Name: Bouillabaise
Cuisine: main_course_ingredients
Ingredients: Dry Sherry; Saffron; Extra Virgin Olive Oil; Garlic Cloves; Onions; Fennel Bulb; Celery, Stalk; Carrots; Cod; Seafood Mix (Shrimp, Clams, Mussels, Lobsters, Scallops, Crab Or Squid, Defrosted); Oysters; Canned Diced Tomatoes 28oz; Clam Juice; Tomato Paste; Kosher Salt; Basil; Parsley; Black Pepper; Parsley; Crushed Red Pepper

An image of Bouillabaisse, captured from a three-quarter angle, slightly above the dish, elegantly plated for fine dining on a clay crock. The stew is filled with a mix of seafood including shrimp, mussels, and cod, visible at the top. The dish is placed on a family dining table in a cozy room with soft lighting, emphasizing the warm, inviting ambiance of a home meal.

Classic french seafood stew. Flavorful and delicious!

Ingredients

Ingredients:
Dry Sherry: 1/2 Cup
Saffron: 1/2 TSP
Extra Virgin Olive Oil: 3 TBSP
Garlic Cloves (Minced): 6 Each
Onions (Diced): 1 Each
Fennel Bulb (Sliced): 1 Cup
Celery, Stalk (Chopped): 1 Sprig
Carrots (Diced): 1 Qty
Cod (Bite Size): 1 Lbs
Seafood Mix (Shrimp, Clams, Mussels, Lobsters, Scallops, Crab Or Squid, Defrosted): 3 Lbs
Oysters (10oz): 1 Small
Canned Diced Tomatoes 28oz: 1 Each
Clam Juice: 2 Cup
For the Seasonings:
Tomato Paste: 1 1/2 TBSP
Kosher Salt: 2 TSP
Basil (Dried): 1 TSP
Parsley (Chopped, Fresh): 2 TBSP
Black Pepper (Ground): 1 Dash
For the Garnish:
Parsley (Chopped): 2 TBSP
Crushed Red Pepper: 1 Dash

Instructions

For the Bouillabaise:
Infuse the saffron in the sherry wine.
Heat olive oil in a large pot over medium heat.
Add garlic, onions, fennel, celery, and carrots. Cook until softened.
Stir in cod and seafood mix. Cook for a few minutes.
Add oysters, diced tomatoes, clam juice, and tomato paste. Bring to a simmer.
Stir in sherry and saffron.
Season with kosher salt, basil, parsley, black pepper, and crushed red pepper. Simmer for 30 minutes.

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