Bouillabaisse

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Bouillabaisse is made from the fresh catch of the day—whatever was caught is what goes into the pot. Therefore, the types of fish can vary, but there should always be a variety.

Ingredients

Shrimp - 10.6 oz
Bay leaf - 1 piece
Green peppercorns - 12 pieces
Oranges - 1 piece
Olive Oil - 1 fl oz
Onion - 1 head
Leek - 1 piece
Fennel - 1 piece
Garlic - 4 cloves
Canned Tomatoes (Pelati) - 14.1 oz
Dry White Wine - 8 fl oz
Thyme - 1 sprig
Marjoram - ½ spoons
Saffron - a pinch
Coho salmon fillet - 10.6 oz
Hake - 10.6 oz
Cod - 10.6 oz
Mussels - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Peel the shrimp, but do not discard the shells.

Step 3

Bring 1.5 liters of water to a boil in a pot, add the shells, bay leaf, zest, and pepper. Simmer over low heat for 15 minutes.

Step 4

Heat olive oil in a heavy-bottomed pot.

Step 5

Sauté the chopped onion until it becomes translucent.

Step 6

Add the sliced leeks and thinly sliced fennel, season with salt, reduce the heat to low, cover, and simmer for 20 minutes.

Step 7

Increase the heat under the pot with the vegetables again and add the minced garlic, sautéing for a minute or two while stirring. Add the tomatoes and wine, and cook for an additional 20 minutes.

Step 8

Strain the shrimp broth and pour it over the vegetables, add thyme, marjoram, saffron, and pepper, and simmer for another 10 minutes.

Step 9

Add the fish cut into large chunks to the soup, then after 2 minutes, add the mussels, and another 2 minutes later, add the shrimp. Cook for about 2 more minutes until the shrimp are cooked through.