Simple Bouillabaisse
ID: d324c177...
A quick, simplified take on the classic French seafood stew from Provence. Richly flavored with fennel, saffron, and tomatoes, this version poaches fresh snapper and prawns in a robust broth, traditionally served with crusty bread.
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🍳 Cooking Flow
Sauté the chopped onion and fennel in olive oil with cumin seeds, fennel seeds, and sliced red chili. → Add diced tomatoes, stock, and saffron, then simmer the broth gently for 10 minutes. → Submerge snapper fillets and prawns in the simmering broth and poach for 10 minutes. → Finish with chopped garlic and parsley, and serve hot with crusty bread.
Cooking Steps
Brief Cooking Order
Sauté the chopped onion and fennel in olive oil with cumin seeds, fennel seeds, and sliced red chili. → Add diced tomatoes, stock, and saffron, then simmer the broth gently for 10 minutes. → Submerge snapper fillets and prawns in the simmering broth and poach for 10 minutes. → Finish with chopped garlic and parsley, and serve hot with crusty bread.
Introduction
A quick, simplified take on the classic French seafood stew from Provence. Richly flavored with fennel, saffron, and tomatoes, this version poaches fresh snapper and prawns in a robust broth, traditionally served with crusty bread.
Step 1
Prep the vegetables by cutting the onion and the fennel bulb into small, even pieces.
Step 2
Heat the extra virgin olive oil in a wide pan over medium-low heat.
Step 3
Add the chopped onion and fennel to the pan, ensuring they sweat gently without burning.
Step 4
Stir in a pinch of fennel seeds and cumin seeds to release their aromatic flavors into the vegetables.
Step 5
Slice the red chili, remove the seeds, chop finely, and add it to the pan. Cook everything until the onions are soft and translucent.
Ingredients List
Important Notes
A wide pan is highly recommended as it helps the soup cook quicker and allows the fish pieces to sit in a single layer.
Do not let the onion and fennel brown; sweating them gently preserves their sweetness which balances the tomatoes.
If fish stock is unavailable, a high-quality vegetable or chicken stock cube is a suitable substitute.
Traditional French dining serves bread without butter alongside the soup; it is used as a vehicle to scoop up the fish and soak up the broth.
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