French Bouillabaisse
Classic Provençal seafood stew with aromatic herbs and saffron
Ingredients
Instructions
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Prepare the fish stock baseIn a large pot, heat olive oil over medium heat. Add onions, garlic, leek, and fennel. Cook until softened but not browned, about 5-7 minutes. Stir in the tomato paste and cook for another minute.
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Create the brothAdd diced tomatoes, fish stock, saffron threads, orange zest, and bouquet garni. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper.
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Strain the brothFor a traditional presentation, strain the broth through a fine-mesh sieve into another pot, pressing on the solids to extract all the flavor. Return the strained broth to a simmer. For a more rustic version, you can skip straining.
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Cook the seafoodAdd the firm white fish pieces to the simmering broth and cook for 5 minutes. Then add the shellfish and shrimp, cover, and cook until the shellfish open and the shrimp turn pink, about 3-5 minutes more. Discard any shellfish that don't open.
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Prepare the rouille (optional)While the seafood cooks, you can prepare a traditional rouille by mixing 1/2 cup mayonnaise with 1 minced garlic clove, a pinch of saffron, and a dash of cayenne pepper. This spicy garlic mayonnaise is traditionally served on top of bread that accompanies the bouillabaisse.
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Serve the bouillabaisseLadle the bouillabaisse into large, shallow bowls. Ensure each serving has a good variety of seafood. Garnish with reserved fennel fronds and serve immediately with crusty bread and rouille on the side if prepared.
Nutritional Information
385
Calories
per serving
32
Protein
g per serving
18
Carbohydrates
g per serving
21
Total Fat
g per serving
3.5
Saturated Fat
g per serving
3
Fiber
g per serving
7
Sugar
g per serving
850
Sodium
mg per serving
28
Vitamin C
% daily value
15
Iron
% daily value
French Bouillabaisse is Also Known As
Bouillabaisse Marseillaise, Provençal Fish Stew, Marseille Fish Soup or Bouille Abaisse
