Bouillabaisse
Ingredients:
- 1 lb of firm white fish (like cod or halibut), cut into chunks
- 1 cup of shrimp, peeled and deveined
- 1 cup of mussels, cleaned
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) of diced tomatoes
- 4 cups of fish or vegetable broth
- 1/4 cup of olive oil
- 1 teaspoon of saffron threads
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions:
1. Prepare the base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the tomatoes and broth: Stir in the diced tomatoes and the fish or vegetable broth. Bring the mixture to a gentle simmer.
3. Flavor the broth: Add the saffron, dried thyme, bay leaf, salt, and pepper to the pot. Let it simmer for about 10 minutes to let the flavors combine.
4. Add the seafood: Gently add the white fish, shrimp, and mussels. Cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. Serve: Remove the bay leaf and ladle the bouillabaisse into bowls. Garnish with fresh parsley and serve with crusty bread on the side.
Notes:
Feel free to include other seafood like scallops or squid in your bouillabaisse.
Adjust the seasoning according to your taste preferences.
Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes | Kcal: Approximately 350 per serving | Servings: 4-6 servings
