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–+ servings
Adriana Rose

Bouillabaisse: Discover the Secrets to This Classic Dish

Bouillabaisse is a traditional Provençal fish stew that combines a variety of seafood with aromatic vegetables and herbs, creating a rich and flavorful dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium fennel bulb chopped
  • 1 medium carrot diced
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 4 cups fish stock or seafood broth
  • 1 teaspoon saffron threads
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound firm white fish fillets such as cod or halibut, cut into chunks
  • 1 pound shrimp peeled and deveined
  • 1 cup mussels cleaned and debearded
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, chopped fennel, and diced carrot. Cook for another 5 minutes until the vegetables are softened.
  3. Add the diced tomatoes (with their juice), fish stock, saffron, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for 10 minutes.
  4. Season the broth with salt and pepper to taste.
  5. Add the fish chunks to the pot and simmer for 5 minutes.
  6. Carefully add the shrimp and mussels, cover the pot, and cook for an additional 5-7 minutes, or until the mussels have opened and the shrimp are pink and opaque.
  7. Remove the bay leaf and discard. Serve the bouillabaisse hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 150mgSodium: 800mgFiber: 2gSugar: 4g

Notes

  • For added depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
  • You can customize the seafood based on availability; feel free to include scallops or clams for variety.

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