Ingredients
- Olive oil: 1/4 cup
- Yellow onions: 2, chopped
- Leeks: 2, white and light green parts, sliced
- Garlic cloves: 4, minced
- Tomatoes: 1 pound, chopped
- Fish stock: 8 cups
- Saffron threads: 1/2 teaspoon
- Mixed fish fillets (cod, halibut, snapper): 2 pounds, cut into 2-inch pieces
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onions and leeks and cook until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
- Step 2: Stir in tomatoes and cook for 5 minutes, allowing them to break down slightly.
- Step 3: Pour in fish stock and bring to a simmer. Add saffron threads and season with salt and pepper to taste. Reduce heat and simmer for 20 minutes to allow the flavors to meld.
- Step 4: Gently add the fish fillets to the simmering broth. Cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes. Be careful not to overcook the fish.
- Step 5: Ladle the bouillabaisse into bowls, ensuring each serving contains a variety of fish and plenty of broth. Serve hot with crusty bread for dipping.
Notes
- Store leftover bouillabaisse in an airtight container in the refrigerator for up to 2 days.
- When reheating, gently simmer over low heat to avoid overcooking the delicate fish.
- Serve with a dollop of rouille or aioli on top of the crusty bread for an authentic touch.
- Don't skip the saffron – its distinct flavor is key to a truly memorable bouillabaisse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American