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tina's bodacious bouillabaisse

WisMs avatar
Recipe by
Tina Swain
@WisMs
Beaver Dam, WI

This is such an easy and fast dish to make. One of my go to company dishes. If you forego the bread garnish to comply with low carb or gluten free diets, just use a spoonful of the Lemon Garlic Aioli or Rouille and plop it on your soup.

yield 6 -8
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For tina's bodacious bouillabaisse

  • 1
    fennel bulb thinly sliced
  • 1
    large onion chopped
  • 2 Tbsp
    oil
  • 4 clove
    garlic minced
  • 1 lb
    red potatoes scrubbed and diced
  • 1/3 c
    fennel fronds chopped
  • 1
    bay leaf
  • 1/4 tsp
    saffron
  • 1 1/2 Tbsp
    salt
  • 1/2 tsp
    black pepper
  • 9 c
    fish stock
  • 3 lb
    fish (use various kinds) in 1 - 1 1/2 inch pieces
  • 1 lb
    mussels scrubbed and debearded
  • 1 lb
    shelled shrimp
  • 2
    roma tomatoes seeded and chopped

How To Make tina's bodacious bouillabaisse

  • 1
    In large pot sauté fennel and onion in oil until done but not browned Add garlic and sauté 1 minute.
  • 2
    Add Broth. ( I usually skip the salt and use a combo of Better Than Bouillon ..Clam or lobster or combo of both) Potatoes, seasonings simmer until the potatoes are tender..about 10 minutes
  • 3
    Add fish simmer 2 minutes. Add tomatoes, mussels and shrimp. Simmer 5 minutes more.
  • 4
    Serve with toasted crostini topped with lemon garlic aioli (1/2 c.mayo, 1 Tsp. lemon zest, 2 Tbsp. lemon juice,1 Tbsp Dijon mustard, 1 garlic clove pressed or finely minced) OR with Rouille on Crostini(3 Tbsp. water, 3/4 cup crustless fresh bread crumbs, 3 clove garlic finely minced, 1/2 Tsp. Course sea salt, 1/2 Tsp. cayenne, 3 Tbsp. Evoo all mashed together) garnish with chopped fronds
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