Ingredients with Measurements:
- 2 lbs of mixed fish (such as cod, halibut, and shrimp)
- 1/2 cup of olive oil
- 1 onion, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, minced
- 1 can of diced tomatoes
- 4 cups of fish stock
- 1/2 cup of white wine
- 1 tsp of saffron threads
- 1 tsp of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Crusty bread for serving
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, fennel, and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the can of diced tomatoes, fish stock, white wine, saffron threads, dried thyme, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Add the mixed fish to the pot and let it cook for 5-7 minutes, or until the fish is cooked through.
5. Remove the bay leaf from the pot and use an immersion blender to blend the soup until it is smooth (optional).
6. Stir in the chopped fresh parsley and basil.
7. Serve the bouillabaisse hot with crusty bread on the side.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 35g
Substitutions for ingredients:
- Any firm white fish can be used in place of the mixed fish.
- Chicken or vegetable stock can be used in place of fish stock.
- Fresh thyme can be used in place of dried thyme.
Variations:
- Add other seafood such as mussels or clams.
- Add diced potatoes for a heartier soup.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Use a variety of fish for a more complex flavor.
- Make sure to remove the bay leaf before blending the soup.
- Serve with crusty bread to soak up the broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bouillabaisse in a pot over medium heat until heated through.
Presentation ideas:
Serve the bouillabaisse in individual bowls with a slice of crusty bread on top.
Garnishes:
Garnish with a sprig of fresh parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out.
Food safety advice:
Make sure to cook the fish until it is fully cooked through to avoid any foodborne illnesses.
Food history:
Bouillabaisse is a traditional fish stew from the port city of Marseille in France.
Flavor profiles:
The bouillabaisse has a rich and savory flavor with hints of fennel and saffron.
Serving suggestions:
Serve the bouillabaisse as a main course for a dinner party or special occasion.
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Region: French