Bouillabaisse Cod Stew
A hearty French-inspired stew from the port city of Marseille, using cod as the main ingredient. This Bouillabaisse recipe brings together the best of French cuisine with a rich and flavorful broth.
Ingredients
- ●1 pound Cod filletsFresh or frozen
- ●2 tablespoons Olive oilFor cooking
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 can (14.5 oz) TomatoesDiced
- ●1 medium FennelSliced
- ●1/2 cup White wineDry
- ●2 cups Fish stockHomemade or store-bought
- ●2 Bay leavesFresh or dried
- ●1 sprig ThymeFresh
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the sliced fennel and cook for 2-3 minutes.
- 5
Add the diced tomatoes, white wine, fish stock, bay leaves, and thyme.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 7
Add the cod fillets to the pot and cook for 8-10 minutes, or until cooked through.
- 8
Season the stew with salt and pepper to taste.
- 9
Serve the cod and stew hot, garnished with chopped fresh herbs if desired.