How do I perfect the art of bouillabaisse?

Unlock the secrets of a traditional Provençal Fish Stew with our foolproof Bouillabaisse recipe! Impress your guests and become a master of coastal cuisine.

You'll need

Items needed to answer the question, How do I perfect the art of Bouillabaisse. Items include: Fish fillets Shrimp Mussels Onions Fennel bulb Garlic cloves Tomatoes Tomato paste Fish stock White wine Spices (thyme, bay leaves, saffron) Fresh herbs (parsley, basil) Salt and pepper Crusty bread Rouille

Fish fillets 1 pound
Shrimp 1/2 pound
Mussels 1 pound
Onions 2, chopped
Fennel bulb 1, chopped
Garlic cloves 3, minced
Tomatoes 2, diced
Tomato paste 2 tablespoons
Fish stock 4 cups
White wine 1 cup
Spices (thyme, bay leaves, saffron) To taste
Fresh herbs (parsley, basil) To garnish
Salt and pepper To taste
Crusty bread For serving
Rouille For serving

Take note
When working with seafood, ensure that it is fresh and properly cleaned. Be cautious when handling sharp knives, hot pots, and pans. Also, be mindful of any seafood allergies that you or your guests may have.

1

Prepare the Bouillon Base

In a large stockpot, heat olive oil over medium heat. Add onions, fennel, and garlic, and sauté until softened and fragrant. Stir in tomatoes, tomato paste, and spices. Pour in fish stock and white wine. Bring the mixture to a boil and let it simmer for 20 minutes.

2

Add the Seafood

Gently add the fish fillets, shrimp, and mussels to the simmering bouillon. Cover the pot and cook for about 5 minutes or until the fish is opaque and the mussels have opened. Discard any mussels that remain closed.

3

Finish and Serve

Remove the pot from heat and stir in the fresh herbs. Season with salt and pepper to taste. Ladle the Bouillabaisse into bowls, making sure each serving has a variety of seafood. Serve with crusty bread and a dollop of rouille on top!