You don't need all day to make the classic French seafood stew known as bouillabaisse. Following this recipe, the savory, filling soup can be ready in under an hour. A large variety of seafood can be included in the Provencal dish.
Based on your family's budget and tastebuds, select two or three of the fish and shellfish options listed. This recipe is especially useful when you have leftover fish on hand. To learn how this quick bouillabaisse is made, read more. 2 tablespoons olive oil Serves 4-6.
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped
2 tablespoons olive oil