o 1 lb fresh white fish, such as cod, seabass or monkfish
o 2 cups shrimps (optional)
o 1 lb mussels (optional)
o 1 yellow onion
o 1 small fennel bulb
o 1 leek
o 2 cloves garlic , minced
o 3-4 tomatoes
o 1 tbsp tomato paste
o 1/2 cup Divino Sofrito Simmer Sauce
o 1 lb potatoes
o 1 tbsp fennel seeds
o 3 bay leaves
o 1 orange
o 1 liter fish broth
o 1/2 cup dry white wine
o 2 tbsp pastis Pernod Ricard
o Salt
o Fresh parsley
o Thinly slice onion, fennel and leek. Cut tomatoes and potatoes into cubes.
o In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, fennel and leek. Sauté for a few minutes until the onion is translucent.
o Add the fennel seeds, Divino Sofrito Simmer Sauce, garlic, tomatoes and orange zest. Stir and cook for a few minutes to release the flavors.
o Deglaze with pastis and white wine. Remove the orange zest, then pour in the fish stock.
o Optional: blend the soup and pass through a sieve to remove any lumps. Set aside in the saucepan.
o Add the potatoes, bay leaf and orange zest and cook over medium heat for 20 minutes.
o Rinse the mussels well and remove any open or broken ones. Cut the fish into cubes. Pour over the fish, shrimps and mussels.
o Cover the pot with a lid and simmer for 5 to 7 minutes, or until the fish is cooked through, the shrimps are pink and the mussels have opened.
o Discard any mussels that have not opened during cooking.
o Remove the pot from the heat and pour the bouillabaisse into serving bowls. Garnish with chopped fresh parsley.
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