Name: Bouillabaisse Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 lb white fish fillets; 1 lb mussels; 1 lb clams; 1 lb shrimp, peeled and deveined; 1 onion, chopped; 2 cloves garlic, minced; 1 fennel bulb, thinly sliced; 1 carrot, diced; 1 can diced tomatoes; 2 cups fish or seafood broth; 1/2 cup white wine; 2 tbsp olive oil; 1 tsp saffron threads; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; Fresh parsley, for garnish; Crusty bread, for serving

Bouillabaisse Recipe

Annette Needham Modified: July 17, 2024

Photos of Bouillabaisse Recipe

How To Make Bouillabaisse

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 lb white fish fillets
1 lb mussels
1 lb clams
1 lb shrimp, peeled and deveined
1 onion, chopped
2 cloves garlic, minced
1 fennel bulb, thinly sliced
1 carrot, diced
1 can diced tomatoes
2 cups fish or seafood broth
1/2 cup white wine
2 tbsp olive oil
1 tsp saffron threads
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, for garnish
Crusty bread, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel, and carrot. Cook until softened, about 5 minutes.
Add the diced tomatoes, fish broth, white wine, saffron threads, thyme, and bay leaf to the pot. Season with salt and pepper.
Bring the mixture to a simmer and let it cook for 20 minutes to develop the flavors.
Add the white fish fillets and cook for 5 minutes. Then add the mussels, clams, and shrimp. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the shells have opened.
Remove the bay leaf and discard. Taste and adjust the seasoning if needed.
Serve the bouillabaisse hot, garnished with fresh parsley. Serve with crusty bread on the side.