Bouillabaisse

Ingredients

• 200 g white fish fillet - such as cod or haddock
• 100 g mussels - cleaned and debearded
• 100 g shrimp - peeled and deveined
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 medium tomato - chopped
• 500 ml fish stock - or water
• 1 teaspoon saffron threads - soaked in a little hot water
• 1 teaspoon dried thyme - or fresh if available
• 2 tablespoon olive oil - for cooking
• 1 loaf crusty bread - for serving
• to taste salt - for seasoning
• to taste black pepper - for seasoning

Step-by-step instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and chopped tomato, cooking for another 2-3 minutes until the tomatoes begin to soften.
3. Pour in the fish stock and bring to a simmer. Add the saffron, thyme, salt, and pepper, and let the broth simmer for 10 minutes to develop the flavors.
4. Add the white fish fillet, mussels, and shrimp to the pot. Cover and cook for about 5-7 minutes, or until the mussels have opened and the fish is cooked through.
5. Taste and adjust seasoning if necessary. Serve hot with crusty bread on the side.

Serving suggestion

Traditionally served with a slice of crusty bread spread with rouille, a garlic mayonnaise, and a sprinkle of fresh herbs.

Nutrition per serving (estimated)

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