How To Make Arnaud’s Bouillabaisse
A classic Provençal fish stew with a complex, savory flavor and hint of spice.
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
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In a large pot, sauté onion, leek, garlic, and fennel in olive oil over medium heat until soft and translucent.
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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.
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Add fish to the pot and cook until just tender, about 5-7 minutes.
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Season with salt and pepper to taste. Serve hot with toasted baguette slices and chopped parsley on top.
Nutrition
- Unknown : 0
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