Lyonnaise-style Bouillabaisse
This Lyonnaise-style Bouillabaisse is a classic French fish stew originating from the city of Lyon. It's a hearty and flavorful dish that is perfect for a special occasion or a cozy night in.
Ingredients
- 1 lb mixed fish fillets (such as cod, halibut, and salmon)
- 1/2 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 cup dry white wine
- 4 cups fish or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp saffron threads
- 1 tsp dried thyme
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and fennel, and cook until softened, about 5 minutes.
- Pour in the white wine and simmer for 5 minutes to reduce slightly.
- Add the fish broth, diced tomatoes, saffron, and thyme. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Gently add the fish fillets to the pot and cook for 5-7 minutes, until the fish is cooked through.
- Serve the bouillabaisse in bowls with crusty bread on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Wooden spoon Bowls for serving
Tools
Stovetop
Serving suggestions
Serving suggestions: Garnish with fresh parsley and a drizzle of extra virgin olive oil.
Tips & tricks
Tips: Make sure to use a variety of fish for the best flavor in the bouillabaisse.
Cost
$25