Bouillabaisse French Seafood Broth (Print Version)
# Ingredients:
→ Broth
01 -
2 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
2 leeks (white and light green parts), thinly sliced
04 -
3 garlic cloves, minced
05 -
1 large fennel bulb, thinly sliced
06 -
250 grams diced tomatoes (fresh or canned)
07 -
1.5 litres fish or seafood stock
08 -
0.5 teaspoon saffron threads
09 -
1 teaspoon dried thyme
10 -
1 bay leaf
11 -
120 millilitres orange juice
12 -
Salt and pepper, to taste
→ Seafood
13 -
450 grams firm white fish (cod, halibut, or snapper), cut into chunks
14 -
225 grams shrimp, peeled and deveined
15 -
225 grams mussels or clams, cleaned and scrubbed
16 -
225 grams squid or scallops (optional)
→ Garnish and Serving
17 -
Chopped fresh parsley
18 -
Lemon wedges
19 -
Crusty bread or baguette
# Instructions:
01 -
Warm olive oil in a large pot over medium heat. Add onion, leeks, garlic, and fennel, sautéing for 5 to 7 minutes until softened.
02 -
Incorporate diced tomatoes, saffron threads, thyme, bay leaf, and orange juice. Cook for 2 minutes, stirring to combine the flavors.
03 -
Pour in fish or seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes to extract aromatic depth. Season with salt and pepper as needed.
04 -
Gently add white fish chunks and simmer for 5 minutes. Stir in shrimp, mussels or clams, and squid or scallops if using. Continue cooking for 5 to 7 minutes, or until shrimp are opaque and shellfish have opened. Discard any unopened mussels or clams.
05 -
Remove the bay leaf. Ladle soup into bowls, top with fresh parsley, and serve with lemon wedges and crusty bread.
# Notes:
01 -
Ensure all seafood is fresh and thoroughly cleaned for optimal safety and flavor.