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How to Cook Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Here's a structured recipe to make this delicious dish.

Ingredients

• 2 lbs assorted fish (like snapper, monkfish, or sardines)
• 1 lb shellfish (mussels or clams)
• 1 onion, chopped
• 2 leeks, sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 tsp saffron threads
• 1/2 tsp fennel seeds
• 1 bouquet garni (thyme, bay leaf, parsley)
• 4 cups fish stock
• 1 cup dry white wine
• Olive oil, salt, and pepper to taste
• Crusty bread, for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onions, leeks, and garlic until soft.
2. Add tomatoes, saffron, fennel seeds, and bouquet garni. Cook for another 5 minutes.
3. Pour in the fish stock and white wine. Bring to a boil, then reduce to a simmer for 20 minutes.
4. Add the fish and shellfish. Cook until seafood is tender, about 10 minutes.
5. Remove from heat, season with salt and pepper.
6. Serve hot with crusty bread and a drizzle of olive oil.

Enjoy your homemade bouillabaisse, a true taste of French coastal cuisine!