Bouillabaisse Recipe
Dive into a bowl of our exquisite Bouillabaisse, a traditional Provençal fish stew brimming with the freshest catch of the day, succulent shellfish, and aromatic herbs. Each spoonful transports you to the sun-drenched shores of the Mediterranean, with a rich, savory broth infused with saffron and garlic, perfectly complemented by a hint of citrus. Served with crusty bread and a zesty rouille, this dish is a true celebration of coastal flavors that will leave your taste buds yearning for more.
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Ingredients
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Seafood and Broth
Method
Preparation
Add Vegetables and Spices
Add the diced tomatoes, fennel, saffron, orange zest, bay leaves, salt, and black pepper. Pour in the fish stock or water and bring to a boil. Reduce heat and let simmer for 20 minutes.
Cook the Seafood
Add the white fish fillets, shrimp, and mussels to the pot. Cover and cook for an additional 10-12 minutes, or until the mussels open and the fish is cooked through.
Finish and Serve
Remove from heat and discard any unopened mussels. Stir in fresh parsley and basil. Serve hot with crusty bread.