Bouillabaisse

Guide Note

Bouillabaisse is a fish stew from France made of many different kinds of fish and shellfish cooked with herbs and spices and served with a wedge of French or sourdough bread.

Fast Facts

1. Originated in Marseille, France
2. Often served with French Bread
3. Traditionally made to be served to a group

• 2 pound fresh mussels and or clams
• 2 pound firm fish fillets, (grouper, snapper, or shark)
• 1 pound medium peeled shrimp
• 1/2 cup extra virgin olive oil
• 1 and 1/2 tablespoons garlic. (chopped)
• 2 cups onions (chopped)
• 2 cups canned whole Italian tomatoes (chopped)
• 1 teaspoon fennel seeds
• 1/3 teaspoon saffron
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1/2 cup white wine
• 8 cups fish stock

1. In a large frying pan heat oil, and saute garlic and onions.
2. Add tomatoes, fennel seeds, saffron, salt, pepper, and wine.
3. Simmer approximately 5 minutes.
4. Add fish stock and bring to a boil.
5. Add fish and lower the heat, cooking on a slow boil for 5 minutes.
6. Add shrimp and mussels, cover and simmer for another 6 to 8 minutes.
7. Serve with French or or sourdough bread.

Be sure to discard any shellfish such as clams or mussels that have not opened during cooking.