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Marseiller Bouillabaisse

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A traditional fish stew from Marseille, showcasing the rich flavors of the Mediterranean.

Ingredients

Scale
  • 2 pounds assorted fish (like snapper, cod, and monkfish)
  • 1 pound shellfish (such as mussels and shrimp)
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 4 cloves garlic, minced
  • 1 teaspoon saffron threads
  • 1 teaspoon orange zest
  • 1 bay leaf
  • 1 teaspoon fennel seeds
  • 1/2 cup olive oil
  • 6 cups fish stock
  • Salt to taste
  • Pepper to taste

Instructions

  1. Heat olive oil in a large pot. Add onion, garlic, and sauté until translucent.
  2. Add tomatoes and cook until softened.
  3. Stir in saffron, orange zest, bay leaf, and fennel seeds.
  4. Pour in the fish stock and bring to a boil.
  5. Add the assorted fish and shellfish. Simmer until the fish is cooked through.
  6. Season with salt and pepper to taste.
  7. Serve hot with crusty bread.

Notes

  • This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
  • Pair with a refreshing white wine for the best experience.
  • Feel free to adjust the seafood based on your preferences or availability.

Nutrition

Find it online: https://ezeptzauber.de/marseiller-bouillabaisse/