Bouillabaisse (Provencal Saffron Seafood Stew)
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Saffron soaks first in a few spoonfuls of warm fish stock until it turns deep gold, then joins the rest of the stock; that is where the color of the stew is set.
Read more
The seafood goes in by stages: firm white fish, then the softer pieces and shrimp, and mussels last. In the end, the freshness of the fish decides how it tastes.
Ingredients
Instructions
- 1
Take 3 to 4 tablespoons from the 800 ml fish stock, warm it, and steep the 0.5 g saffron for 10 minutes.
When the liquid turns deep golden, combine it with the remaining stock so the color and aroma spread evenly.
- 2
Heat 4 teaspoons olive oil in a large pot and cook all 5 sliced garlic cloves over medium heat for 1 minute, stopping before they brown.
- 3
Thinly slice the fennel bulb, add it to the pot, and cook for 3 minutes until it softens slightly.
Add 3 roughly chopped tomatoes and cook 3 more minutes, until they release juice and form a thick aromatic base.
- 4
Pour the saffron stock into the pot and bring it to a boil over high heat.
Once boiling, lower the heat and simmer for 5 minutes so the tomato and fennel base seasons the broth clearly.
- 5
Add the firmer pieces from the 600 g mixed white fish first and cook over high heat for 5 minutes.
Add the softer fish pieces and 200 g shrimp afterward, then cook only 3 minutes more to keep them tender.
- 6
Add 200g mussels, cover, and cook for 2 to 3 minutes.
Discard any mussels that remain closed and serve immediately.
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