Seafood Bouillabaisse

Seafood Bouillabaisse 

Bouillabaisse is a traditional Provencal fish stew dish originated from Marseille, France.  I really like seafood bouillabaisse, it has this warm and hearty taste chuck full of great stuff.  it has been a staple dish for me this wintery January 2014. Especially on days when it has been below 20 degrees and I just want to be warm and inside.  

A lot of the recipes for the bouillabaisse I found online usually included fennel, however I was not able to get fennel when my made my recipe.  I also used fish sauce instead of a seafood stock or cube because I could not get any at the time.  However, despite these two changes the seafood bouillabaisse tasted great.  

Ingredients:

2 pound of fish

1-2 pound of clams or mussels

1 pound of shrimp

1/2 cup olive oil

1 cup thinly sliced onion

3 cloves of garlic, crushed

1 can diced tomato

4 sprigs of thyme 

2 bay leaf 

pinch of saffron

1/2  cup fish sauce 

1- Saute. Saute leek, garlic and onion in olive oil for a few minutes until soft.
2- Herbs. Add in your thyme, bay leaves and saffron.
3- Stir. Add the diced tomatoes, water, fish sauce, potatoes and stir well. Once the potatoes are almost cook about 15-20 minutes.
4- Seafood.  Add all your seafood. Once the fish and shrimp are cooked and the clams have pooped opened.
5- Serve.  Serve the bouillabaisse with some baguette and enjoy. 

Seafood Bouillabaisse