Ingredients
- Olive oil, 1/4 cup
- Onion, chopped, 1 large
- Leeks, white and light green parts only, thinly sliced, 2 medium
- Fennel bulb, chopped, 1 medium
- Garlic, minced, 4 cloves
- Tomatoes, coarsely chopped, 1 pound
- Saffron threads, a pinch
- Fish stock, 8 cups
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, leeks, and fennel and cook, stirring occasionally, until softened, about 8-10 minutes.
- Step 2: Add garlic and cook for 1 minute more until fragrant. Stir in the tomatoes and saffron. Cook for another 5 minutes, stirring occasionally.
- Step 3: Pour in the fish stock and bring to a simmer. Reduce heat to low and simmer for at least 30 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Step 4: While the broth simmers, prepare your fish. Add the firm white fish (such as cod or halibut) and any shellfish (such as mussels or clams) to the simmering broth. Simmer until the fish is cooked through and the shellfish have opened, about 5-7 minutes. Discard any shellfish that do not open.
- Step 5: Gently stir in any delicate fish (such as sea bass or red mullet) and simmer for another 2-3 minutes, or until just cooked through. Be careful not to overcook the fish.
Notes
- Leftover bouillabaisse keeps well in the refrigerator for up to 2 days; store fish separately from the broth for best results.
- Reheat leftover bouillabaisse gently over low heat, adding the fish back in only for the last few minutes to prevent it from becoming dry.
- Serve your bouillabaisse with crusty bread, rouille (a Provençal garlic mayonnaise), and a sprinkle of fresh parsley for a truly authentic experience.
- Don't skimp on the saffron; its subtle flavor is key to bouillabaisse's unique character and adds a beautiful golden hue to the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American