Tina's Bodacious Bouillabaisse

Tina Swain

By
@WisMs

This is such an easy and fast dish to make. One of my go to company dishes. If you forego the bread garnish to comply with low carb or gluten free diets, just use a spoonful of the Lemon Garlic Aioli or Rouille and plop it on your soup.


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1
fennel bulb thinly sliced
1
large onion chopped
2 Tbsp
oil
4 clove
garlic minced
1 lb
red potatoes scrubbed and diced
1/3 c
fennel fronds chopped
1
bay leaf
1/4 tsp
saffron
1 1/2 Tbsp
salt
1/2 tsp
black pepper
9 c
fish stock
3 lb
fish (use various kinds) in 1 - 1 1/2 inch pieces
1 lb
mussels scrubbed and debearded
1 lb
shelled shrimp
2
roma tomatoes seeded and chopped

Directions Step-By-Step

1
In large pot sauté fennel and onion in oil until done but not browned Add garlic and sauté 1 minute.
2
Add Broth. ( I usually skip the salt and use a combo of Better Than Bouillon ..Clam or lobster or combo of both) Potatoes, seasonings simmer until the potatoes are tender..about 10 minutes
3
Add fish simmer 2 minutes. Add tomatoes, mussels and shrimp. Simmer 5 minutes more.
4
Serve with toasted crostini topped with lemon garlic aioli
(1/2 c.mayo, 1 Tsp. lemon zest, 2 Tbsp. lemon juice,1 Tbsp Dijon mustard, 1 garlic clove pressed or finely minced) OR with Rouille on Crostini(3 Tbsp. water, 3/4 cup crustless fresh bread crumbs, 3 clove garlic finely minced, 1/2 Tsp. Course sea salt, 1/2 Tsp. cayenne, 3 Tbsp. Evoo all mashed together) garnish with chopped fronds

About this Recipe

Course/Dish: Fish, Fish Soups
Main Ingredient: Seafood
Regional Style: French
Other Tag: Quick & Easy