Bouillabaisse
A traditional Provençal fish stew originating from Marseille.
Contains common allergens
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Instructions
- 1
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sliced fennel. Sauté for 8-10 minutes until completely softened but not browned.
- 2
Add the minced garlic and cook for 1 minute. Pour in the dry white wine and let it reduce by half (about 2 minutes).
- 3
Add the diced tomatoes, fish stock, saffron threads, and the strip of orange zest. Bring the broth to a rapid boil, then reduce heat, cover, and simmer for 15 minutes to let the flavors meld.
- 4
Remove the orange zest from the broth. Carefully add the chunks of firm white fish. Simmer gently for 3 minutes.
- 5
Add the shrimp and the scrubbed mussels to the pot. Cover and cook for another 4-5 minutes.
- 6
The stew is ready when the fish is opaque and flaky, the shrimp are pink, and all the mussels have opened (discard any that remain closed). Serve immediately with crusty bread or rouille.
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