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Bouillabaisse

Preparation

20 minutes

Cooking

25 minutes

Servings

4

Bouillabaisse
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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 shrimp, 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 peppe

Directions

  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.

Serve with croutons, rouille and garlic mayonnaise.

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