Serves 6
80 min
Bouillabaisse
Recipe GLPR3ba25425938fe5
A traditional Mediterranean fish stew rich with seafood, aromatic garlic, and a touch of heat from red pepper. This classic Provençal dish features a flavorful broth thickened with toasted bread and bound with olive oil and garlic paste, creating a hearty and satisfying main course.
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Ingredients
1 tablespoon hot fish stock or clam broth
2 cloves garlic, peeled
1 small red hot pepper
1/2 teaspoon salt
1/4 cup soft white bread, pulled into bits
1/2 cup olive oil
Directions
Slice the red hot pepper in half lengthwise and remove the seeds. Toast the bread bits in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. Set the toasted bread aside.
In a mortar or food processor, combine the peeled garlic cloves, cleaned red hot pepper, and salt. Pound or process until a smooth paste forms.
In a large pot, warm the olive oil over medium heat. Add the garlic-pepper paste and cook, stirring constantly, for 2–3 minutes until fragrant, being careful not to burn.
Add the hot fish stock or clam broth to the pot and bring to a gentle simmer over medium-low heat. Add the toasted bread bits and stir well, allowing them to soften and help thicken the broth, about 2–3 minutes.
Add your choice of firm white fish, mussels, clams, and other seafood (about 3–4 pounds total for 6 servings). Simmer gently until all seafood is fully cooked: fish should reach an internal temperature of 145°F, mussels and clams should open completely (discard any that don't open), about 10–15 minutes.
Taste the bouillabaisse and adjust seasoning with additional salt if needed. Ladle into serving bowls and serve hot with crusty bread on the side if desired.
