why make this recipe

Classic Bouillabaisse is a hearty and flavorful fish stew that comes from the coastal region of Provence, France. It’s a wonderful way to enjoy the fresh flavors of seafood, herbs, and spices. Making this dish brings the taste of the sea right to your table, and it’s perfect for special occasions or cozy family dinners. Plus, it’s a great way to use a variety of fresh seafood and vegetables.

how to make Classic Bouillabaisse

Ingredients:

Fresh fish (e.g., white fish like cod or haddock)
Mussels
Shrimp
Saffron
Garlic
Tomatoes
Fennel
Olive oil
Vegetable broth or fish stock
Herbs (e.g., thyme, parsley)
Salt and pepper

Directions:

In a large pot, heat olive oil over medium heat.
Add chopped garlic, diced tomatoes, and sliced fennel, cooking until softened.
Pour in vegetable broth or fish stock, and bring to a simmer.
Add saffron, thyme, and season with salt and pepper.
Add the fresh fish and simmer for approximately 5 minutes.
Add mussels and shrimp, cooking until mussels open and shrimp are pink.
Serve hot with crusty bread and a sprinkle of fresh parsley.

how to serve Classic Bouillabaisse

Serve Classic Bouillabaisse hot in bowls. Make sure to include a good amount of broth and seafood in each serving. It’s nice to accompany the stew with slices of crusty bread for dipping. Garnish with fresh parsley for a pop of color and extra flavor.

how to store Classic Bouillabaisse

If you have leftovers, allow the stew to cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to two days. Reheat on the stove over low heat, adding a bit of water or broth if needed to loosen the consistency.

tips to make Classic Bouillabaisse

Use a variety of fresh seafood for the best flavor. Depending on what’s available, you can try adding fish like snapper or shellfish like clams.
Don’t skip the saffron, as it adds a unique flavor and beautiful color.
Make sure to clean the mussels thoroughly to avoid any grit in your stew.

variation

For a different twist, you can make a vegetarian version by using only vegetables and vegetable broth. Add a mix of root vegetables like potatoes, carrots, and zucchini.

FAQs

1. Can I use frozen seafood?
Yes, you can use frozen seafood if fresh is not available. Just make sure to thaw it before adding it to the stew.

2. What can I do if I don’t have saffron?
If saffron is not available, you can omit it or use a pinch of turmeric for color, but it won’t have the same flavor.

3. Can I add more vegetables to this recipe?
Absolutely! You can add other favorite vegetables like bell peppers or carrots for additional flavor and texture.