Name: Bouillabaisse
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Cuisine: French
Ingredients: 1½ tbsp Olive Oil; 1 Onion, finely chopped; 80 g Fennel Bulb, thinly sliced; 3 clove Garlic, finely chopped; 250 g Tomato, chopped; 120 ml White Wine, dry; 500 ml Fish Stock, warm; 1 pinch Saffron; ½ Orange, zested; 1 Bay Laurel Leaf, whole; ½ tsp Thyme, fresh or dried leaves; 250 g White Fish, cut into large pieces; 150 g Prawns, cleaned; 250 g Mussels, cleaned and debearded; 1 tbsp Parsley, chopped; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed

1 hr 10 mintotal

Prep 25 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Heat the measured olive oil in a heavy pot over medium heat. Add the onion and fresh fennel, then cook until softened but not browned.
Add the garlic and tomato. Cook until the tomato softens and the mixture begins to look saucy.
Pour in the white wine and simmer briefly. Add the warm fish stock, saffron, orange zest, bay leaf, thyme, salt, and black pepper.
Simmer the broth until fragrant and slightly reduced. Add the white fish and cook gently until it is almost done.
Add the prawns and mussels. Cover and cook until the prawns are opaque and the mussels open.
Discard any mussels that remain closed. Remove the bay leaf, finish with parsley, and serve hot.

How to tell it's done

The broth should be aromatic and lightly thickened, with tender fish and just-opened mussels.

Getting it right

Tip

Add seafood in stages so the fish stays tender and the shellfish does not overcook.

What to serve it with

Serve with crusty bread and extra broth spooned over the seafood.

Common mistakes

The seafood overcooks while the broth is still developing.: Simmer the saffron-tomato broth until flavorful before adding fish, prawns, and mussels near the end.

Substitutions

Use another firm white fish if White Fish is not available under that grocery name.
Seafood Stock may be used in place of Fish Stock if available and label-safe.
Prawns or mussels may be adjusted based on availability, but the seafood allergen profile must remain unverified unless checked.
White Wine can be replaced with more Fish Stock for an alcohol-free version, but the flavor will be less classic.

Storing and reheating

Bouillabaisse is best fresh. Refrigerate leftovers for 1 day and reheat gently without boiling; freezing is not recommended once seafood is cooked.

Poulet Basquaise (Basque-Style Chicken)

Poulet basquaise simmers chicken with peppers, tomato, onion, garlic, herbs, and paprika for a bright Basque-style sauce.

1 hr 5 minnon vegetarian

Soupe à l’Oignon (French Onion Soup)

French onion soup builds deep sweetness from slow-cooked onions, beef stock, toasted baguette, and a bubbling Gruyère topping.

1 hr 10 minnon vegetarian

Blanquette de Veau (Creamy Veal Stew)

Blanquette de veau is a pale French veal stew with mushrooms, carrot, cream, egg yolk, lemon, and a smooth white sauce.

1 hr 30 minnon vegetarian

Bœuf Bourguignon (Beef Burgundy Stew)

Bœuf bourguignon is a French beef stew simmered with red wine, mushrooms, pearl onions, bacon, carrot, and herbs.

2 hr 10 minnon vegetarian

Cassoulet (Bean and Meat Stew)

Cassoulet is a hearty southwest French bean and meat stew with duck confit, pork sausage, pork shoulder, herbs, and a crisp breadcrumb top.

2 hr 20 minnon vegetarian

Coq au Vin

Coq au vin slowly braises chicken with red wine, bacon, mushrooms, pearl onions, carrot, garlic, and herbs.

1 hr 45 minnon vegetarian

Ingredients