20min Seafood Bouillabaisse (Fisherman’S Stew) 🇫🇷

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, 20min seafood bouillabaisse (Fisherman’s stew) 🇫🇷. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few ingredients. You can have 20min seafood bouillabaisse (Fisherman’s stew) 🇫🇷 using 13 ingredients and 10 steps. Here is how you cook that.

A slow cooked bouillabaisse is a wonderfully comforting dish. This version means you can whip one up midweek as a part of your everyday cooking.

Ingredients and spices that need to be Prepare to make 20min seafood bouillabaisse (Fisherman’s stew) 🇫🇷:

1. 260 g mixed fish (salmon, cod etc.)
2. 250 g mixed seafood (mussels, squid, prawns etc.)
3. 300 g tomato passata
4. 250 g cherry tomatoes
5. 1 tbsp harissa paste
6. 2 peppers
7. 1 red chilli
8. 2 garlic cloves
9. 1 red onion
10. 100 ml fish or chicken stock
11. 1/2 Lemon juiced
12. 2 tbsp Italian seasoning
13. Bunch flat leaf parsley

Steps to make to make 20min seafood bouillabaisse (Fisherman’s stew) 🇫🇷

1. Chop the peppers and onion
2. Chop the chilli, garlic and parsley stalks (preserve the leaves for later)
3. In a hot pan drop in the harissa paste
4. Add the chopped vegetables. Cook till softened
5. Dice the fish into chunks and add to the dish
6. Add the passata and tomatoes. Then add the stock, Lemon juice and simmer till reduced.
7. Stir in the seafood, Italian seasoning, salt and pepper. Cook for 5 more mins.
8. Chop the parsley leaves
9. Add to the dish and preserve a pinch for garnish.
10. Serve topped with the pinch of parsley. Enjoy 👌🏼

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So that is going to wrap this up for this special food Recipe of Ultimate 20min seafood bouillabaisse (Fisherman’s stew) 🇫🇷. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!