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French Bouillabaisse with Potatoes and Tomato Broth
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 fennel bulb, thinly sliced
  • 4 medium Yukon gold potatoes, cubed
  • 1 (28 oz) can crushed tomatoes
  • 4 cups fish stock
  • 1/2 teaspoon saffron threads
  • 2 bay leaves
  • 1 pound white fish fillets, cut into chunks
  • 8 ounces mussels, scrubbed and debearded
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel. Cook for 5 minutes until the vegetables soften.
  • Stir in the cubed potatoes, crushed tomatoes, fish stock, saffron threads, and bay leaves. Bring the mixture to a simmer.
  • Cook uncovered for 15 minutes until the potatoes are nearly tender. Stir occasionally to prevent sticking.
  • Add the fish chunks and mussels to the pot. Cover and simmer for 6 to 8 minutes until the fish flakes easily and the mussels open.
  • Remove the bay leaves. Taste and season with salt and black pepper. Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Saffron gives the broth its golden color, so do not skip it if you want the classic look. Add the mussels last so they open without becoming tough. Leftovers keep well in the fridge for two days. Reheat gently on the stove and add a splash of fish stock if the broth thickens too much.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board