– 1 lb of firm white fish (like cod or halibut), cut into chunks – 1 cup of shrimp, peeled and deveined – 1 cup of mussels, cleaned – 1 onion, chopped – 2 garlic cloves, minced – 1 can (14 oz) of diced tomatoes – 4 cups of fish or vegetable broth – 1/4 cup of olive oil – 1 teaspoon of saffron threads – 1 teaspoon of dried thyme – 1 bay leaf – Salt and pepper to taste – Fresh parsley, chopped (for garnish) – Crusty bread (for serving)
Instructions:
1. Prepare the base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. 2. Add the tomatoes and broth: Stir in the diced tomatoes and the fish or vegetable broth. Bring the mixture to a gentle simmer. 3. Flavor the broth: Add the saffron, dried thyme, bay leaf, salt, and pepper to the pot. Let it simmer for about 10 minutes to let the flavors combine. 4. Add the seafood: Gently add the white fish, shrimp, and mussels. Cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened. 5. Serve: Remove the bay leaf and ladle the bouillabaisse into bowls. Garnish with fresh parsley and serve with crusty bread on the side. Notes: Feel free to include other seafood like scallops or squid in your bouillabaisse. Adjust the seasoning according to your taste preferences. Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes | Kcal: Approximately 350 per serving | Servings: 4-6 servings
