Teresa's Recipes
Bouillabaisse - Classic French Seafood Stew
Embark on a culinary journey to the heart of Provence with this authentic Bouillabaisse recipe. This traditional French seafood stew is brimming with a variety of succulent seafood including clams, lobster tails, shrimp, mussels, and red snapper fillets, simmered in a rich broth infused with aromatic herbs, spices and a hint of citrus. It's a symphony of flavors that will transport you to the sun-drenched coast of Southern France with each spoonful. Enjoy it with a side of crusty bread to soak up every last drop.
Ingredients
- 1 loaf, sliced Crusty bread
- 1/4 cup, chopped Fresh parsley
- 1/2 pound, scrubbed clean Clams
- 2, halved Lobster tails
- 1/2 pound, peeled and deveined Shrimp
- 1/2 pound, scrubbed clean Mussels
- 2, cut into chunks Red snapper fillets
- to taste Salt and pepper
- 1 tablespoon Orange zest
- 1 teaspoon, dried Thyme
- 1 Bay leaf
- 1 pinch Saffron threads
- 4 cups Fish stock
- 1 cup White wine
- 4, diced Tomatoes
- 1, chopped Fennel bulb
- 3 cloves, minced Garlic
- 1, chopped Onion
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 600
- Fat: 20g
- Carbs: 30g
- Protein: 70g
- Sodium: 1500mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and fennel bulb. Cook until softened, about 5 minutes.
- Stir in the diced tomatoes and cook for another 5 minutes until they start to break down.
- Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol.
- Add the fish stock, saffron threads, bay leaf, thyme, orange zest, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld together.
- Add the red snapper, mussels, shrimp, lobster tails, and clams to the pot. Cover the pot and cook for 5-7 minutes, or until the seafood is cooked through and the shells have opened. Discard any mussels or clams that do not open.
- Remove the bay leaf from the pot and discard.
- Garnish the bouillabaisse with fresh parsley just before serving.
- Serve the bouillabaisse hot with slices of crusty bread on the side for dipping.
Tips
- For an even richer flavor, consider adding a splash of Pernod, a French anise-flavored liqueur, along with the white wine.
- Ensure to discard any mussels or clams that do not open after cooking, as they may not be safe to eat.