kelolalaut.com - Bouillabaisse is a traditional fish soup that originates from the port city of Marseille, in the south of France. It is typically made with a variety of fish and seafood such as red mullet, sea bass, monkfish, shellfish, and sometimes octopus or squid, along with vegetables like onions, tomatoes, leeks, and potatoes. The dish is flavored with herbs such as bay leaves, thyme, and fennel, and often includes saffron, which gives the soup its characteristic golden color.

Bouillabaisse is traditionally served with a side of rouille, a garlic and saffron-flavored mayonnaise, and crusty bread. The soup is usually served as a main course and is a popular dish in French cuisine.

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Here's a recipe for bouillabaisse:

Ingredients:

• 2 pounds mixed fish and seafood (such as red mullet, sea bass, monkfish, clams, mussels, and shrimp)
• 2 onions, chopped
• 2 leeks, chopped
• 2 garlic cloves, minced
• 4 tomatoes, peeled and chopped
• 1 tablespoon tomato paste
• 1 fennel bulb, chopped
• 2 bay leaves
• 2 sprigs of thyme
• 1 teaspoon saffron threads
• 4 cups fish or vegetable stock
• 1/4 cup olive oil
• Salt and pepper to taste
• Rouille and crusty bread, for serving

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Instructions:

1. Clean and prepare the fish and seafood. Cut them into bite-sized pieces, and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onions, leeks, and garlic and cook until softened, stirring occasionally.
3. Add the tomatoes, tomato paste, fennel, bay leaves, thyme, and saffron. Stir well, and cook for a few minutes.
4. Pour in the fish or vegetable stock, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for about 15 minutes.
6. Add the fish and seafood to the pot, and cook for another 10 minutes or until the fish is cooked through and the shellfish have opened.
7. Discard any shellfish that have not opened.
8. Season the soup with salt and pepper to taste.
9. Serve hot with a side of rouille and crusty bread.

Enjoy your homemade bouillabaisse!

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