Bouillabaisse Recipe
mussels, shrimp, finfish, potatoes, saffron tomato broth, tapenade aioli, toasted focaccia (can be made gf)
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Ingredients
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Seafood
Vegetables
Broth
Tapenade Aioli
To Serve
Method
Preparation
- 1
Prepare the Seafood
Clean the mussels under cold water, removing any beards. Peel and devein the shrimp. Cut the finfish into bite-sized pieces.
- 2
Cooking the Broth
- 3
- 4
Add Tomatoes and Spices
Stir in the diced tomatoes, salt, black pepper, thyme, and bay leaf. Cook for another 5 minutes.
- 5
Add Stock and Wine
Pour in the fish stock and white wine. Bring to a simmer.
- 6
Cooking the Seafood
- 7
Add Seafood
Add the mussels, shrimp, and fish to the pot. Cover and cook until mussels open and shrimp are cooked through, about 5-7 minutes.
Making the Tapenade Aioli
- 8
Combine Ingredients
In a small bowl, mix together the mayonnaise, black olive tapenade, lemon juice, and minced garlic until well combined.
