Bouillabaisse
Traditional Provençal fish stew.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Heat olive oil in a large, wide pot over medium heat. Sauté the onions, fennel, and garlic until softened and fragrant (about 10 minutes).
- 2
Add the chopped tomatoes, orange peel, saffron threads, and a pinch of salt. Cook until the tomatoes break down.
- 3
Pour in 6 cups of water or fish stock and bring to a rapid boil. Simmer vigorously for 15 minutes to create an aromatic broth.
- 4
Lower the heat to a gentle simmer. Add the thickest, firmest pieces of fish first and cook for 3 minutes.
- 5
Add the more delicate fish, followed by the shrimp and mussels. Cover and simmer for another 5-7 minutes until the mussels open and the fish is opaque and flaky.
- 6
Serve hot, ladling the broth and seafood over thick slices of toasted rustic bread rubbed with garlic, accompanied by rouille (garlic saffron mayonnaise).
Plan it in Listahan
Add Bouillabaisse to your week, check it against your household's allergens, and build the shopping list automatically.