Bouillabaisse

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READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add saffron to sherry set aside.
  2. Cut fish into bite size pieces.
  3. Scrub clams and mussels.
  4. In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
  5. Add all liquids and seasonings including the saffron infused sherry.
  6. Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
  7. Serve hot in large bowls.
  8. Top with garnishes.
  9. Serve with crusty bread, and a tossed salad.

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