Modern Bouillabaisse Delight

About this recipe

Experience the taste of southern France with this modern take on Bouillabaisse. Our recipe brings together fresh fish, succulent shellfish, and aromatic herbs in a rich, saffron-infused broth. Perfectly designed for home cooks, this stew is both deliciously authentic and accessible.

Ingredients

• 1 lb. fish fillets (such as cod or halibut)
• 1 lb. shellfish (such as mussels or shrimp)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, chopped
• 1 leek, chopped
• 1/4 tsp. saffron threads
• 1 can diced tomatoes
• 4 cups fish or vegetable broth
• 1/2 cup white wine
• 1 tsp. dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp. olive oil
• Crusty bread for serving
• Rouille and grated Gruyère cheese for garnish

Directions

1. 1

   Warm the olive oil in a large pot over medium heat.

2. 2

   Sauté the onion, garlic, fennel, and leek until softened, about 5 minutes.

3. 3

   Add the saffron, tomatoes, broth, wine, thyme, bay leaf, salt, and pepper. Bring to a simmer.

4. 4

   Add the fish and shellfish, cover, and let simmer until cooked through, about 10 minutes.

5. 5

   Serve the stew hot. Ladle over garlic-rubbed bread slices with a sprinkle of Gruyère.

6. 6

   Accompany with a side of rouille.