Name: Authentic Provençal Bouillabaisse: French Seafood Soup Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds mixed firm white fish fillets (such as cod, snapper, or halibut), cut into 2-inch pieces; 1/2 pound mussels, cleaned and debearded; 1/2 pound shrimp, peeled and deveined; 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 large leek, white and light green parts, thinly sliced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 large fennel bulb, thinly sliced; 1 (14-ounce) can diced tomatoes, drained; 1/2 cup dry white wine; 6 cups fish stock (or seafood or chicken stock); 2 strips orange peel; 1 bay leaf; 1/2 teaspoon saffron threads; 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley; Crusty bread, for serving; Lemon wedges, for serving

From craving to table

Instructions

1
Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery, fennel, and garlic. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
2
Add the diced tomatoes and cook for another 3 minutes.
3
Pour in the white wine and cook for 2 minutes, scraping up any browned bits.
4
Add the fish stock, orange peel, bay leaf, saffron, thyme, and cayenne. Bring to a boil, then reduce heat and simmer for 20 minutes.
5
Remove the orange peel and bay leaf. Season the broth with salt and pepper.
6
Add the fish pieces to the pot and simmer gently for 5 minutes.
7
Add the mussels and shrimp, cover, and cook until the mussels open and the shrimp are just cooked, about 5 minutes more. Discard any mussels that do not open.
8
Taste and adjust seasoning as needed. Stir in chopped parsley.
9
Ladle the bouillabaisse into bowls and serve with crusty bread and lemon wedges.

Authentic Provençal Bouillabaisse: French Seafood Soup Recipe

Instructions

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