A classic Mediterranean fish stew originating from the port city of Marseille. This flavorful dish combines various types of fresh fish and shellfish with aromatic herbs and spices, creating a hearty and satisfying meal perfect for seafood lovers.
Preparation time
30min
Cooking time
40min
Ingredients
6 Servings
- 1 bay leaf
- 500 g clams
- 1 loaf crusty bread
- 240 ml dry white wine
- 1 fennel bulb
- 1 l fish stock
- 4 garlic cloves
- 1 leek
- 500 g mussels
- 60 ml olive oil
- 1 onion
- 1 strip orange zest
- 2 tbsp parsley
- 0.5 tsp pepper
- 400 g prawns
- 0.5 g saffron threads
- 1 tsp salt
- 1 tsp thyme
- 400 g tomatoes
- 600 g white fish fillets
Directions
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, leek, and fennel, and cook until softened, about 10 minutes.
Step 2
Add the garlic and cook for another 2 minutes, stirring frequently.
Step 3
Stir in the tomatoes, fish stock, white wine, orange zest, saffron, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
Step 4
Add the mussels, clams, white fish fillets, and prawns to the pot. Cover and cook until the shellfish open and the fish is cooked through, about 10 minutes.
Step 5
Remove and discard the bay leaf and orange zest. Adjust seasoning with more salt and pepper if needed.
Step 6
Serve the bouillabaisse hot with crusty bread on the side.