Bouillabaisse

Bouillabaisse
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1

    large onion, coarsely sliced

  • 1/4 cup
    (60 mL)

    olive oil

  • 3

    garlic cloves, thinly sliced

  • 1

    red pepper, cut into thin strips

  • 2

    carrots, thinly sliced

  • 1

    small fennel heart, thinly sliced

  • 1

    leek, thinly sliced

  • 2

    tomatoes, quartered

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 4 cups
    (1 L)

    1 bouquet garni (thyme, parsley, bay leaf)

  • 1 lb
    (454 g)

    fillets of Pacific cod, turbot or haddock, cut into large pieces

  • 20

    large, fresh uncooked shrimps (or frozen)

  • 1/2 lb
    (225 g)

    fresh scallops (or frozen)

  • 30

    fresh mussels, brushed

  • 1

    small lobster, cooked and cut into 4 (2 claws, tail cut in 2)

  • salt, pepper and saffron powder to taste

  • garlic croutons

Preparation

In a large pot, cook the onion in olive oil. Add the remaining vegetables and tomato paste and cook a few minutes. Add the fish stock and bouquet garni and simmer gently for 10 minutes.

Add the fish and seafood to the broth. Simmer approximately 10 minutes until everything is cooked. Season to taste. Serve in soup bowls and garnish with garlic croutons.

Depending on your tastes, you can replace the fish and seafood in this recipe with other varieties.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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