Bouillabaisse, Simplified

Ingredients for Bouillabaisse, Simplified

• 2 tablespoons olive oil

• 2 cloves garlic, peeled and smashed

• 1 large onion, peeled and sliced

• 1 small fennel bulb, thinly sliced

• 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)

• 1 strip orange zest

• 1 (400g) can whole peeled tomatoes, in juice

• 1450ml seafood stock (sold at most fish markets) or clam juice

• Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks)

• shell-on large prawns or lump crabmeat

• clams or mussels

• 1 bunch Italian parsley, chopped

How to make Bouillabaisse, Simplified

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.

2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.

3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.

5. Add any clams, mussels, and prawns. Simmer until the shells just begin to open, about 4 minutes more.

6. Add any crabmeat.

7. Cook until all shells have opened, the prawns is pink and curled, and the fish flakes easily, about 2 minutes.

8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.