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Bouillabaisse recipe: Discover the secrets to perfection!


  • Author: Christina R. Jones
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Gluten Free

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

  1. Heat olive oil in a large pot over medium heat and sauté leeks and fennel until soft.
  2. Add minced garlic and cook for an additional minute.
  3. Stir in diced tomatoes and cook until they break down.
  4. Pour in fish stock and bring to a gentle simmer, adding saffron, salt, and pepper.
  5. Add fresh fish, mussels, and shrimp, stirring gently and cover to cook for 5-7 minutes.
  6. Once seafood is cooked, add chopped herbs and adjust seasoning if necessary.
  7. Let the Bouillabaisse simmer for a few more minutes to deepen flavors.
  8. 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