Bouillabaisse originated in Marseilles, where the local fishermen used their catch of the day to feed themselves. This is an easy-to-prepare version of this famous dish. You can be flexible with the seafood you use. If you have a live lobster hanging around the house, by all means, toss him into the pot. It’s all about the delicious broth.
Ingredients
- 2 tbsp olive oil
- 2 diced onions
- 14 oz can of Roma tomatoes
- 4 diced garlic cloves
- ½ tsp thyme
- ½ tsp tarragon
- 1 bay leaf
- 1 saffron thread
- 5 cup fish broth
- 3 cups white wine
- Salt and pepper to taste
- 2 lbs cubed cod
- 2 lbs cubed red snapper
- ½ lb peeled and deveined shrimp
- ½ lb scallops
- ½ lb cleaned mussels
How to Make It
- Heat the oil in a large soup pot and sauté the onion and garlic for 5 minutes.
- Add in all remaining ingredients except for the seafood. 3. Stir well and let simmer for 30 minutes.
- Add the cod and snapper and simmer for 10 minutes.
- Stir in the shrimp, scallops and mussels and simmer for another 10 minutes.
- Remove the bay leaf and discard any unopened mussels.
