Bouillabaisse Recipe

Bouillabaisse Recipe

• 1 kg assorted fish and seafood (such as cod, red snapper, shrimp, mussels, and clams)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 leek, white part only, finely chopped
• 1/4 cup tomato paste
• 1 cup fish or vegetable broth
• 1 cup white wine
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh thyme, chopped
• Salt and freshly ground black pepper
• 1/4 cup fresh basil, chopped (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Crusty bread, for serving

1. Prepare the Fish and Seafood:
   • Clean and prepare the fish and seafood. Set aside.
2. Sauté the Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, carrot, celery, and leek. Cook until softened, about 5-7 minutes.
3. Simmer the Broth:
   • Stir in the tomato paste and cook for 1-2 minutes. Add the fish or vegetable broth and white wine. Bring the mixture to a simmer and cook for about 10 minutes.
4. Add the Fish and Seafood:
   • Add the prepared fish and seafood to the pot. Simmer for about 10-15 minutes, or until the fish is cooked through and the shellfish have opened.
5. Finish the Soup:
   • Stir in the chopped parsley, thyme, and basil (if using). Season with salt and pepper to taste.
6. Serve:
   • Ladle the bouillabaisse into bowls. Garnish with grated Parmesan cheese (if using) and serve with crusty bread on the side.