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Bouillabaisse
Preparation
20 min
Cooking time
25 min
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
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30 ml (2 tbsp) tomato paste
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375 ml (1 1/2 cup) diced tomatoes
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1 package of saffron
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625 g (1 1/4 lb) firm-fleshed fish (cod, haddock, etc.), diced
-
8 scallops
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12 shrimps, 21/25 or 15/18 count
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300 g (10 1/2 oz) fresh or canned lobster meat
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60 ml (4 tbsp) parsley, chopped
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Salt and ground black pepper
Preparation
- In a very large saucepan, heat the oil and sweat the fennel and garlic.
- Add the fish stock, white wine, tomatoes and saffron.
- Season and let simmer for 10 minutes.
- Add the fish and simmer for 5 minutes.
- Add the scallops and shrimp. Simmer for another 5 minutes.
- Finally, add the lobster meat and parsley.
- Cook for 5 minutes, stir and serve.
- Serve with croutons, rouille and garlic mayonnaise.