French Seafood Stew

Ah, French seafood stew — you must be talking about Bouillabaisse or something similar! Here’s a simplified yet delicious recipe to bring those rich Mediterranean flavors to your kitchen.

French Seafood Stew (Bouillabaisse-style)

Ingredients:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 leek (white part only), sliced

• 2 medium tomatoes, peeled and chopped (or 1 cup canned crushed tomatoes)

• 1 large potato, peeled and diced

• 4 cups fish stock or vegetable broth

• 1 cup dry white wine

• 1 bay leaf

• 1 tsp dried thyme

• Pinch of saffron threads (optional but classic!)

• Salt and pepper to taste

Seafood:

• 300 g firm white fish (cod, halibut, or similar), cut into chunks

• 200 g mussels, cleaned

• 200 g shrimp, peeled and deveined

• 150 g squid rings (optional)

• Optional: clams, scallops

Instructions:

1. Sauté aromatics:
   In a large pot, heat olive oil over medium heat. Add onion, garlic, and leek. Cook until softened (5-7 minutes).

2. Add tomatoes and potatoes:
   Stir in chopped tomatoes and diced potatoes. Cook for a few minutes.

3. Add liquids and herbs:
   Pour in fish stock and white wine. Add bay leaf, thyme, saffron, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.

4. Cook seafood:
   Add fish chunks and squid rings. Simmer gently for 5 minutes. Then add shrimp and mussels (and clams if using). Cover and cook until mussels/clams open and shrimp turn pink (about 5 more minutes).

5. Adjust seasoning:
   Taste and add more salt or pepper if needed. Discard any unopened mussels/clams.

6. Serve:
   Ladle the stew into bowls. Serve with crusty bread and a good aioli (garlic mayonnaise) if you like.