Description
Bouillabaisse is a traditional Provençal fish stew from France, featuring a rich broth filled with fresh fish, shrimp, and mussels, infused with aromatic herbs and spices.
Ingredients
- Fresh fish: 500 grams, cut into bite-sized chunks
- Mussels: 250 grams, cleaned and debearded
- Shrimp: 250 grams, peeled and deveined
- Fish stock: 1 liter
- Tomatoes: 400 grams, diced
- Garlic: 4 cloves, minced
- Saffron: 0.5 grams
- Olive oil: 3 tablespoons
- Leeks: 1, sliced thinly
- Fennel: 1, sliced thinly
- Fresh herbs: a handful of chopped thyme and parsley
- Salt and black pepper: to taste
- Lemon: for serving, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat and sauté leeks and fennel until soft.
- Add minced garlic and cook for an additional minute.
- Stir in diced tomatoes and cook until they break down.
- Pour in fish stock and bring to a gentle simmer, adding saffron, salt, and pepper.
- Add fresh fish, mussels, and shrimp, stirring gently and cover to cook for 5-7 minutes.
- Once seafood is cooked, add chopped herbs and adjust seasoning if necessary.
- Let the Bouillabaisse simmer for a few more minutes to deepen flavors.
- Serve in bowls, garnished with fresh herbs and lemon wedges on the side.
Notes
- Overcooking seafood can lead to a rubbery texture.
- Use high-quality fish stock for the best flavor.
- Don’t skip the saffron for its unique flavor and color.
- Season the broth well to enhance flavors.
- Allow the broth to simmer adequately for flavor development.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Bouillabaisse, fish stew, seafood, French cuisine, Provençal recipe