Classic Bouillabaisse Recipe – A Taste of Provence

Marseille, France is the birthplace of the classic Provençal fish stew known as "bouillabaisse."  This dish is a celebration of seaside flavours, full of fresh seafood, fragrant herbs, and a creamy broth flavoured with saffron. For a genuine experience, serve with rouille sauce and crusty bread.

Ingredients: (Serves 4-6)
1 lb (450g) mixed firm fish (sea bass, cod, halibut)
1 lb (450g) shellfish (mussels, clams, shrimp)
1 fennel bulb, sliced
1 onion, chopped
3 tomatoes, diced
4 garlic cloves, minced
1 orange peel strip
1 tsp saffron threads
2 bay leaves
1 tsp thyme
1 tsp orange zest
4 cups fish stock
½ cup white wine
3 tbsp olive oil
Salt & pepper to taste
Fresh parsley, chopped (for garnish)

Tools Required:
Chef's knife, sharp (for cutting)
Dutch oven or large pot
Wooden spoon
Cutting board and ladle

Time Spent Preparing:
20 minutes for preparation
Cook for 40 minutes.
One hour in total

Directions
Get the base ready:
In a large pot, heat the olive oil over medium heat.  Add the garlic, onion, and fennel and cook for 5 minutes or until tender.  Add tomatoes, bay leaves, thyme, orange peel, and saffron.

Simmer the Broth: 
Add the white wine and allow it to cut in half.  After adding the fish stock and bringing it to a boil, simmer it for 20 minutes.

Cook the seafood:
By adding slices of firm fish and cooking for five minutes.  Cover and cook the shellfish for 5 to 7 minutes, or until they open.

Serve: 
Throw away the orange peel and bay leaves.  Pour into dishes and sprinkle with orange zest and parsley.  Serve with rouille sauce and crusty bread.

Nutritional Info (Per Serving)
Calories: 320
Carbs: 12g
Protein: 35g
Fat: 10g
Fiber: 3g
Sugar: 4g

Pro Tip for the Best Bouillabaisse: 
Use a sharp knife for clean cuts and the freshest seafood available.  Before adding the saffron to the soup, briefly roast it for added flavour.