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Restaurants›Georges French Bistro›Seafood Bouillabaisse Recipe

Seafood Bouillabaisse Recipe

Inspired by Georges French Bistro

Time45m

Serves4

A rich and flavorful seafood stew.

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Ingredients

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Bouillabaisse Ingredients

3 tbs olive oil

1 cup onion, chopped

1 cup leek, chopped

4 tsp Garlic, minced

2 tbs tomato paste

1 cup canned diced tomatoes

4 cups fish stock or seafood broth

1/4 tsp saffron threads

1 tbs fresh thyme, chopped

2 leaves bay leaves

to taste Celtic sea salt

to taste black pepper

1 lb white fish (like cod or snapper), cut into chunks

1 lb Shrimp, peeled and deveined

1 lb mussels, cleaned

1/2 cup Fresh parsley, chopped (for garnish)

Method

Cooking Directions

1

Prepare the Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, leek, and minced garlic, cooking until softened and fragrant, about 5 minutes.

2

Build the Stew

Stir in the tomato paste and cook for another 2 minutes. Add the canned tomatoes, fish stock, saffron, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 15 minutes.

3

Add the Seafood

Add the white fish, shrimp, and mussels to the pot. Cover and simmer for an additional 10-15 minutes, or until the seafood is cooked through and the mussels have opened.

4

Serve

Remove the bay leaves and adjust seasoning if necessary. Ladle the bouillabaisse into bowls and garnish with fresh parsley before serving.