Bouillabaisse
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon saffron threads
- 8 cups fish stock
- 1 cup dry white wine
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound firm white fish (cod, halibut), cut into 2-inch pieces
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and fennel seeds and cook for 1 minute more.
- Add saffron and fish stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add mussels and clams. Cover and cook until the shells open, about 5-7 minutes. Discard any shells that do not open.
- Add fish and shrimp. Cook until the fish is flaky and the shrimp is pink, about 5-7 minutes.
- Season with salt and pepper to taste. Stir in parsley and serve immediately.
