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.
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.
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| Seafood Bouillabaisse |
