60 minutes
A simplified version of the classic French seafood stew, Bouillabaisse, with a rich and aromatic broth, assorted seafood, and toasted croutons.
Good Bread, toasted with olive oil
slices
tablespoons
Onion, chopped
0 oz
Garlic, minced
cloves
Celery, chopped
stalks
Carrot, chopped
0 oz
Potato, chopped
0 oz
Fennel, chopped
bulbs
Saffron
pinches
quarts
0 oz
Assorted Fish, cut into pieces
0 oz
Shellfish
0 oz
0 oz
0 oz
Sea Scallops, placed raw in serving bowls
0 oz
Pastis
tablespoons
to taste
to taste
Fennel Fronds, chopped for garnish
0 oz
Basil, chopped for garnish
0 oz
Flat Leaf Parsley, chopped for garnish
0 oz
1. Prepare Toasted Croutons
Preheat the oven to 400 degrees. Give the bread a light bath in olive oil before laying it on a baking sheet. Toast in the oven until crisp.
2. Sauté Vegetables
In a Dutch oven, heat a generous amount of olive oil. Add the chopped onion, garlic, celery, carrot, potato, and fennel, and a pinch of saffron. Sauté until they release their aromatic scents.
3. Simmer the Stew Base
Pour in the fish stock and the chopped tomatoes. Bring to a boil and let it simmer until it thickens into a stew.
4. Add Seafood
Add assorted boneless fish and shellfish to the pot, starting with the pieces that take the longest to cook. After a few minutes, add the clams and mussels.
5. Final Touches and Serve
Turn off the heat when clams and mussels open. Place sea scallops in serving bowls. Stir in a splash of pastis if desired, and season with salt and pepper. Ladle the soup over scallops, garnish with fennel fronds, basil, or parsley, and serve with croutons.
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