Bouillabaisse

This classic French Bouillabaisse combines mussels, shrimp, and seabass in a fragrant tomato and saffron broth for a crowd-pleasing, seafood stew.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 365 Calories

Ingredients

• 1 teaspoon orange zest
• salt and pepper to taste
• 2 onions, thinly sliced
• 1 bay leaf
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 2 leeks, sliced
• 3 tomatoes - peeled, seeded and chopped
• 1 sprig fennel leaf
• 9 cups boiling water
• 5 pounds sea bass
• 1 pinch saffron threads
• 0.75 cup olive oil
• 0.75 pound fresh shrimp, peeled and deveined
• 0.75 pound mussels, cleaned and debearded

Recipe Instructions

Step 1

Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Step 2

Gather the ingredients.

Step 3

Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.

Step 4

Stir in fennel, thyme, bay leaf, and orange zest. Add mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.

Step 5

Add seabass and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.