Sup Bouillabaisse

Name: Sup Bouillabaisse
Cuisine: french
Ingredients: 1 kg mixed fish (rout, sea bass, monkfish), cut into 3‑cm chunks; 500 g mussels, cleaned; 300 g clams, cleaned; 2 tbsp olive oil; 1 large onion, thinly sliced; 1 fennel bulb, thinly sliced; 2 garlic cloves, minced; 400 g canned diced tomatoes; 1/2 cup dry white wine; 1 pinch saffron threads; Zest of 1 orange; 1 tsp dried thyme and 1 bay leaf; 2 L fish stock; Salt and freshly ground black pepper, to taste

Bouillabaisse

Ingredients

1 kg mixed fish (rout, sea bass, monkfish), cut into 3‑cm chunks
500 g mussels, cleaned
300 g clams, cleaned
2 tbsp olive oil
1 large onion, thinly sliced
1 fennel bulb, thinly sliced
2 garlic cloves, minced
400 g canned diced tomatoes
1/2 cup dry white wine
1 pinch saffron threads
Zest of 1 orange
1 tsp dried thyme and 1 bay leaf
2 L fish stock
Salt and freshly ground black pepper, to taste

Instructions

1Clean mussels and clams; discard any that do not close, and cut fish into 3‑cm chunks.
2Heat olive oil in a large pot over medium, sweat onion, fennel, and garlic until translucent.
3Add tomatoes, white wine, saffron, orange zest, thyme, and bay leaf; cook 2 minutes, then pour in fish stock and bring to a gentle boil.
4Reduce heat, add fish pieces and shellfish; simmer 5‑7 minutes until fish is opaque and mussels/clams have opened.
5Season with salt and freshly ground black pepper; remove bay leaf.
6Ladle broth and seafood into bowls and serve with rouille and toasted baguette slices.

Source: llm-generated