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French·France · Provence·Main Courses
Bouillabaisse
A traditional Provençal fish stew with a fragrant aroma.
100 min total (prep 40 · cook 60)· Serves 6· Advanced·New
Originally from Marseille, Bouillabaisse is a fisherman’s stew enjoyed best by the seaside.
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Method
- 1Heat olive oil in a large pan; add garlic and fennel.
- 2Add tomatoes, orange peel, saffron, and thyme; simmer for 10 minutes.
- 3Pour in water and bring to a boil.
- 4Reduce heat and cook fish pieces for 20 minutes.
- 5Add mussels and clams; cook until shells open.
- 6Ladle into bowls and serve with a side of crusty bread.
Chef's tips
- Use freshest seafood available for best flavors.
The story
Originally from Marseille, Bouillabaisse is a fisherman’s stew enjoyed best by the seaside.
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