Bouillabaisse… A Classic and Delicious, but Simple French Soup

A luxurious but easy and delicious French Seafood Soup for a weeknight meal or your next dinner party. See Beehive Hill Cottage video playlist at:    • Beehive Hill Cottage Featured Videos 2026   Recipe: BOUILLABAISSE (MY Way): 2 Prepackaged Frozen or Fresh Mussels (Lemon Butter or Tomato Mussels) 1 Lb. Shrimp Shelled and Deveined 1 Lb. Fresh or Frozen Fish (I used Cod) 1 Sm. Fennel Frond 1 Medium Onion, sliced 1 Lg. Pinch Saffron Threads 4 Cups Tomatoes, Peeled, Cut, De-seeded 1 ½ Cups Pre-cooked Potato Wedges 2 Tbsp. Olive Oil (for Sauteing) 3-4 Tbsp. Tomato Paste 2-3 Garlic Cloves, minced 1-Orange Zest (1 whole orange) Orange Juice (1/2 Orange) 2- Cups Fish Stock 1 cup White Wine (Dry) Salt and Pepper to Taste Directions: Peel, Wash, Cut Potato Wedges and Bake or Saute in Pan with Olive Oil. Set Aside. Heat Olive Oil in Skillet and Saute Onions and Fennel until Tender. Add Tomato Paste and Saffron Threads. Stir in Garlic and Cook for Approx. 2 Minutes. Add Tomatoes and Cook for 6-8 Minutes. Add Stock, and White Wine and Simmer for 3-5 Minutes. Add Mussels. Cover and Simmer for 6-8 Minutes. Remove Mussels from Pan. Let Cool slightly and Remove Mussel Meat from Shells and Set Aside. Reserve 8-10 Mussels in Shells for Plating Presentation. Use an Emersion Blender to Blend Onion, Fennel, and Broth Together. **At this Point you may Continue to Use the Broth Blended and Unstrained. I Use a Fine Mesh Strainer to Stain the Delicious, Seasoned Broth Only as My Base for My Soup. Do Whichever you Prefer. After Straining Solids from Broth, I then Add the Fish and Cover and Cook for About 4 -5 Minutes. Do Not Overcook at this Point. Next, Add Shrimp and Mussels (in and out of Shell), Cooked Potatoes and Cover for a few minutes to heat all and Cook Shrimp. Uncover, and Add Orange Juice, Salt and Pepper, if Desired and Fresh Cut Chiffonade of Basil, Fennel Fronds, and Cut Orange Wedges for Garnish. Plate in Bowls with Whole Mussels, Orange Wedges, and Fennel Fronds as Garnish in Bowls. Serve with Warm French Baguettes with Garlic Butter or with a Rouille. (Recipe Below) ROUILLE: 6 Tbsp, Mayonnaise 1 Clove Garlic, Crushed 1 Small Pinch Saffron 1 Squeeze Lemon Juice Salt and Pepper to Taste Mix all together and Spread on Bread or Spoon a Dollop on Top of Soup to Stir in Before Eating. So Very Delicious!!!!!!! Subscribe to our channel, Beehive Hill Cottage, at    / @beehivehillcottage   ATTRIBUTES: Music: Alleyway by PeriTune | https://peritune.com/ Music promoted by https://www.chosic.com/free-music/all/ Creative Commons CC BY 4.0 https://creativecommons.org/licenses/... Clip Art: Fish: a href=http://www.freepik.com Designed by rawpixel.com / Freepik https://www.magnific.com/free-vector/... Shrimp: www.magnific.com Designed by Magnific https://www.magnific.com/free-vector/... Tomato: www.magnific.com Designed by Magnific https://www.magnific.com/free-vector/... Mussels on plate: www.magnific.com Designed by Magnific https://www.magnific.com/free-vector/... NOTES: This video has no affiliate sponsors, and the products and sites pictured did not sponsor this video. © This video is copyright Beehive Hill Cottage, LP 2026, all rights reserved unless attributed above. Hashtags: #SeafoodLover, #HomeCooking, #BouillabaisseSoup, #SeafoodStew, #FishStew, #SeafodSoup, #French Cuisine, #FrenchFood, #SoupSeason, #seafood ASMR