Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onion is tender and translucent.
Add the chopped tomato to the pot and cook for another 2-3 minutes, allowing the tomato to soften and release its juices.
Pour in the fish stock (or vegetable broth), followed by the saffron threads, thyme, bay leaves, and season with salt and pepper. Bring the mixture to a gentle simmer.
Once the broth is simmering, add the fish chunks and cook for about 5 minutes, allowing them to cook through.
Add the shrimp and mussels to the pot. Cook for an additional 3-4 minutes until the shrimp are pink and the mussels have opened.
Remove the bay leaves and discard any mussels that have not opened
Serve the bouillabaisse in bowls, garnishing with freshly chopped parsley. Pair with crusty bread on the side for dipping.
Notes:
Feel free to mix in other seafood like scallops or clams for a personalized twist on this classic dish.
This fragrant, seafood-packed stew is perfect for a comforting, elegant meal with minimal effort.
Enjoy!
ADVERTISEMENT
