Bouillabaisse

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fennel seeds
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups diced tomatoes
• 4 cups seafood stock
• 1 pound mixed seafood (such as shrimp, scallops, mussels, and white fish fillets)
• 1/2 cup dry white wine
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, fennel seeds, thyme, and bay leaf; cook for 1 minute.
3. 3 Add diced tomatoes and seafood stock; bring to a simmer.
4. 4 Pour in white wine, season with salt and pepper, and let it simmer for 10 minutes.
5. 5 Gently add seafood to the pot and cook until seafood is opaque and mussels open, about 5-7 minutes.
6. 6 Discard any unopened mussels. Stir in chopped parsley.
7. 7 Serve hot with lemon wedges on the side.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a touch of saffron for an authentic flavor boost.
• For a lighter version, use less oil and skip the white wine.

Substitutions

• If you can't find fennel seeds, use a teaspoon of fennel powder.
• Substitute white wine with additional seafood stock for a non-alcoholic option.

Pairings

• Crusty baguette
• Garlic aioli
• Chilled white wine

Nutrition

Tips

• For the best flavor, use a mix of seafood that includes both firm fish and shellfish.
• Make sure to scrub mussels clean before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding extra stock if needed.

Serving Suggestions

• Serve with crusty bread and a glass of crisp white wine for a complete meal.

FAQ