Traditional Bouillabaisse Recipe

Ingredients:

• 2 pounds of fish, including: rockfish, halibut, and monkfish
• 1 onion, chopped
• 1 leek, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 fennel bulb, chopped
• 2 tablespoons of olive oil
• 1 cup of dry white wine
• 3 cups of chicken or fish broth
• 1 can of diced tomatoes, drained
• 1 teaspoon of orange zest
• 1 bay leaf
• 1/4 teaspoon of saffron threads
• Salt and pepper to taste

Preparation:

1. Clean and fillet the fish. Cut into 1-inch pieces.
2. In a large pot, sauté the onion, leek, celery, garlic, and fennel in the olive oil until soft, about 5 minutes.
3. Add the white wine and simmer for 5 more minutes.
4. Add the broth, tomatoes, orange zest, bay leaf, and saffron to the pot.
5. Simmer for 20 minutes.
6. Add the fish to the pot and simmer for another 10 minutes or until the fish is cooked through.
7. Season with salt and pepper to taste.

Serving Suggestions:

Serve the Bouillabaisse hot with crusty bread and your favorite wine.

Verdict:

This traditional Bouillabaisse recipe is packed with flavor and loaded with healthy fish, herbs, and spices. It’s perfect for a special occasion or a cozy night in. Bon appétit!