dinner · dairy-free
Home-style bouillabaisse
Marseille fish stew with saffron, fennel and orange, served with garlicky rouille toasts.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, fish, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soften onion, fennel, leek and garlic in oil.
-
2
Add tomatoes, saffron, orange peel, thyme, bay and stock; simmer 25 minutes.
-
3
Stir rouille ingredients together.
-
4
Add firmest fish first, then softer fish and mussels, then shrimp, simmering gently until the fish flakes, the shrimp are opaque and the mussels open, 8–10 minutes total; discard any mussels that stay shut.
-
5
Serve the broth and seafood with toasts spread with rouille.
