Chicken Bouillabaisse

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) bottle clam juice
• 1/2 cup white wine
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound cod, cut into bite-sized pieces
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chicken and cook for 5 minutes, stirring occasionally.
3. Add the onion and garlic and cook for 3 minutes, stirring occasionally.
4. Add the thyme, oregano, paprika, salt, pepper, and bay leaf and cook for 1 minute, stirring constantly.
5. Add the chicken broth, diced tomatoes, clam juice, and white wine and bring to a simmer.
6. Add the shrimp, scallops, and cod and cook for 5 minutes, stirring occasionally.
7. In a small saucepan, melt the butter over medium heat.
8. Add the flour and whisk until smooth.
9. Add the heavy cream and whisk until thickened.
10. Add the cream mixture to the bouillabaisse and stir to combine.
11. Simmer for 5 minutes, stirring occasionally.
12. Garnish with parsley and serve.

Interesting Facts

• Bouillabaisse is a classic French seafood stew that originated in the port city of Marseille.
• The name bouillabaisse is derived from the French words for “boil” (bouillir) and “stew” (baisser).
• The traditional bouillabaisse is made with a variety of seafood, including fish, shellfish, and eels.
• This chicken version of bouillabaisse is a delicious and easy-to-make alternative to the classic dish.