Greek Seafood Bouillabaisse Brunch: A Mediterranean Feast for the Senses

Allergens

Seafood, Wheat (from crusty bread)

Ingredients

• 2 lbs mixed fresh seafood (shrimp, mussels, clams, monkfish, and fish fillets)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup white wine
• 1 can (28 oz) crushed tomatoes
• 4 cups seafood or vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp saffron threads
• 1 tbsp tomato paste
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, juiced
• Fresh parsley, for garnish
• Crusty bread, for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in the tomato paste, thyme, saffron, white wine, and crushed tomatoes. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
3. Add the broth and bay leaves to the pot, then bring to a gentle boil. Season with salt and pepper to taste.
4. Reduce heat to low, and gently simmer the sauce for 20 25 minutes, allowing the flavors to develop further.
5. In a separate pan, sauté the mixed seafood in olive oil until just cooked through, about 3 5 minutes. Season with salt and pepper as needed.
6. Carefully combine the cooked seafood with the simmering sauce, stirring gently to mix. Cook for an additional 2 minutes, allowing the flavors to meld together.
7. Remove from heat, and stir in the lemon juice. Serve hot with crusty bread and garnish with fresh parsley.

Chef’s Insight

The key to this dish is allowing the flavors to develop and meld together, so be patient when simmering the sauce.

Notes

Be sure to use fresh seafood for the best flavor and texture.