Provençal Bouillabaisse
Classic Provençal seafood stew with aromatic herbs and saffron
Ingredients
Instructions
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Prepare the baseHeat olive oil in a large pot over medium heat. Add leeks and fennel, cooking until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
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Create the brothAdd diced tomatoes with their juice, fish stock, saffron threads, bay leaves, thyme, and orange zest. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld together.
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Season the brothAdd cayenne pepper, salt, and black pepper to taste. The broth should be highly flavored as it will be absorbed by the seafood.
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Cook firm fishAdd the chunks of firm white fish to the simmering broth. Cook gently for about 5 minutes, or until the fish begins to turn opaque but isn't fully cooked.
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Add shellfishAdd the shellfish to the pot, with mussels and clams first. Cover and cook for 2-3 minutes until they begin to open, then add shrimp and continue cooking for another 2-3 minutes until all shellfish is cooked.
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Check seasoningTaste the broth and adjust seasoning if necessary. Remove and discard any shellfish that hasn't opened during cooking and the bay leaves.
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Serve hotLadle the bouillabaisse into warmed bowls, ensuring each serving has a good mix of fish and shellfish. Garnish with fresh chopped parsley and serve immediately with crusty bread.
Nutritional Information
380
Calories
per serving
42
Protein
g per serving
18
Carbohydrates
g per serving
14
Total Fat
g per serving
2.5
Saturated Fat
g per serving
3.5
Fiber
g per serving
6
Sugar
g per serving
920
Sodium
mg per serving
25
Vitamin C
% daily value
15
Iron
% daily value
Provençal Bouillabaisse is Also Known As
Bouillabaisse Marseillaise, Marseille Fish Stew, Provençal Fish Soup or Bouille Abaisse
