlic cloves, minced<\/p>\n\n\n\n
1 fennel bulb, thinly sliced<\/p>\n\n\n\n
1 large tomato, chopped (or 1 cup canned chopped tomatoes)<\/p>\n\n\n\n
1 bay leaf<\/p>\n\n\n\n
1 tsp orange zest<\/p>\n\n\n\n
1 tsp saffron threads<\/p>\n\n\n\n
1 tsp thyme (fresh or dried)<\/p>\n\n\n\n
1 tsp fennel seeds (optional)<\/p>\n\n\n\n
4 cups fish stock (or clam juice + water)<\/p>\n\n\n\n
1 cup dry white wine<\/p>\n\n\n\n
Salt & pepper, to taste<\/p>\n\n\n\n
Seafood (mix and match depending on availability):<\/p>\n\n\n\n
1 lb firm white fish (cod, halibut, monkfish, snapper), cut into chunks<\/p>\n\n\n\n
1\/2 lb mussels, scrubbed and debearded<\/p>\n\n\n\n
1\/2 lb clams, scrubbed<\/p>\n\n\n\n
1\/2 lb shrimp, peeled and deveined<\/p>\n\n\n\n
1\/2 lb scallops (optional)<\/p>\n\n\n\n
For serving (Rouille \u2013 optional but traditional):<\/p>\n\n\n\n
1 slice white bread, soaked in water and squeezed dry<\/p>\n\n\n\n
1 garlic clove, minced<\/p>\n\n\n\n
1 pinch saffron<\/p>\n\n\n\n
1\/4 cup olive oil<\/p>\n\n\n\n
Salt & pepper, to taste<\/p>\n\n\n\n
Crusty bread for dipping<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
1. Make the base broth<\/p>\n\n\n\n
Heat olive oil in a large pot over medium heat.<\/p>\n\n\n\n
Add onion, leeks, fennel, and garlic; saut\u00e9 5\u20137 minutes until softened.<\/p>\n\n\n\n
Stir in tomato, bay leaf, orange zest, saffron, thyme, and fennel seeds.<\/p>\n\n\n\n
Pour in wine and simmer 2 minutes to reduce slightly.<\/p>\n\n\n\n
Add fish stock, bring to a boil, then reduce heat and simmer 20\u201325 minutes.<\/p>\n\n\n\n
2. Strain for a smooth broth (optional, but traditional)<\/p>\n\n\n\n
Remove bay leaf.<\/p>\n\n\n\n
Blend the broth using an immersion blender, then strain through a fine sieve back into the pot.<\/p>\n\n\n\n
3. Cook the seafood<\/p>\n\n\n\n
Bring the strained broth to a gentle simmer.<\/p>\n\n\n\n
Add the firm fish first (cook 4\u20135 minutes).<\/p>\n\n\n\n
Add mussels, clams, shrimp, and scallops; cook until shellfish open and shrimp turn pink (about 5 minutes more). Discard any shellfish that do not open.<\/p>\n\n\n\n
4. Make the rouille (optional)<\/p>\n\n\n\n
Mash bread, garlic, and saffron together into a paste.<\/p>\n\n\n\n
Slowly whisk in olive oil until creamy. Season with salt and pepper.<\/p>\n\n\n\n
5. Serve<\/p>\n\n\n\n
Ladle bouillabaisse into warm bowls.<\/p>\n\n\n\n
Serve with toasted crusty bread and a dollop of rouille on top or on the side.<\/p>\n\n\n\n
💡 Tips:<\/p>\n\n\n\n
Fresh fish stock makes all the difference\u2014use fish heads, bones, and shrimp shells for the richest flavor<\/p>\n\n\n\n
Bouillabaisse is best served immediately to preserve seafood textur<\/p>\n\n\n\n
The orange zest and saffron are key to the authentic Proven\u00e7al flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Classic Bouillabaisse Ingredients For the broth: 2 tbsp olive oil 1 onion, thinly sliced 2 leeks (white part only), thinly…<\/p>\n","protected":false},"author":1,"featured_media":2195,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n