Bouillabaisse

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1/2 teaspoon saffron threads
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon fennel seeds
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 3 cups fish stock
• 2 pounds skinless white fish fillets, cut into 1-inch pieces
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onions and garlic and cook until softened, about 5 minutes.
3. Add saffron, thyme, bay leaves, and fennel seeds and cook for 1 minute more.
4. Stir in tomato paste and tomatoes and cook for 2 minutes.
5. Add fish stock and bring to a boil. Reduce heat to low and simmer for 10 minutes.
6. Add fish, mussels, shrimp, and scallops and simmer until the seafood is cooked through, about 10 minutes.
7. Season with salt and pepper to taste.
8. Garnish with parsley and serve with French bread and aioli.

Interesting Facts

• Bouillabaisse is a traditional Provençal fish stew.
• It is usually served with French bread and aioli.
• The dish was invented in the port city of Marseille.
• It is traditionally made with a variety of fish and shellfish.