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40-Minute Seafood Bouillabaisse Provençale Recipe That Wows

Seafood Bouillabaisse Provençale Recipe
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A classic French seafood stew from Provence, featuring a mix of fresh fish and shellfish in a fragrant tomato and saffron broth.

Ingredients

Scale
  • 500g mixed fish fillets (such as cod, snapper, or halibut)
  • 250g mussels, cleaned
  • 250g clams, cleaned
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 fennel bulb, sliced
  • 2 tomatoes, chopped
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1 tsp thyme
  • 1 liter fish stock
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and fennel. Cook until softened.
  3. Stir in tomatoes, saffron, bay leaf, and thyme. Cook for 2 minutes.
  4. Pour in fish stock and bring to a simmer.
  5. Add fish fillets and cook for 5 minutes.
  6. Add mussels and clams. Cover and cook until shells open, about 5 minutes.
  7. Season with salt and pepper.
  8. Serve hot with crusty bread.

Notes

  • Use the freshest seafood available.
  • Do not overcook the fish or shellfish to keep them tender.
  • Adjust seasoning to your taste.

Nutrition

Find it online: https://dawiy.com/seafood-bouillabaisse-provencale-recipe/