Description
Traditional provencal Bouillabaisse is consists of a mix of fish and seafood simmered in a rich broth. My easy version requires only a few types of seafood and comes together in under an hour with the help of store-bought fish broth.
Ingredients
Scale
- 3 Tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 6 small potatoes, chopped
- 1 small bulb fennel, trimmed and chopped
- pinch saffron
- 4 cups fish broth such as Aneto
- 1 14.5 ounce can crushed tomatoes
- salt and pepper to taste
- 1 pound fresh cod or another fish of choice, diced
- 8 raw shrimp, shells on
- 8 littleneck clams
- 8 mussels
- Garnishes and accompaniments: Chopped fennel fronds, chopped parsley, slices of toasted baguette
- Rouille sauce (see notes below)
Instructions
- Heat olive oil in a Dutch oven or other heavy-bottomed pot over medium high heat. Add onion, garlic, celery, carrots, potatoes, fennel and saffron until translucent. Add tomatoes and fish broth and bring to a boil. Cook stew until thickened, about 20 minutes. If you’re planning to serve the stew immediately, continue to step 2. If serving later, allow stew to cool completely and store refrigerated in an airtight container for up to 24 hours. When ready too serve, bring back to a simmer over medium heat before continuing to step 2.
- Lower heat to simmer and add fish, adjusting heat to keep the liquid bubbling gently. Add cod or other diced fish first. Follow with clams about 5 minutes later. Finally, add the shrimp and mussels. Cover the pot and continue simmering until clams and mussels are open and shrimp is pink.
- Adjust salt and pepper to taste. Ladle stew into bowls and serve with toasted bread slices and rouille.
Notes
To make rouille, combine one minced garlic cloves, a 1/4 cup of finely minced jarred roasted red pepper, and cayenne pepper with 1/4 cup mayonnaise.
Keywords: Stew, Fish, Seafood, New Years Eve, Soup, Shrimp, Bouillabaisse