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Savor the Coast: A Delightful Recipe for French Seafood Soup (Bouillabaisse)
If you’re looking to bring the taste of the Mediterranean to your kitchen, nothing does it quite like a traditional French Bouillabaisse. This aromatic seafood soup hails from the coastal region of Provence and is a celebration of fresh fish and shellfish, infused with rich flavors of herbs and spices. Bouillabaisse is not just a meal; it’s an experience that transports you to a sun-drenched harbor with each comforting spoonful.
What is Bouillabaisse?
Bouillabaisse is a classic Provençal fish stew that combines various types of fish and shellfish in a flavorful broth made with tomatoes, garlic, saffron, and a variety of herbs. Traditionally, it was a fisherman’s dish, utilizing the catch of the day, making it a versatile recipe where you can use whatever fresh seafood is available. The soup is typically served with a side of rouille (a garlic mayonnaise) and crusty bread, making it a complete and satisfying meal.
Ingredients You Will Need
- Fresh Seafood:
- 1 pound white fish (such as cod or snapper), cut into chunks
- 1 pound mussels, cleaned and debearded
- 1 pound shrimp, peeled and deveined
- 1/2 pound calamari, sliced into rings (optional)
- For the Broth:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 leek, sliced
- 2 tomatoes, diced (or 1 can of diced tomatoes)
- 4 cups fish stock or broth
- 1/2 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- To Serve:
- Crusty bread
- Rouille (optional, see below for a quick recipe)
How to Make Bouillabaisse
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