Seafood Bouillabaisse (Print Version)
# Ingredients:
→ For the broth
01 -
1 fennel seed teaspoon
02 -
1 bay leaf
03 -
1 leek, cleaned and sliced
04 -
1 teaspoon of saffron threads
05 -
Salt and pepper to taste
06 -
2 chopped tomatoes
07 -
2 tablespoons olive oil
08 -
1 celery stalk, diced
09 -
1 diced carrot
10 -
2 minced garlic cloves
11 -
1 diced onion
12 -
1 liter of fish or veggie stock
→ For the seafood
13 -
200g of shrimp, peeled and deveined
14 -
400g of white fish fillets (like cod or hake)
15 -
200g of calamari, cut into rings
16 -
200g of cleaned clams
17 -
200g of mussels, cleaned
→ Optional rouille
18 -
1 tablespoon Dijon mustard
19 -
A dash of salt
20 -
1 small garlic clove, minced
21 -
1 egg yolk
22 -
1/2 cup of olive oil
23 -
Freshly ground pepper to taste
# Instructions:
01 -
Put olive oil in a big pot and warm it up on medium heat. Toss in the onion, leek, celery, carrot, and garlic. Stir for about 5-7 minutes till everything softens.
02 -
Throw in the diced tomatoes, fennel seeds, saffron, and a bay leaf. Stir everything together well.
03 -
Pour in your fish or veggie broth and bring it to a boil. Turn the heat to low and let it gently simmer for half an hour to bring out all the flavors. Adjust salt and pepper as you like.
04 -
First add the white fish fillets to the simmering broth and let them cook for around 10 minutes. Then toss in the shrimp, mussels, clams, and calamari. Let it all cook another 10 minutes or until the seafood is completely done.
05 -
Whisk together the minced garlic, egg yolk, Dijon mustard, and olive oil in a small bowl. Give it a sprinkle of salt and a pinch of pepper. Keep whipping until it’s silky smooth and fully mixed.