Seafood Bouillabaisse Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Broth

   In a large pot, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until they are translucent.

2. 2

   Add Tomatoes and Saffron

   Stir in the diced tomatoes, saffron threads, salt, and black pepper. Cook for about 5 minutes until the tomatoes are softened.

3. 3

   Add Stock and Wine

   Pour in the fish stock and white wine. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. 4

   Add Seafood

   Add the mussels and clams to the broth. Cover the pot and cook for 5-7 minutes, until the shells open.

5. 5

   Add Scallops

   Gently stir in the Hokkaido scallops and cook for an additional 3-4 minutes, until they are opaque and cooked through.

6. 6

   Garnish and Serve

   Ladle the bouillabaisse into bowls, garnish with chopped parsley, and serve with crostini on the side.