For an even richer flavor, consider adding a splash of dry white wine to the vegetables as they cook. This will deglaze the pan and add depth to the broth. Feel free to substitute other types of fish and shellfish based on your preference and availability. Cod, halibut, clams, and lobster are all excellent choices. The rouille, a Provençal sauce made with garlic, chili peppers, breadcrumbs, and olive oil, is the traditional accompaniment to Bouillabaisse. It adds a creamy, spicy element that complements the flavors of the stew perfectly. Ensure your seafood is fresh and of high quality for the best results. The flavor of the Bouillabaisse relies heavily on the freshness of its ingredients.
Bouillabaisse
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS124
Embark on a culinary journey to the sun-kissed shores of France with this exquisite Bouillabaisse. A symphony of the sea, this vibrant stew features a medley of fresh seafood simmered in a fragrant broth infused with saffron, fennel, and a hint of citrus. Served with crusty toast and a dollop of rouille, it's a truly unforgettable taste of the Mediterranean.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol125 mg
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Fiber1 g
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Protein43 g
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Saturated Fat3 g
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Sodium203 mg
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Sugar2 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all your ingredients, preparing them for their roles in this magnificent stew.
02
StepIn a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over low heat. Add the onions, leeks, chopped tomatoes, and garlic. Cook, stirring occasionally, until the vegetables have softened and become fragrant, about 3 to 5 minutes.
03
StepStir in the fennel, thyme, bay leaf, and orange zest. Add the mussels and boiling water, stirring to combine all the aromatic flavors. Season generously with salt and black pepper. Increase the heat to high and bring to a boil for about 3 minutes, allowing the oil and water to emulsify into a cohesive broth.
04
StepGently add the sea bass and shrimp to the simmering broth, ensuring they are submerged. Reduce the heat to medium and continue cooking until the fish is opaque and tender, and the shrimp is pink and cooked through, about 12 to 15 minutes. Be careful not to overcook the seafood; it should remain firm and succulent.
05
StepTaste the Bouillabaisse and adjust the seasoning as needed, adding more salt, pepper, or saffron to enhance the flavor profile. Stir in the saffron threads, allowing their golden hue to infuse the broth. Pour the Bouillabaisse into a warmed tureen or individual soup dishes. Serve immediately, accompanied by crusty toast and a spoonful of rouille for a truly spectacular culinary experience.
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Tiffany Damore
May 17, 2025I couldn't find sea bass, so I used cod instead, and it worked out great.
Sabrina Dubuqueboyer
Apr 8, 2025My family loved this bouillabaisse! It's a perfect meal for a special occasion.
Cornell Carroll
Jan 16, 2025This recipe is fantastic! The flavors are so well-balanced, and it's surprisingly easy to make.
Mittie Doyle
Aug 28, 2024The saffron really makes this dish special. Don't skip it!
Jayne Kuhlman
Aug 2, 2024I added a pinch of red pepper flakes for a little extra heat, and it was delicious!
Adelia Bode
Jul 29, 2024Easy to follow instructions and a truly amazing result!
Russell Hirthe
Jun 27, 2024I made this for a dinner party, and everyone raved about it. It's a real showstopper.
Arely Auer
May 15, 2024The broth is so flavorful! I could eat it with just the bread.