Bouillabaisse
Bouillabaisse

Bouillabaisse

Preparation 20 minutes
Cooking time 25 minutes
Servings 4

Ingredients

  • 30 ml (2 tbsp) oil
  • 1 fennel bulb, minced
  • 2 garlic cloves, minced
  • 750 ml (3 cups) fish stock (or clam juice or fish-based juice)
  • 250 ml (1 cup) white wine
  • 30 ml (2 tbsp) tomato paste
  • 375 ml (1 1/2 cup) diced tomatoes
  • 1 package of saffron
  • 625 g (1 1/4 lb) firm-fleshed fish (cod, haddock, etc.), diced
  • 8 scallops
  • 12 shrimps, 21/25 or 15/18 count
  • 300 g (10 1/2 oz) fresh or canned lobster meat
  • 60 ml (4 tbsp) parsley, chopped
  • Salt and ground black pepper

Preparation

  1. In a very large saucepan, heat the oil and sweat the fennel and garlic.
  2. Add the fish stock, white wine, tomatoes and saffron.
  3. Season and let simmer for 10 minutes.
  4. Add the fish and simmer for 5 minutes.
  5. Add the scallops and shrimp. Simmer for another 5 minutes.
  6. Finally, add the lobster meat and parsley.
  7. Cook for 5 minutes, stir and serve.
  8. Serve with croutons, rouille and garlic mayonnaise.
Availability in stores