Easy Seafood Bouillabaisse


  • 2 lbs fresh mussels, rinsed (only use the closed ones)

  • 2 lbs firm fish fillets, (grouper, snapper, marlin, etc.)skinned and cut into 1 inch pieces

  • 1 lb medium peeled and deveined gulf shrimp

  • 1/2 cup extra virgin olive oil

  • 1 1/2 tablespoons fresh garlic, finely chopped

  • 2 cups onions, chopped

  • 2 cups canned whole Italian tomatoes, coarsely chopped

  • 1 teaspoon fennel seeds

  • 1/3 teaspoon saffron

  • 1 teaspoon kosher salt

  • 2 teaspoons black pepper

  • 1/2 cup dry white wine

  • 8 cups fish stock


  • Heat olive oil in a large pan, saute garlic and onions over medium heat for 2 to 3 minutes. Add tomatoes, fennel seeds, saffron, salt, pepper, and wine.

  • immer 5 minutes. Add fish stock and bring to a boil, add fish, lower heat to a slow boil. Gently boil for 5 minutes.

  • Add shrimp and mussels, cover with a lid and gently boil for 6 to 8 minutes.

  • Lower flame, remove lid and taste for seasoning adjustments. Remove and discard any unopened mussel shells. Serve with a good crusty bread.

  • This recipe serves 6 people