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Bouillabaisse Recipe, How To Make Bouillabaisse Recipe

This simply prepared fish stew is a classic French recipe from Marseilles

About Recipe

How to make Bouillabaisse

(42 ratings)
0 reviews so far
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
Author : Vahchef
Main Ingredient : Fish
Servings : 0 persons
Published date : November 01, 2016

Ingredients used in Bouillabaisse
• Olive oil - 3/4 cup.
• Onions, thinly sliced - 2 numbers.
• Leeks, sliced - 2 numbers.
• Tomatoes - peeled, seeded and chopped - 3 numbers.
• Garlic, minced - 4 clove.
• Fennel leaf - 1 springs.
• Fresh thyme - 1 springs.
• Bay leaf - 1 leaf.
• Orange zest - 1 teaspoons.
• Mussels, cleaned and debearded - 3/4 pound.
• Boiling water - 9 cup.
• Salt and pepper - to taste.
• Sea bass - 5 pound.
• Saffron threads - 1 pinch.
• Fresh shrimp, peeled and deveined - 3/4 pound.
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

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