Marseille Bouillabaisse Taste the Mediterranean

Name: Marseille Bouillabaisse Taste the Mediterranean
Total time: 105 min
Ingredients: 2 tablespoons olive oil (30 ml); 1 large onion, chopped (approx. 200g); 2 leeks, white and light green parts only, chopped (approx. 200g); 4 cloves garlic, minced; 1 fennel bulb, chopped (approx. 250g); 2 carrots, chopped (approx. 150g); 2 stalks celery, chopped (approx. 100g); 1 teaspoon fennel seeds (5 ml); 1/2 teaspoon saffron threads (a pinch); 1 (28 ounce) can crushed tomatoes (800g); 8 cups fish stock (or seafood broth) (approx. 2 liters); 1 cup dry white wine (e.g., Sauvignon Blanc or Picpoul) (240 ml); 1 bay leaf; 1 sprig fresh thyme; Salt; freshly ground black pepper; 1 pound firm white fish fillets, such as cod, halibut, or monkfish, cut into 2-inch pieces (450g); 1 pound mussels, scrubbed and debearded (450g); 1 pound clams, scrubbed (450g); 1/2 pound large shrimp, peeled and deveined (225g); 1/2 pound calamari, cleaned and sliced into rings (225g); Optional: 1/2 pound red mullet or other small whole fish, scaled and gutted (225g); 2 slices baguette, crust removed; 1/4 cup milk (60 ml); 1 egg yolk; 1/4 teaspoon saffron threads; 1/2 cup olive oil (120 ml); Pinch of cayenne pepper; Salt to taste; Crusty baguette slices, toasted

seafood-portal.com

Dreaming of Provence This Bouillabaisse recipe a classic seafood stew brings Marseille to your kitchen Easy steps amazing flavor Get the recipe now

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Ingredients

2 tablespoons olive oil (30 ml)
1 large onion, chopped (approx. 200g)
2 leeks, white and light green parts only, chopped (approx. 200g)
4 cloves garlic, minced
1 fennel bulb, chopped (approx. 250g)
2 carrots, chopped (approx. 150g)
2 stalks celery, chopped (approx. 100g)
1 teaspoon fennel seeds (5 ml)
1/2 teaspoon saffron threads (a pinch)
1 (28 ounce) can crushed tomatoes (800g)
8 cups fish stock (or seafood broth) (approx. 2 liters)
1 cup dry white wine (e.g., Sauvignon Blanc or Picpoul) (240 ml)
1 bay leaf
1 sprig fresh thyme
Salt
freshly ground black pepper
1 pound firm white fish fillets, such as cod, halibut, or monkfish, cut into 2-inch pieces (450g)
1 pound mussels, scrubbed and debearded (450g)
1 pound clams, scrubbed (450g)
1/2 pound large shrimp, peeled and deveined (225g)
1/2 pound calamari, cleaned and sliced into rings (225g)
Optional: 1/2 pound red mullet or other small whole fish, scaled and gutted (225g)
2 slices baguette, crust removed
1/4 cup milk (60 ml)
1 egg yolk
1/4 teaspoon saffron threads
1/2 cup olive oil (120 ml)
Pinch of cayenne pepper
Salt to taste
Crusty baguette slices, toasted