Bouillabaisse
A traditional seafood stew from Marseille, rich with saffron and fennel.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
30m
40m
350
INGREDIENTS
Fish fillets 500g
shrimp 200g
mussels 300g
fish stock 1l
onion 1
garlic 2 cloves
tomatoes 3
saffron threads
fennel bulb 1
orange zest
olive oil
salt
pepper
baguette
INSTRUCTIONS
Step1: Sauté onion, fennel, garlic. Add tomatoes, stock, saffron, orange zest. Simmer 20m.
Step2: Add fish, shrimp, mussels. Cook until seafood is done.
Step3: Serve with rouille sauce on toasted baguette slices.
Comments