Bouillabaisse recipes

Bouillabaisse is a traditional fish stew that originates from the coastal city of Marseille in southern France. It typically includes a variety of fish and shellfish, flavored with aromatic herbs and spices. Here's a basic recipe for a delicious bouillabaisse:

Ingredients:

For the Soup Base:

• 1/4 cup olive oil
• 1 large onion, chopped
• 1 leek, chopped (white and light green parts)
• 2-3 cloves garlic, minced
• 1 fennel bulb, chopped
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads (crushed and soaked in 2 tablespoons warm water)
• 4 cups fish stock or vegetable stock
• 1 cup white wine
• Salt and black pepper to taste

For the Seafood:

• 1 lb (450g) white fish fillets (such as cod or haddock), cut into chunks
• 1/2 lb (225g) mussels, cleaned and debearded
• 1/2 lb (225g) clams, cleaned
• 1/2 lb (225g) large shrimp, peeled and deveined
• 1/2 lb (225g) squid, cleaned and cut into rings

For the Rouille (Garlic Mayonnaise):

• 2 large garlic cloves, minced
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• A pinch of saffron threads (crushed and soaked in 1 tablespoon warm water)
• Salt and cayenne pepper to taste

For Serving:

• Crusty bread or baguette slices

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, leek, and fennel, and sauté for about 5 minutes until they begin to soften.

2. Add the minced garlic and continue to sauté for another minute.

3. Stir in the diced tomatoes, tomato paste, bay leaf, thyme, oregano, and saffron (along with the saffron-infused water). Cook for about 5 minutes, allowing the flavors to meld.

4. Pour in the fish or vegetable stock and white wine. Season with salt and black pepper. Bring the soup base to a simmer and let it cook for about 15-20 minutes.

5. Add the chunks of white fish to the soup base and cook for 5 minutes.

6. Add the mussels and clams, cover the pot, and cook for another 5 minutes or until the shells open.

7. Finally, add the shrimp and squid and cook for an additional 5 minutes or until they turn opaque.

8. While the soup is simmering, prepare the rouille. In a small bowl, combine the minced garlic, mayonnaise, Dijon mustard, saffron, and season with salt and cayenne pepper to taste.

9. To serve, ladle the bouillabaisse into bowls, top with a dollop of rouille, and serve with crusty bread or baguette slices.

Enjoy your homemade bouillabaisse, a taste of the Mediterranean! You can customize the seafood selection based on your preferences and what's available to you.