Bouillabaisse Recipe
Introduction
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. It’s a luxurious and flavorful seafood dish that’s beloved around the world for its rich broth and variety of seafood ingredients. This dish combines delicate seafood with aromatic herbs and spices, all simmered together to create a heartwarming meal.
History
Bouillabaisse dates back to the ancient Greeks and Romans, but it gained popularity in Marseille among fishermen who would cook their catch of the day that wasn’t marketable. Originally, it was a humble dish, but over time, it evolved into a gourmet delicacy. The word “bouillabaisse” comes from the Provençal Occitan words “bolhir” (to boil) and “abaissar” (to reduce heat), describing the cooking method.
Ingredients
- 1 pound firm white fish fillets (like cod or halibut), cut into chunks
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 4 cups fish stock (or vegetable broth)
- 1/2 teaspoon saffron threads
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup olive oil
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
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