Bouillabaisse

Cuisines

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Recipe

Ingredients

1 tablespoon	olive oil
1	onion, finely chopped
2 cloves	garlic, minced
1	leek, thinly sliced
1	fennel bulb, thinly sliced
1	carrot, diced
1 large	tomato, chopped
1 cup	dry white wine
4 cups	fish stock
1 pinch	saffron threads
1	bay leaf
1 teaspoon	dried thyme
1	orange zest
200 grams	white fish fillet, cut into chunks
200 grams	mussels, cleaned
200 grams	shrimp, peeled and deveined
1	salt to taste
1	black pepper to taste
1 tablespoon	fresh parsley, chopped

Instructions

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion, garlic, leek, fennel, and carrot, and sauté until softened, about 5 minutes.
3. 3 Stir in the chopped tomato and cook for another 2 minutes.
4. 4 Pour in the white wine and let it simmer until reduced by half.
5. 5 Add the fish stock, saffron, bay leaf, thyme, and orange zest. Bring to a boil.
6. 6 Reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
7. 7 Add the white fish, mussels, and shrimp to the pot.
8. 8 Cover and cook for 5-7 minutes until the seafood is cooked through and the mussels have opened.
9. 9 Season with salt and black pepper to taste.
10. 10 Remove the bay leaf and discard.
11. 11 Serve hot, garnished with fresh parsley.