Description
A classic French seafood stew filled with fresh fish, shellfish, and aromatic herbs simmered in a rich tomato and saffron broth, delivering a flavorful and comforting meal perfect for seafood lovers.
Ingredients
Seafood
- 1 lb mixed fish fillets (cod, snapper, or similar)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
Vegetables & Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
Liquids & Seasonings
- 2 tablespoons olive oil
- 4 cups fish stock
- 1/2 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add Tomatoes & Herbs: Stir in chopped tomatoes, dried thyme, and bay leaf, cooking for an additional 3 minutes to meld flavors.
- Add Stock & Saffron: Pour in fish stock, add saffron threads, and bring the mixture to a gentle simmer to infuse the broth with color and flavor.
- Cook Fish: Add the mixed fish fillets to the simmering broth and cook for 5 minutes until they begin to firm up.
- Add Shellfish: Incorporate the peeled shrimp and cleaned mussels, cooking until the shrimp turn pink and the mussels open, approximately 5-7 minutes. Discard any mussels that remain closed.
- Season & Finish: Season with salt and pepper to taste. Remove the bay leaf, garnish the stew with fresh parsley, and serve hot.
Notes
- Use a variety of seafood for best flavor and texture.
- Serve bouillabaisse with crusty bread or traditional rouille sauce for an authentic experience.
- Ensure all mussels are cleaned thoroughly; discard any that do not open during cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
