Bouillabaisse (French Seafood Soup)

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb white fish (such as cod or snapper), cut into chunks
½ lb shrimp, peeled and deveined
½ lb mussels, scrubbed and debearded
½ lb clams, scrubbed
½ lb scallops
1 small fennel bulb, thinly sliced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 can (14.5 oz) diced tomatoes
4 cups fish stock or seafood stock
½ cup dry white wine
½ teaspoon saffron threads
1 bay leaf
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
¼ cup fresh parsley, chopped (for garnish)
Crusty bread, for serving

 

Instructions:

Heat olive oil in a large pot over medium heat. Add onion, fennel, and garlic; cook 5–6 minutes until softened and fragrant.
Stir in diced tomatoes, fish stock, white wine, saffron, bay leaf, thyme, salt, and pepper. Simmer for 10 minutes.
Add white fish, shrimp, mussels, clams, and scallops. Cover and simmer 5–7 minutes until fish is cooked and shellfish have opened. Discard any mussels or clams that do not open.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with parsley, alongside crusty bread.