• 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
  4. A fish soup containing cooked fish and shellfish.
  5. An ancient dish dating back hundreds of years.

• Recipe

  • 2 pound fresh mussels and or clams
  • 2 pound firm fish fillets, (grouper, red 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

• Directions

  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.

• Warning

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

• Related Mahalo Pages

  French Food | Mussels | Scallops | Leeks | Tomatoes | Fennel | Shrimp | Onions | Blue Crab Recipes | Halibut | Saffron | Remoulade | Tuna | Red Snapper | Swordfish | Lobster Tails | Cioppino | Boston Butt Pork Roast Recipes

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