Description
A classic French seafood stew from the Provencal region, Bouillabaisse showcases a variety of fish and shellfish in a fragrant broth, served with a flavorful garlicky rouille.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 leeks, sliced
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 teaspoon saffron threads
- 1 liter fish stock
- 300 grams white fish, cut into pieces
- 200 grams mussels
- 200 grams shrimp, peeled and deveined
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and leeks; sauté until softened.
- Add garlic and tomatoes; cook for another 2 minutes.
- Stir in saffron and fish stock; bring to a boil.
- Add white fish and simmer for 10 minutes.
- Add mussels and shrimp; cook until mussels open and shrimp are pink.
- Season with salt, pepper, and stir in parsley before serving.
- Serve hot with rouille on the side.
Notes
- For a richer flavor, let the broth simmer longer with additional herbs.
- Rouille can be adjusted to taste by adding more garlic or saffron.
- Use a variety of seafood for more depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 100 milligrams