French Bouillabaisse Recipe
Bouillabaisse is a classic French Provencal seafood stew that originated in the port cities of Marseille and Toulon. The classic recipe features a mix of Mediterranean seafood, including mussels, cod, octopus, and rockfish, cooked in a flavorful tomato broth. This simple yet flavorful dish has been enjoyed by generations of French families and is still enjoyed across the country. Here is a simple recipe for making your own French Bouillabaisse at home.
Ingredients:
- 1/4 cup olive oil
- 3 onions, chopped
- 4 cloves garlic, minced
- 2 pounds mussels, scrubbed and de-bearded
- 1 can (14.5 ounces) diced tomatoes
- 2 cups dry white wine
- 2 cups fish or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon saffron threads, crushed
- 2 bay leaves
- 1 pound cod fillet, cut into 1-inch pieces
- 1 pound octopus, cut into 1-inch pieces
- 1 pound rockfish, cut into 1-inch pieces
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 7 minutes. Add the mussels and cook for 3 minutes, stirring occasionally.
- Add the diced tomatoes and cook for 5 minutes, stirring occasionally. Add the white wine, broth, thyme, oregano, saffron threads, and bay leaves and bring to a boil.
- Add the cod, octopus, and rockfish and reduce the heat to medium-low. Simmer, covered, until the seafood is cooked through, about 10 minutes.
- Season with salt and pepper to taste. Remove the bay leaves and serve hot.
This classic French Bouillabaisse is a flavorful and simple seafood stew that the whole family will love. Serve it with a side of crusty French bread and a glass of white wine for a truly special dinner. Bon appetit!]
