If you love seafood than you will absolutely love this Bouillabaisse recipe. Learn how to make this simple delicious broth with tomatoes and saffron.
Servings: 2
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Broth:
4finely minced cloves of garlic
1/2sliced fresh fennel bulb
1/2thinly sliced sweet onion
3/4cupsof cherry tomatoes sliced in half
1/2cupof white wine
2cupsof vegetable stock
1/2 to 1teaspoonof saffron threads
Kosher salt and fresh cracked pepper to taste
For the Seafood:
1small lobster, tail removed from shell and cut into 1
4 to 5clams
6mussels
3 to 4large scallops, foot removed
4 to 6piecesof 26-30 shrimp, tail and shell removed
4ouncefillet of salmon cut into 1
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
Broth: In a large saute pan on high heat add in olive oil and caramelize garlic, fennel and onions. Once browned add in tomatoes and deglaze with white wine. When the wine is almost gone add in the stock, saffron, adjust the seasonings with salt and pepper and simmer.
Seafood: In a large saute pan on high caramelize all of the seafood. Once the seafood is browned and almost cooked through add it to the broth and simmer for 3 to 4 minutes.
To Serve: Place the seafood and broth in a bowl and garnish with Jasmine rice, French bread and sliced green onions.