French Seafood Soup (Bouillabaisse)

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Elegant and Flavorful: French Seafood Soup (Bouillabaisse)

For a truly luxurious meal that transports you to the shores of the French Riviera, there’s nothing quite like a classic Bouillabaisse. This flavorful French seafood soup, rooted in the Provençal region, combines fresh seafood with aromatic herbs and spices to create a fragrant, hearty dish. Perfect for a special dinner or to treat yourself to something decadent, Bouillabaisse is a recipe that transforms simple ingredients into a culinary masterpiece.

A Brief History of Bouillabaisse

Originating from the fishing ports of Marseille, Bouillabaisse was traditionally made by fishermen who used the day’s catch to create a communal meal. They’d cook their seafood with local herbs, vegetables, and plenty of garlic to craft a flavorful, aromatic broth. Today, Bouillabaisse is enjoyed worldwide as a symbol of French coastal cuisine.

Ingredients

For a true Bouillabaisse experience, use the freshest seafood you can find. Here’s what you’ll need:

• Seafood
• 1 pound firm white fish (like cod or halibut), cut into chunks
• 1/2 pound mussels, cleaned
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound clams, cleaned
• Broth Base
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, minced
• 1 large fennel bulb, thinly sliced
• 1 cup tomatoes, chopped
• 1 teaspoon saffron threads
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup dry white wine
• 6 cups fish stock or seafood broth
• To Serve
• Fresh parsley or basil, chopped
• Crusty bread with rouille (a garlic, saffron, and olive oil-based sauce)

Instructions

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