Ingredients
For the Broth:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 leeks, white parts only, sliced
- 3 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 1 can (14.5 oz) diced tomatoes
- 1 cup dry white wine
- 4 cups fish stock or seafood broth
- 1 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
For the Seafood:
- 1 lb (450g) firm white fish (such as cod, haddock, or snapper), cut into chunks
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) mussels or clams, scrubbed and debearded
- 1/2 lb (225g) squid, cleaned and cut into rings
For Serving:
- Fresh parsley, chopped (for garnish)
- 1 baguette or crusty bread
- Rouille sauce (optional, for serving)
Instructions
- Prepare the Broth:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, leeks, and garlic. Sauté until softened, about 5 minutes.
- Add the fennel and cook for another 3 minutes.
- Stir in the diced tomatoes, white wine, fish stock, saffron, thyme, and bay leaf. Season with salt and black pepper.
- Bring to a simmer and let it cook for 15-20 minutes to allow the flavors to meld.
- Cook the Seafood:
- Add the chunks of fish to the simmering broth and cook for 5 minutes.
- Add the shrimp, mussels (or clams), and squid. Continue to simmer until the seafood is cooked through and the mussels or clams have opened, about 5-7 minutes. Discard any mussels or clams that do not open.
- Serve:
- Ladle the Bouillabaisse into bowls.
- Garnish with chopped parsley.
- Serve with slices of baguette or crusty bread. If using, offer Rouille sauce on the side for a traditional touch.
