Bouillabaisse
Classic Provençal seafood stew with saffron and fresh herbs
Ingredients
Instructions
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Prepare the aromaticsHeat olive oil in a large Dutch oven or pot over medium heat. Add the onions, garlic, leek, and fennel. Cook until softened but not browned, about 8-10 minutes, stirring occasionally.
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Create the base brothAdd the tomato paste and cook for 1 minute. Stir in the diced tomatoes, orange zest, saffron, and bouquet garni. Pour in the fish stock and white wine, then bring to a simmer. Cover and cook for 20 minutes to develop the flavors.
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Cook the shellfishAdd the mussels and/or clams to the simmering broth. Cover and cook for about 5 minutes until they begin to open. Remove any that don't open after this time.
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Add the fish and shrimpGently add the fish pieces and shrimp to the pot, trying not to break up the fish. Simmer uncovered for another 5-6 minutes until the fish is just cooked through and the shrimp are pink and opaque.
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Adjust seasoningTaste the broth and season with salt and freshly ground black pepper as needed. Be careful not to stir too much to keep the fish pieces intact.
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Serve the bouillabaisseLadle the bouillabaisse into wide, shallow bowls, ensuring each serving has a good mix of the different seafood. Garnish with reserved fennel fronds and serve immediately with crusty bread or traditional rouille sauce on the side.
Nutritional Information
385
Calories
per serving
42
Protein
g per serving
15
Carbohydrates
g per serving
18
Total Fat
g per serving
3
Saturated Fat
g per serving
4
Fiber
g per serving
6
Sugar
g per serving
780
Sodium
mg per serving
28
Vitamin C
% daily value
15
Iron
% daily value
Bouillabaisse is Also Known As
Bouill-abaisse, Provençal Fish Stew, Marseille Fish Soup or Bouiabaisso
