Here is a traditional bouillabaisse recipe:
- 2 lbs. mixed fish and shellfish (such as monkfish, red snapper, cod, mussels, clams, and shrimp)
- 4 leeks, sliced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 2 large tomatoes, chopped
- 1/4 cup olive oil
- 1/2 cup white wine
- 4 cups fish stock
- Salt and pepper, to taste
- 1 tsp saffron threads
- 1 tsp thyme
- 1 bay leaf
- 2 tbsp Pernod (optional)
- Croutons and rouille (optional)
- Clean and prepare the fish and shellfish, removing any scales, bones, and skin. Cut the fish into 1-inch pieces and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the leeks, carrots, celery, and garlic and sauté for 10 minutes, or until soft.
- Add the tomatoes and continue to cook for 5 minutes. Pour in the white wine and fish stock and bring to a simmer.
- Stir in the saffron, thyme, bay leaf, salt, pepper, and Pernod (if using).
- Add the fish and shellfish to the pot and cook for 8-10 minutes, or until the fish is cooked through and the shellfish has opened. Discard any shellfish that do not open.
- Serve the bouillabaisse in bowls, topped with croutons and a dollop of rouille (if using).