Ingredients
- Olive oil: 1/4 cup
- Yellow onions, chopped: 2 medium
- Leeks, white and light green parts only, sliced: 2 medium
- Fennel bulb, chopped: 1 large
- Garlic cloves, minced: 4
- Crushed tomatoes: 1 (28-ounce) can
- Fish stock: 8 cups
- Saffron threads: 1/2 teaspoon
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onions, leeks, and fennel and cook, stirring occasionally, until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
- Step 2: Stir in crushed tomatoes, fish stock, and saffron. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow the flavors to meld.
- Step 3: While the broth simmers, prepare your fish. Cut firm white fish (such as cod, halibut, or sea bass) into 2-inch pieces. Shrimp, mussels and clams should be scrubbed and cleaned.
- Step 4: Increase the heat to medium-high and gently add the fish, starting with the firmest fish first. Cook for about 3-5 minutes, then add the shrimp, mussels, and clams.
- Step 5: Cook until the fish is cooked through and the shellfish have opened, about 5-7 minutes. Discard any shellfish that do not open.
- Step 6: Ladle the bouillabaisse into bowls, making sure each bowl has a variety of fish and shellfish. Serve with crusty bread for dipping.
Notes
- Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days, but note that the seafood's texture will change slightly.
- When reheating, gently warm the bouillabaisse over low heat, stirring occasionally, to avoid overcooking the seafood.
- Serve each bowl of bouillabaisse with a dollop of rouille (garlic-saffron mayonnaise) on top for an extra layer of flavor and richness.
- For a deeper, more complex flavor, toast the saffron threads lightly in a dry pan before adding them to the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American