Bouillabaisse

Ingredients

• olive oil1 tbsp
• onion, chopped.5 piece
• leek, chopped.5 piece
• fennel bulb, chopped.5 piece
• garlic, minced2 clove
• canned diced tomatoes1 cup
• strip of orange zest1 piece
• fish stock4 cup
• dry white wine.5 cup
• saffron threads.25 tsp
• dried thyme1 tsp
• bay leaf1 piece
• mixed fish and seafood (e.g., cod, mussels, shrimp)1 lb
• toasted bread slicesFor Serving
• rouilleFor Serving

Instructions

1. 1

   Step 1

   In a large pot, heat olive oil over medium heat. Add onion, leek, and fennel and cook until softened.

2. 2

   Step 2

   Stir in garlic, tomatoes, and orange zest. Cook for 5 minutes.

3. 3

   Step 3

   Add fish stock, wine, saffron, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. 4

   Step 4

   Add the fish and seafood to the pot. Cook for 5-10 minutes, or until the fish is cooked through and the shellfish have opened.

5. 5

   Step 5

   To serve, place a slice of toasted bread in the bottom of a bowl. Ladle the soup over the bread and top with rouille.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bouillabaisse can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.