Bouillabaisse Recipe
swordfish, steamed mussels & clams, scallops, shrimp, octopus, tomato-garlic stew, cippolini onion, baguette
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Ingredients
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Seafood and Broth
Method
Preparation and Cooking
Prepare the Seafood
Clean and prepare all seafood. Cut swordfish into chunks and clean mussels and clams. Peel and devein shrimp.
Make the Stew
In a large pot, heat olive oil over medium heat. Add cippolini onions and garlic, sauté until translucent. Stir in crushed tomatoes, fish stock, saffron, salt, and black pepper. Bring to a simmer.
Add Seafood to the Stew
Once the stew is simmering, add the swordfish, mussels, clams, scallops, shrimp, and octopus. Cover and cook for about 10-15 minutes, or until the seafood is cooked through and mussels and clams have opened.
Finish and Serve
Stir in fresh parsley just before serving. Serve hot with slices of baguette on the side for dipping.
