Bouillabaisse

Bouillabaisse is a traditional French fish stew originating from the Provence region. It is a flavorful and aromatic dish that showcases a variety of seafood and is typically served with a rich, saffron-infused broth.

Serves 6

ALLERGIES:

• SF (Shellfish-Free)
• GF (Gluten-Free)
• DF (Dairy-Free)
• EF (Egg-Free)
• V (Vegetarian)
• NF (Nut-Free)

INGREDIENTS:

• 3 pounds of 3 different kinds of fish fillets
• 1/2 cup coconut oil
• 1-2 pounds of Oysters, clams, or mussels
• 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails
• 1 cup thinly sliced onions
• 4 Shallots or the white parts of 2 or 3 leeks, thinly sliced
• 2 cloves garlic, crushed
• 1 large tomato, chopped
• 1 sweet red pepper, chopped
• 4 stalks celery, thinly sliced
• 2-inch slice of fennel or 1 tsp. of fennel seed
• 3 sprigs fresh thyme or 3/4 tsp. dried thyme
• 1 bay leaf
• 2-3 whole cloves
• Zest of half an orange
• 1/2 tsp. saffron
• 2 teaspoons salt
• 1/4 tsp. ground black pepper
• 1 cup clam juice or fish broth
• 2 tbsp. lemon juice
• 2/3 cup white wine

INSTRUCTIONS:

1. Put all ingredients in the slow cooker.
2. Cook on low for 4 hours.

Enjoy your delicious seafood stew!

NOTE:

Adjust the cooking time as needed based on your slow cooker’s settings and the desired doneness of the seafood.

Here’s some information about bouillabaisse, excluding the recipe:

1. History: Bouillabaisse has a long history dating back to ancient times. It was originally a fisherman’s meal made using the unsold or leftover fish from their catches. Over time, it evolved into a renowned culinary dish and a symbol of Provencal cuisine.
2. Seafood Selection: Bouillabaisse traditionally includes a combination of different types of fish and shellfish, such as red mullet, sea bass, monkfish, mussels, clams, and shrimp. The selection of seafood may vary depending on availability and personal preference.
3. Flavorful Broth: The key element of bouillabaisse is the rich and aromatic broth. It is typically made with a combination of fish stock, tomatoes, onions, garlic, herbs (such as thyme, bay leaf, and parsley), and the essential ingredient – saffron. Saffron gives the broth its distinctive golden color and adds a unique flavor.
4. Two-Step Cooking Process: Bouillabaisse is often prepared using a two-step cooking process. First, the broth is simmered with the aromatics and spices to develop its flavors. Then, the seafood is added and cooked briefly to preserve its texture and prevent overcooking.
5. Serving Style: Bouillabaisse is traditionally served in two parts. The broth is served separately from the seafood. The broth is typically poured over slices of toasted bread (rouille) that have been spread with a garlic and saffron-infused sauce (also called rouille). The seafood is arranged on a platter and served alongside the broth.
6. Regional Variations: Bouillabaisse can vary in its preparation and ingredients across different regions of Provence and even individual families. Some variations may include additional ingredients like potatoes, carrots, fennel, or additional herbs and spices.
7. Dining Experience: Bouillabaisse is not only a delicious dish but also an experience. It is often enjoyed as a leisurely and communal meal, where diners gather around the table to savor the flavors of the seafood and broth.

Bouillabaisse is considered a classic French dish that highlights the freshness and flavors of the sea. It requires some time and attention to prepare but is well worth the effort for seafood lovers and those seeking a taste of authentic Provencal cuisine.