Bouillabaisse

Dive into the vibrant flavors of this classic French bouillabaisse, a fragrant seafood stew brimming with tender fish, succulent shrimp, and mussels, all kissed by saffron and white wine. Perfect for a cozy weeknight dinner or a special gathering.

• 2 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 teaspoon saffron threads
• 1 cup white wine
• 4 cups fish stock
• 300 grams mixed fish fillets
• 200 grams mussels
• 200 grams shrimp
• 1 teaspoon orange zest
• to taste salt and pepper
• fresh parsley for garnish chopped

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

2. 2

   Stir in the minced garlic and saffron threads, cooking for an additional minute until fragrant.

3. 3

   Pour in the white wine, scraping the bottom of the pot to release any flavorful bits. Allow it to simmer for 5 minutes.

4. 4

   Add the fish stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.

5. 5

   Add the mixed fish fillets, mussels, and shrimp to the pot. Cook until the seafood is cooked through and the mussels have opened, about 5-7 minutes.

6. 6

   Stir in the orange zest and season with salt and pepper to taste.

7. 7

   Serve hot, garnished with chopped fresh parsley if desired. Enjoy your Bouillabaisse with crusty bread.