90 mintime
Mediumdifficulty
4Servings
—Rating
Bouillabaisse with Pernod and Potatoes
85% authentic · Provençal
A regional twist on the classic, incorporating Pernod for an anise-forward depth and waxy potatoes to make it a hearty, one-pot meal.
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Ingredients
- Assorted white fish fillets800g
- Waxy potatoes4 medium
- Pernod (anise liqueur)50ml
- Clams300g
- Onion1 large
- Garlic4 cloves
- Saffron1 pinch
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Sauté onions and garlic in olive oil until translucent.
- 2
Add sliced potatoes and fish stock, simmer until potatoes are tender.
- 3
Stir in Pernod and saffron.
- 4
Add fish and clams, simmering until the fish is opaque and clams are open.
