Fish Bouillabaisse: The Real Marseille Recipe

Ingredients:

• 2 lbs of mixed fish (e.g. red snapper, sea bass, monkfish, shrimp, etc.)
• 1 onion, chopped
• 2 leeks, chopped
• 3 cloves garlic, minced
• 1 fennel bulb, chopped
• 1 tbsp tomato paste
• 1 can of diced tomatoes
• 1 bay leaf
• 1 tsp saffron threads
• 4 cups of fish stock (can substitute with vegetable or chicken stock)
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the chopped onion, leeks, garlic, and fennel, and cook until softened, about 5-7 minutes.
2. Add the tomato paste, diced tomatoes, bay leaf, saffron threads, and fish stock to the pot. Bring to a simmer and let cook for 10-15 minutes.
3. Add the mixed fish to the pot and simmer for an additional 10-15 minutes, or until the fish is cooked through and tender.
4. Season with salt and pepper to taste.
5. Serve hot with sliced bread or croutons.

Verdict:

This traditional fish bouillabaisse recipe is a delicious and hearty meal that brings the flavors of the Mediterranean to your table. The saffron and herbs bring a distinctive, aromatic flavor to the dish while the mixed fish lends a richness to the soup that is just so satisfying. Served with bread or croutons, it’s a great meal that’s perfect for any occasion.

Serving Suggestions:

This fish bouillabaisse recipe is a great meal to serve with sliced bread or croutons. You can also add in a dollop of aioli for an additional flavor boost. Serve it with a light salad and a glass of crisp white wine for a perfect meal. Enjoy!