I take some shortcuts to make this an easy recipe for enjoying bouillabaisse with simple ingredients, including how to make rouille! Ingredients below or at http://www.cookingcompaniontv.com/bouillabaisse
Bouillabaisse
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Serves 2-3
adapted from [Serious Eats ][1]
[1]: https://www.seriouseats.com/recipes/2018/09/bouillabaisse-marseillaise-fish-stew-recipe.html
**Ingredients**
1/4 C olive oil
1 med onion, thinly sliced
1 leek, sliced into half inch-thick slices, white and light green parts
1/3 medium fennel bulb, thinly sliced
1/4 C Pernod or pastis
2 large pinches of saffron
3 cloves garlic, smashed
1-2 sprigs of fresh thyme
1-2 sprigs of fresh parsley (optional)
2-3 inch of orange peel
1 bay leaf
1 can of diced tomatoes
4 cups of seafood stock
2-4 servings of delicate, firm, oily, and lean fish (sea bream, sea bass, snapper, monkfish, turbot, John Dory, and Dover sole)
3 mussels per serving
3 shrimp per serving
3 clams per serving
half a lobster tail per serving (optional)
Rouille
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**Ingredients**
2 tbsp panko or bread crumbs
1 garlic clove, grated
2 tbsp mayo
small pinch of saffron
healthy pinch of cayenne and/or hot paprika
pinch of salt
toasted slices of baguette
**Save the shellfish shells for shellfish stock!
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Hard Boiled Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you’re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
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