Bouillabaisse

Bouillabaisse is a classic French fish stew that is typically made with a variety of seafood, including mussels, clams, shrimp, and fish. The stew is flavored with a variety of herbs and spices, including saffron, fennel, and orange peel. Bouillabaisse is typically served with a side of crusty bread, which is used to soak up the flavorful broth.

Bouillabaisse is a dish with a long and storied history. It is believed to have originated in the coastal town of Marseille, France, in the 6th century. The stew was originally made by fishermen who used whatever fish they had caught that day. Over time, bouillabaisse became a popular dish among the wealthy and powerful, and it is now considered to be one of the signature dishes of French cuisine.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, chopped
• 2 cups fish stock
• 1 cup white wine
• 1 pound mussels
• 1 pound clams
• 1 pound shrimp
• 1 pound fish fillets (such as cod, snapper, or halibut)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and fennel and cook until softened.
3. Add the fish stock and white wine and bring to a boil.
4. Add the mussels, clams, shrimp, and fish fillets and cook until the seafood is cooked through.
5. Season with salt and pepper to taste.

Why It Works

• The use of a variety of seafood gives bouillabaisse a complex and flavorful broth.
• The herbs and spices add depth and richness to the flavor of the stew.
• The crusty bread helps to soak up the flavorful broth.