Seafood Bouillabaisse
Servings: 4
Seafood Bouillabaisse is love at first spoon - Fresh, aromatic Mediterranean flavors infused in a delicate saffron aroma, this light and easy version makes the most of seasonal ingredients for a simple and elegant heart-warming soup.
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Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic peeled and smashed
- 1 large leek only the white part, sliced
- 1 large potato peeled and cubed
- 1 carrot peeled and cubed
- 1 tablespoon lemon zest
- few sprigs of thyme or basil leaves or both
- 1 large pinch of saffron
- 1 can whole plum tomatoes in juice
- 6 cups seafood stock
- 10 oz/ 300gr fish fillets such as halibut cod, monkfish or snapper, cut into chunks
- 4-6 shell-on large shrimps or 2 cleaned and sliced squids or both
- 1 cup/ 200gr clams or mussels
- 1 bunch Italian parsley chopped
- Freshly toasted bread or croutons to serve (optional)
Instructions
- Heat the olive oil in a large pot or skillet over medium heat. Add potato, garlic, leek and carrot cubes and sauté until just softened and slightly brown, for about 5 minutes.
- Add in lemon zest and thyme, followed by tomatoes and saffron.
- Stir all the ingredients then pour in the fish stock.
- Bring to a boil and simmer until the veggies are tender and stock is reduced by half, about 15 minutes. Season to taste with sea salt and black pepper.
- Reduce heat to medium-low and fold in the fish chunks. Cook for a couple of minutes.
- At this point, add in any seafood using: clams, mussels, and shrimps. Simmer until the clam/mussel shells open, about 5 minutes more.
- Sprinkle with parsley and extra lemon zest if you like, and serve with croutons or grilled bread slices.