Bouillabaisse poisson fruits de mer (Version Imprimable)
# Ingrédients:
→ Fish and Seafood
01 -
500 g white fish fillets (e.g., cod or snapper)
02 -
300 g mussels, cleaned
03 -
300 g shrimp, peeled and deveined
→ Vegetables
04 -
2 tablespoons olive oil
05 -
1 onion, chopped
06 -
2 leeks, sliced
07 -
2 garlic cloves, minced
08 -
2 tomatoes, diced
09 -
1 small fennel bulb, chopped
10 -
1 orange zest
→ Broth
11 -
1 liter fish stock
12 -
1 cup dry white wine
13 -
1 teaspoon saffron threads
14 -
1 bouquet garni (thyme, parsley, bay leaf)
15 -
Salt and pepper to taste
→ Garnish
16 -
Fresh parsley, chopped
17 -
Rouille (optional, for serving)
# Instructions:
01 -
In a large pot, heat the olive oil over medium heat. Add the onion, leeks, and garlic, and sauté until softened.
02 -
Stir in the tomatoes and fennel, cooking for another 5 minutes.
03 -
Pour in the fish stock and white wine, then add the saffron and bouquet garni. Bring to a boil and simmer for 15 minutes.
04 -
Add the white fish fillets, mussels, and shrimp to the pot. Cook for an additional 10-15 minutes, or until the mussels open and the fish is cooked through.
05 -
Season with salt and pepper to taste. Remove the bouquet garni and orange zest before serving. Serve hot, garnished with fresh parsley and rouille if desired.
# Notes:
01 -
For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
02 -
Serve with crusty bread for a complete meal.