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Bouillabaisse

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Ingredients:

1 pound firm white fish fillets (like cod or halibut), cut into chunks
1 pound shrimp, peeled and deveined
1/2 pound mussels, cleaned and debearded
1 medium onion, diced
2 cloves garlic, minced
1 large tomato, chopped
4 cups fish stock (or vegetable broth)
1/2 teaspoon saffron threads
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
1/4 cup olive oil
Fresh parsley, chopped (for garnish)
Crusty bread (for serving)
Instructions:

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