On a recent trip to the South of France, we enjoyed a delicious bouillabaisse. It’s a traditional Provencal dish filled with seafood in a rich sauce. I wanted to re-create the memory and flavors of the meal, but for a quick and easy dinner. This is a simple version with the essence of a French bouillabaisse.
The dish is made with mussels. Keep the mussels in the refrigerator. Wash them in cold water before using. If any mussels are open, tap them gently. Discard any that do not close.
Helpful Hints:
- You can use any type of fish fillet. Follow the timing in the recipe.
- You can substitute celery for fennel.
- You can use bijol, seasoning made with annatto seed, instead of saffron.
- You can find clam juice in the grocery section of the market.
Bouillabaisse
Yield 2 servings. Recipe by Linda Gassenheimer
1/4 teaspoon saffron
1 tablespoon hot tap water
1 tablespoon olive oil
1/4 cup sliced onion
1 cup thinly sliced fennel
2 teaspoons minced garlic
11/2 cups chopped fresh tomato
6 ounces peeled shrimp
1 cup clam juice
4 mussels
6 ounces fish fillet such as tilapia, snapper or grouper
2 tablespoons chopped parsley
4 slices whole wheat baguette
Olive oil spray
Add the saffron to the tablespoon of water to soak. Set aside. Heat oil in large saucepan. Add onion, garlic, tomatoes and fennel. Saute 5 to 6 minutes. Add the shrimp and fish fillet, skin side down, and brown each side, about 3 minute each. Divide in half and place the fish and shrimp in two large soup bowls, leaving the vegetables in the saucepan. Add clam juice and mussels to the saucepan. Bring to a simmer.
