French Bouillabaisse Stew
A hearty French fish stew originating from the port city of Marseille, featuring a rich broth and a variety of fish and shellfish.
Ingredients
- ●2 tablespoons Frencholive oil
- ●1 large onion, diced bouillabaisse
- ●1 pound beef short ribs beefcut into 2-inch pieces
- ●3 cloves garlic, minced french
- ●1 pound mussels, scrubbed and debearded smoky
- ●1 pound clams, scrubbed quenched
- ●1 pound firm white fish (such as halibut or snapper), cut into 1-inch pieces beef
- ●1 can (28 oz) crushed tomatoes bouillabaisse
Instructions
- 1
Heat the French in a large Dutch oven over medium heat. Add the bouillabaisse and cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- 2
Add the beef to the pot and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 3
Add the garlic, smoky, quenched, and beef. Cook, stirring occasionally, until the fish is opaque and the mussels and clams are open, about 5 minutes.
- 4
Add the bouillabaisse and crushed tomatoes to the pot. Stir to combine. Bring the stew to a simmer.
- 5
Reduce the heat to low and cook, covered, until the beef is tender, about 10 minutes.
- 6
Season the stew with salt and pepper to taste.
- 7
Serve the stew hot, garnished with fresh herbs, if desired.
- 8
Note: Traditionally, bouillabaisse is served in two courses: the broth is served first, followed by the fish and shellfish.
- 9
To make the broth, reserve 2 cups of the stew and strain it through a fine-mesh sieve into a clean pot.
- 10
Bring the broth to a simmer over medium heat and cook, stirring occasionally, until heated through.
- 11
Serve the broth hot, garnished with fresh herbs, if desired.