Ingredients with Measurements:
- 1 lb white fish fillets, cut into chunks
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups fish or vegetable broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1 baguette, sliced
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel and sauté for 5 minutes, until softened.
2. Add the diced tomatoes, thyme, oregano, and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the white wine, fish, mussels, and clams to the pot. Cover and simmer for 10-15 minutes, until the seafood is cooked through and the shells have opened.
4. Season with salt and pepper to taste. Ladle the bouillabaisse into soup bowls and sprinkle with chopped parsley.
5. Serve with sliced baguette.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 25g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Any firm white fish can be used instead of white fish fillets.
- Clams can be substituted with more mussels or other shellfish.
- Chicken or vegetable broth can be used instead of fish broth.
Variations:
- Add shrimp or scallops to the bouillabaisse.
- Use saffron instead of thyme and oregano for a more traditional bouillabaisse flavor.
- Add chopped celery and carrots to the onion and fennel for a heartier soup.
Tips and tricks:
- Make sure to discard any mussels or clams that do not open during cooking.
- Serve the bouillabaisse with a dollop of rouille, a garlic and olive oil sauce, for added flavor.
Storage instructions:
Leftover bouillabaisse can be stored 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 a large soup tureen for a rustic presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as thyme or basil, over the bouillabaisse before serving.
Pairings:
Serve the bouillabaisse with a dry white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad would pair well with the bouillabaisse.
Troubleshooting advice:
If the broth is too thin, simmer the bouillabaisse uncovered for a few minutes to reduce the liquid.
Food safety advice:
Make sure to discard any shellfish that do not open during cooking, as they may be unsafe to eat.
Food history:
Bouillabaisse is a traditional fish stew from the Provence region of France.
Flavor profiles:
Bouillabaisse is a flavorful and aromatic soup, with notes of fennel, garlic, and tomatoes.
Serving suggestions:
Serve the bouillabaisse as a main course for a cozy dinner party or a special occasion.
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Region: French