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I've been perfecting my bouillabaisse for years, and I'm thrilled to share this gem with you. This classic French seafood stew bursts with Mediterranean flavors - saffron, fennel, and a medley of fish and shellfish. Don't let fancy name fool you; it's surprisingly simple to make. Rich, aromatic broth envelops tender chunks of cod, plump shrimp, and briny mussels. One spoonful transports you straight to coastal Provence. Ready to dive into this culinary adventure?
Ingredients for Bouillabaisse Stew
- Olive oil: Adds richness and flavor to the stew, creating a flavorful base for the seafood and vegetables to cook in.
- Onion: Provides a savory base and depth of flavor to the stew, enhancing the overall taste of the dish.
- Leeks: Impart a mild onion-like flavor and add a subtle sweetness to the stew, complementing the seafood well.
- Garlic: Infuses a pungent and aromatic flavor to the stew, enhancing the overall taste and aroma of the dish.
- Fennel bulb: Offers a subtle anise-like flavor that pairs well with seafood, adding a unique and refreshing taste to the stew.
- Tomato: Adds acidity and sweetness to the stew, balancing the flavors and providing a rich and vibrant color to the dish.
- White wine: Enhances the overall flavor profile of the stew, adding a subtle sweetness and acidity that complements the seafood.
- Fish stock: Forms the flavorful base of the stew, providing a rich seafood essence that ties all the ingredients together.
- Saffron threads: Infuse the stew with a delicate floral aroma and a golden hue, adding a touch of luxury to the dish.
- Bay leaf: Imparts a subtle earthy flavor and aroma to the stew, enhancing the overall depth of flavors in the dish.
- Firm white fish (like cod): Adds meaty texture and mild flavor to the stew, absorbing the delicious broth and complementing the other seafood.
- Mussels: Bring a briny and sweet flavor to the stew, adding a pop of color and texture to the dish.
- Shrimp: Provide a sweet and delicate flavor to the stew, cooking quickly and adding a luxurious touch to the dish.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping vegetables, fish, and seafood into appropriate sizes for the stew.
Bouillabaisse Stew Recipe
A classic French seafood stew with a rich, flavorful broth.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 leeks, white part only, sliced
- 4 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 large tomato, chopped
- 0.5 cup white wine
- 4 cups fish stock
- 0.5 tsp saffron threads
- 1 bay leaf
- 1 lb firm white fish (like cod), cut into chunks
- 1 lb mussels, cleaned
- 1 lb shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Read more: Bamia Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, leeks, garlic, and fennel. Cook until softened.
- Add tomato and cook for another 5 minutes.
- Pour in white wine and let it simmer until reduced by half.
- Add fish stock, saffron, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Add fish, mussels, and shrimp. Cook until seafood is done, about 5-7 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes:
Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Company Stew Recipe
Can You Make Bouillabaisse Stew Ahead of Time?
Make Ahead Instructions
- Prepare the bouillabaisse stew as directed, but do not add the seafood.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the bouillabaisse stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Seal the container well, label it with the date, and freeze for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and then gently warm it on the stove.
When making bouillabaisse stew, a lesser-known tip is to use the shells from the shrimp to make a quick seafood stock for added depth of flavor.
Common Questions About Making This Stew Recipe
FAQ:
Can I use a different type of fish in this bouillabaisse stew recipe?
Yes, you can use a variety of firm white fish like halibut, haddock, or sea bass.
How can I make this bouillabaisse stew recipe more spicy?
To add some heat, you can include a pinch of red pepper flakes or a dash of cayenne pepper.
Can I make this bouillabaisse stew recipe ahead of time?
Yes, you can make the stew ahead of time and reheat it gently before serving. Just add the seafood at the last minute to prevent overcooking.
Is it possible to freeze this bouillabaisse stew recipe?
While you can freeze the stew, the seafood may become a bit rubbery upon reheating. It's best enjoyed fresh.
Can I substitute the white wine in this bouillabaisse stew recipe?
If you prefer not to use wine, you can substitute with fish or vegetable broth for a different flavor profile.
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