Name: Arnaud’s Bouillabaisse Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 onion, chopped; 1 leek, white and light green parts only, chopped; 2 cloves garlic, minced; 1 fennel bulb, chopped; 2 tbsp olive oil; 1 tsp saffron threads; 1 tbsp tomato paste; 1 can (28 oz) diced tomatoes, drained; 1 cup dry white wine; 4 cups fish stock; 2 bay leaves; 1 tsp dried thyme; 1 lb mixed fish, such as halibut, cod, and shrimp, cut into bite-sized pieces; 1 baguette, sliced and toasted; 1/4 cup fresh parsley, chopped; Salt and pepper, to taste

Arnaud’s Bouillabaisse Recipe

Alexina Waldrop Modified: July 19, 2024

Photos of Arnaud’s Bouillabaisse Recipe

How To Make Arnaud’s Bouillabaisse

A classic Provençal fish stew with a complex, savory flavor and hint of spice.

Preparation: 30 minutes

Cooking: 1 hour

Total: 1 hour 30 minutes

Serves:

Ingredients

1 onion, chopped
1 leek, white and light green parts only, chopped
2 cloves garlic, minced
1 fennel bulb, chopped
2 tbsp olive oil
1 tsp saffron threads
1 tbsp tomato paste
1 can (28 oz) diced tomatoes, drained
1 cup dry white wine
4 cups fish stock
2 bay leaves
1 tsp dried thyme
1 lb mixed fish, such as halibut, cod, and shrimp, cut into bite-sized pieces
1 baguette, sliced and toasted
1/4 cup fresh parsley, chopped
Salt and pepper, to taste

Instructions

In a large pot, sauté onion, leek, garlic, and fennel in olive oil over medium heat until soft and translucent.
Add saffron, tomato paste, diced tomatoes, white wine, fish stock, bay leaves, and dried thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add fish to the pot and cook until just tender, about 5-7 minutes.
Season with salt and pepper to taste. Serve hot with toasted baguette slices and chopped parsley on top.