Bouillabaisse Recipe
Traditional Provençal fish stew, calamari, shrimp, clam, scallops and mussels in a fennel saffron fish broth topped with crostinis.
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Ingredients
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Seafood
Broth
Crostinis
Method
Preparing the Seafood
- 1
Prep the Seafood
In a large bowl, combine the shrimp, calamari, clams, scallops, and mussels. Set aside.
Making the Broth
- 2
- 3
Add Tomatoes and Stock
Stir in the diced tomatoes and cook for another 2-3 minutes. Then, pour in the fish stock, add the saffron threads, orange zest, and chopped thyme. Bring the mixture to a simmer.
- 4
Season the Broth
Season the broth with salt and black pepper to taste. Let it simmer for 15 minutes to develop flavors.
Cooking the Seafood
- 5
Add Seafood
After the broth has simmered, carefully add the prepared seafood mixture to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.
Making the Crostinis
- 6
Prepare Crostinis
While the seafood cooks, preheat your oven to 200°C (400°F). Place the sliced baguette on a baking sheet, brush with 2 tablespoons of olive oil, and toast in the oven for 5-7 minutes until golden. When done, rub the toasted bread with the halved garlic cloves.
Serving
- 7
Serve the Bouillabaisse
Ladle the bouillabaisse into bowls and serve hot, topped with crostinis on the side.