The name bouillabaisse is divided into 2 French verbs : bouillir means to boil and abaisser means to reduce, together it means to reduce by evaporation. Bouillabaisse is a fish stew which originates from the city of Marseille in France. This is also known as a fisherman's soup using the remains of the day's catch. It consists of a variety of herbs and spices mainly saffron, garlic and bay leaf as well as a variety of white fishes and seafood. You can imagine the amount of seafood flavors in this stew. It is like eating a paella where you can't stop eating until you are full. Try it out, use any seafood and white fishes and let me know the results. Bon appétit!
Preparation Time: 15 mins
Cooking Time: 50 mins
3 tbsp olive oil
1 medium onion, chopped
5 garlic cloves, minced
1 can (28 oz.) diced tomatoes with juice
4-5 cups vegetable or fish stock
1 1/2 cup white wine
5 fresh bay leaves
1/2 tsp saffron threads
200g mussels, cleaned
250g cod, cut into 2-inch pieces
250g haddock fillets, cut into 2-inch pieces
1/2 lb shrimps, peeled and deveined
1. Heat oil over medium heat. Add onions and garlic, cook for 5 mins. Stir in tomatoes, stock, wine, bay leaves, and saffron. Bring to a boil, reduce heat to simmer for 30 mins.
2. Put in mussels in the pot. Cover bring to a boil for 4 mins.
3. Turn heat to medium-low, add in fish and cook for 3 mins. Simmer for 2 mins. Afterwards, add in scallop and shrimps until the shrimp changes colour, about 3-4 mins. Make sure that the liquid is covering the seafood, add more stock if necessary.
4. Remove from heat. Discard bay leaves, and ladle into serving bowls.