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Experience the taste of the Mediterranean with our Bouillabaisse recipe, packed with a variety of fresh seafood and aromatic flavors.

Bouillabaisse

mixed fish fillets (such as cod, halibut, and salmon),

mussels

clams

large shrimp

onions

garlic

red bell pepper

fennel bulb

whole peeled tomatoes

fish stock

dry white wine

olive oil

Pernod

tomato paste

saffron threads

bay leaves

Baguette

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, red bell pepper, and fennel and sauté until tender, about 10 minutes.

Add the tomato paste, saffron, bay leaves, and a pinch of salt and pepper to the pot. Stir until the tomato paste is evenly distributed.

Add the crushed tomatoes, fish stock, white wine, and Pernod to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add the fish fillets to the pot and simmer for 5 minutes. Then, add the clams and mussels to the pot and continue to simmer for an additional 5 minutes.

Finally, add the shrimp to the pot and cook until they turn pink, about 2-3 minutes.

Serve the bouillabaisse hot with toasted baguette slices and rouille on the side.

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mixed fish fillets (such as cod, halibut, and salmon),	2 Pounds
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large shrimp	0.50 Pounds
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