Quick Weeknight Bouillabaisse
Simplified French stew using frozen seafood mix and high-quality fish stock.
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Ingredients
- 1 pound frozen mixed seafood (shrimp, calamari, mussels)
- 4 cups high-quality fish stock
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1/2 cup dry white wine
- 1/2 bulb fennel bulb, thinly sliced
- 1 pinch saffron threads(optional)
- 1/2 teaspoon dried thyme
- 1 strip orange zest
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and sliced fennel, sautéing for about 5 minutes until softened.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- 5
Add the fish stock, crushed tomatoes, thyme, saffron, and orange zest; bring to a gentle boil.
- 6
Reduce heat and simmer the broth for 15 minutes to allow flavors to meld.
- 7
Add the frozen seafood mix directly into the simmering broth and cook for 5-7 minutes until the seafood is just opaque and heated through.
- 8
Remove the orange zest strip and serve hot, garnished with fresh parsley and crusty bread.
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