Classic French Bouillabaisse
A hearty and flavorful fish stew originating from Marseille, France. This recipe is a simplified version of the traditional dish.
Ingredients
- ●1 pound beef short ribsoptional
- ●1 large fennelsliced
- ●2 medium onionchopped
- ●4 cloves garlicminced
- ●2 pounds musselsscrubbed and debearded
- ●1 pound clamsscrubbed
- ●4 cups fish stockhomemade or store-bought
- ●1 cup white winedry
- ●2 tablespoons tomato pasteoptional
- ●2 tablespoons olive oilfor sautéing
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the sliced fennel and cook for an additional 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the beef short ribs (if using) and cook until browned on all sides.
- 6
Add the mussels and clams, and cook until they start to open.
- 7
Add the fish stock, white wine, and tomato paste (if using).
- 8
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 9
Season the stew with salt and pepper to taste.
- 10
Serve the bouillabaisse hot, garnished with chopped fresh parsley.