French Bouillabaisse Recipe

Ingredients (for 6 servings):

Seafood:

• White fish (cod, red snapper, haddock): 500g (boneless pieces)
• Squid or octopus (optional): 200g
• Shrimp or prawns: 200g
• Mussels: 10–12 (cleaned)

For the Broth:

• Olive oil: 3 tbsp
• Onion: 2 (finely chopped)
• Tomato: 3 (chopped)
• Carrot: 1 (thinly sliced)
• Celery stalk: 1 (optional)
• Garlic: 4–5 cloves (sliced)
• Fennel bulb: 1 (sliced)
• Tomato paste: 2 tbsp
• Saffron: 1/4 tsp
• White wine: 1/2 cup (optional)
• Fish stock or water: 4 cups
• Bay leaf, thyme, parsley: to taste
• Salt and pepper: to taste

For Serving:

• Rouille (garlic mayo) – optional
• Grilled or toasted bread

Instructions:

1. Prepare the Base:
   1. In a large pot, heat olive oil. Add onion, garlic, carrot, celery, and fennel. Sauté until soft.
   1. Add tomatoes, tomato paste, and saffron. Stir and then pour in white wine. Simmer for 5 minutes.
2. Make the Broth:
   1. Add fish stock or water, bay leaf, and thyme. Let it boil gently for 15 minutes. Add salt and pepper to taste.
3. Add Seafood:
   1. First, add white fish. After 2–3 minutes, add squid and shrimp. Finally, add mussels.
   1. Cover and cook for 7–8 minutes, until all seafood is just cooked and mussels open.
4. Serve:
   1. Serve hot with rouille and toasted bread. Garnish with fresh parsley if desired.