Easy Pea’s Gourmet French Bouillabaisse

Allergens

Fish, Shellfish

Ingredients

• 1.5 lbs mixed fish fillets, cut into bite
• sized pieces
• 2 cups clam juice
• 1 cup white wine (preferably a crisp French variety)
• 1 cup chopped leeks
• 1 cup chopped fennel bulb
• 1/2 cup chopped celery
• 3 tbsp olive oil
• 2 bay leaves
• 1 tsp saffron threads, crushed
• 2 cloves garlic, minced
• 1 lb new potatoes, halved or quartered
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add leeks, fennel, celery, and garlic sauté until softened, about 5 minutes.
2. Pour in white wine and clam juice, add bay leaves and saffron threads, then bring to a simmer.
3. Stir in the fish pieces and potatoes cook for 10 12 minutes or until fish is cooked through and potatoes are tender.
4. Season with salt and pepper to taste. Remove from heat, stir in cherry tomatoes and parsley. Serve hot, garnished with additional fresh herbs if desired.

Chef’s Insight

Bouillabaisse traditionally uses a variety of fish; feel free to mix and match your favorite types.

Notes

For a more authentic taste, use French white wine and clam juice.