Name: Bouillabaisse (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4-6 servings
Cuisine: French
Ingredients: 2 tbsp Olive oil; 1 large Onion-chopped; 2 Leeks-white and light green parts only, washed and sliced; 4 cloves Garlic-minced; 1 Fennel bulb-trimmed and thinly sliced; 1 (14.5 ounce) can Diced tomatoes-undrained; 6 cups Fish stock or clam juice; 1/2 cup Dry white wine; 1 tsp Dried thyme; 1/2 tsp Saffron threads-optional; 1 bay leaf Bay leaf; Salt-to taste Salt-to taste; Black pepper-to taste Black pepper-to taste; 1 lb Firm white fish fillets (such as cod, haddock, or snapper)-cut into 2-inch pieces; 1/2 lb Shrimp-peeled and deveined; 1/2 lb Mussels-scrubbed and debearded; Fresh parsley-chopped Fresh parsley-chopped; Crusty bread Crusty bread-for serving

Recipe tier

A comforting and flavorful fish stew, perfect for a cozy evening. This version uses readily available ingredients for an approachable taste of the French coast.

Total 1h

Serves 4-6 servings

Steps 8

Ingredients 18

Aromatics and Vegetables
2 tbsp 30 mL Olive oil
1 large 1 large Onion-chopped
2 2 Leeks-white and light green parts only, washed and sliced
4 cloves 4 cloves Garlic-minced
1 1 Fennel bulb-trimmed and thinly sliced
1 (14.5 ounce) can 411 g Diced tomatoes-undrained
Broth and Seasonings
6 cups 1.4 L Fish stock or clam juice
cup 120 mL Dry white wine
1 tsp 5 mL Dried thyme
tsp 2.5 mL Saffron threads-optional
1 bay leaf 1 bay leaf Bay leaf
Salt-to taste Salt-to taste Salt-to taste
Black pepper-to taste Black pepper-to taste Black pepper-to taste
Fish and Seafood
1 lb 450 g Firm white fish fillets (such as cod, haddock, or snapper)-cut into 2-inch pieces
lb 225 g Shrimp-peeled and deveined
lb 225 g Mussels-scrubbed and debearded
Garnish
Fresh parsley-chopped Fresh parsley-chopped Fresh parsley-chopped
Crusty bread Crusty bread Crusty bread-for serving

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Equipment

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Instructions

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Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced leeks, sliced fennel, and minced garlic. Cook, stirring occasionally, until softened, about 8-10 minutes.
Stir in the diced tomatoes and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot.
Pour in the fish stock (or clam juice) and dry white wine. Add the dried thyme, saffron threads (if using), and bay leaf. Bring to a simmer.
Season with salt and black pepper to taste. Reduce heat to low, cover, and let simmer for at least 20 minutes to allow the flavors to meld.
Gently add the firm white fish pieces to the simmering broth. Cook for 5-7 minutes, or until the fish is opaque and cooked through.
Add the shrimp and mussels to the pot. Cover and cook for another 3-5 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
Remove and discard the bay leaf. Ladle the bouillabaisse into bowls, ensuring each serving has a variety of fish and seafood. Garnish with fresh chopped parsley.
Serve immediately with crusty bread for dipping.