- 2 tablespoons olive oil
- 2 cloves garlic peeled and smashed
- 1 large onion peeled and sliced
- 1 small fennel bulb thinly sliced
- 1 pinch saffron
- 1 in can whole peeled tomatoes
- 6 cups seafood stock we make ours out of boullion cubes!
- Some or all of the following seafood : halibut, cod, or snapper (in large chunks); shell-on large shrimp, clams, mussels, lobster meat, ask your fish seller for enough to serve 4 to 6 people
- 1 bunch Italian parsley chopped
- 1 loaf crusty bread
- Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saute until just brown, 5 to 10 minutes.
- Add the saffron, tomatoes, and stock
- Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
- Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
- Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
- Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
- Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.
Tried this recipe?Let us know how it was!
What size can of whole peeled tomatoes do you use?
You mentioned you use bouillon for seafood stock, what type and kind of bouillon do you use?
Hello mimi, we used a 14 oz can. The brand of boullion we used is called Better than Boullion. Hope this helps!
what constitutes the “rouille” you put a dollop of on the bread…..the liquid from the bouillabaisse?
The recipe for the rouille is also on our website or you can click the link at the bottom of the Bouillabaisse recipe.