Seafood Bouillabaise Recipe
Finfish, Octopus, Calamari, Crab Claws, Mussels, Tomato and Saffron Broth, Fennel Pollen, Toasted Baguette
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Ingredients
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Seafood
Broth Ingredients
Serving
Method
Preparing the Seafood
- 1
Prepare the Seafood
Clean and cut the finfish into bite-sized pieces. Clean the octopus and cut it into rings. Slice the calamari into rings. Ensure crab claws are cleaned and ready to use. Scrub the mussels thoroughly and remove any beards.
Making the Broth
- 2
- 3
Add Tomatoes and Stock
Add the diced tomatoes to the pot and stir well. Cook for about 5 minutes, allowing the tomatoes to break down slightly. Pour in the fish stock and bring to a simmer.
- 4
Infuse with Saffron and Season
Add the saffron strands, fennel pollen, salt, and black pepper to the simmering broth. Let it simmer for 10 minutes to allow the flavors to meld.
Cooking the Seafood
- 5
Cook the Seafood
Add the prepared finfish, octopus, calamari, crab claws, and mussels to the broth. Cover the pot and simmer for about 10-12 minutes, or until the mussels have opened and the seafood is cooked through.
