EFK Kitchen Ready
EFK Bouillabaisse
A Provençal seafood stew built on fennel, tomato, saffron, citrus, and fish stock. The EFK version uses a practical mix of firm white fish, shrimp, mussels, and clams while keeping the broth bright and aromatic.
From the EFK recipe collection
- Prep
- 30 min
- Cook
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the olive oil in a large Dutch oven over medium heat. Add onion, fennel, and leek; cook 8 to 10 minutes until softened. Add garlic and tomato paste and cook 1 minute.
- 2. Add tomatoes, wine, stock, saffron, orange zest, thyme, and bay leaf. Bring to a simmer and cook uncovered 20 minutes. Taste and season lightly with salt and pepper.
- 3. Add the white fish and simmer gently 3 minutes. Add shrimp, mussels, and clams, cover, and cook 4 to 6 minutes more, until the shellfish open, shrimp are opaque, and fish reaches 145°F.
- 4. Discard any mussels or clams that remain closed. Remove the bay leaf, thyme stems, and orange zest.
- 5. Ladle into wide bowls and finish with parsley and reserved fennel fronds.
Equipment
Large Dutch oven or stockpot with lid; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; fish spatula or large spoon; instant-read thermometer; ladle
Food safety & storage
Keep seafood refrigerated until use. Cook finfish to 145°F and shrimp until opaque. Discard shellfish that are cracked, fail to close when tapped before cooking, or remain closed after cooking. Refrigerate leftovers within 2 hours and use within 2 days.
View this recipe on the original EFK website ↗