French Food

Fennel Bouillabaisse

A fish stew with no fish, but have no fear, Chef Jade is here. I’ve remixed this recipe for my non-meat eaters and I believe it turned out incredible.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 leeks, sliced
  • 3 Tomatoes, skins, and seeds removed and diced
  • 4 cloves garlic, thinly sliced
  • 1 large fennel bulb, halved and thinly sliced
  • 1 bay leaf
  • 1 teaspoon orange zest
  • 9 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch saffron threads

DIRECTIONS

  • Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for 8-10 minutes until all vegetables are soft.
    • Stir in the fennel, bay leaf, and orange zest. Season to taste with salt and black pepper. Turn up the heat to high, add vegetable stock (Store-bought or home), and bring to a simmer for about 3-5 minutes to allow the oil and water to emulsify.
      • Taste the bouillabaisse and adjust the seasoning. Stir in saffron.
      • Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.

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