Bouillabaisse Provençale

Instructions

1. Step 1

   Heat the oven to 200°C. Inspect the mussels, discarding any cracked ones or any open ones that do not close when tapped; rinse them under cold water and keep all seafood chilled.

   Cookware: colander

2. Step 2

   Arrange the baguette on a baking sheet, brush it with 1 tbsp (15 ml) olive oil, and bake until crisp and lightly browned.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Baguette, 15.0 ml Olive Oil

   Cookware: baking sheet, oven

3. Step 3

   Heat the remaining 3 tbsp (45 ml) olive oil in a stockpot over medium heat. Add the onion, leek, and fennel and cook until softened without deep browning.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Fennel, 150.0 gr Leek, 45.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Stockpot, wooden spoon

4. Step 4

   Add the garlic, tomato paste, saffron, thyme, bay leaves, and orange peel. Stir over medium heat until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Dried Orange Peel, 2.0 gr Dried Thyme, 16.0 gr Garlic, 0.25 gr Saffron Thread, 30.0 gr Tomato Paste

   Cookware: Stockpot, wooden spoon

5. Step 5

   Add the tomatoes and white wine. Bring to a simmer over medium heat and cook until the wine's sharp aroma softens.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 ml dry white wine, 400.0 gr Tomato

   Cookware: Stockpot, wooden spoon

6. Step 6

   Pour in the seafood stock and bring to a gentle simmer. Cook uncovered over low heat to blend the broth.

   Timer: 15 min (fixed)

   Ingredients used: 1200.0 ml Seafood Stock

   Cookware: Stockpot

7. Step 7

   Stir in the salt and black pepper, then add the white fish. Maintain a gentle simmer over low heat.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 12.0 gr Salt, 700.0 gr White Fish

   Cookware: Stockpot, wooden spoon

8. Step 8

   Add the mussels and shrimp, cover, and simmer over low heat until the mussels open, the shrimp are opaque, and the fish reaches 63°C.

   Timer: 6 min (fixed)

   Ingredients used: 16.0 piece Mussel, 12.0 piece Shrimp

   Cookware: Stockpot

9. Step 9

   Remove the bay leaves, stir in the parsley, and ladle the bouillabaisse into bowls. Serve immediately with the toasted baguette.

   Ingredients used: 15.0 gr Parsley

   Cookware: ladle, Stockpot, wooden spoon