Ingredients
- 1 onion, thinly sliced
- 1 leek, sliced
- 1 small can diced tomatoes, drained
- 3 cloves garlic, minced
- 1 bulb fennel, cored and chopped
- Juice and zest of one orange
- 1 Tbl. Lemon-Aid seasoning
- 1/2 pound mussels, cleaned and debearded
- 1/2 pound littlenecks, cleaned
- 1/2 pound gulf shrimp
- 3/4 pound cod or white fish, cut into cubes
- 1 cup white wine
A Coastal Classic with a Citrus Twist
Bouillabaisse is one of those dishes that feels impressive but comes down to simple, well-balanced ingredients.
This version leans into bright citrus notes with Lemon-Aid, bringing a fresh lift to the rich seafood broth and making every bite feel light, flavorful, and layered.
Preparation:
- In a medium stockpot, heat olive oil over low heat.
- Add chopped vegetables, tomatoes, garlic, orange zest, and Lemon-Aid seasoning. Cook for a few minutes until softened.
- Add seafood to the pot and deglaze with white wine.
- Stir in orange juice, then add water until ingredients are covered by about an inch.
- Bring to a gentle simmer and cook for about 30 minutes. Avoid stirring too frequently to keep the seafood intact and the broth clear.
- Serve immediately.
Pro Tip:
Resist the urge to stir too much—this keeps the seafood from breaking apart and helps maintain a clean, flavorful broth.
Make It Your Own:
- Use a mix of seafood like shrimp, mussels, clams, and white fish
- Add saffron for a more traditional flavor profile
- Finish with fresh herbs like parsley or fennel fronds
- Add a squeeze of lemon for extra brightness
What To Serve It With:
Serve with a crusty French loaf for dipping—this is non-negotiable. A simple salad on the side works if you want to round it out.
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