Description
Bouillabaisse is a traditional Provençal fish stew that showcases a variety of seafood in a flavorful broth, perfect for seafood lovers.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium leek, white part only, chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups fish stock or clam juice
- 1 cup dry white wine
- 1 bay leaf
- 1 pound firm white fish fillets (such as cod or halibut), cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 1/2 cup fresh parsley, chopped
- Salt to taste
- Lemon wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and leek, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and diced tomato, cooking for another 2 minutes until fragrant.
- Add the saffron, thyme, paprika, black pepper, and cayenne pepper (if using). Stir well to combine.
- Pour in the fish stock (or clam juice) and white wine. Add the bay leaf and bring the mixture to a simmer.
- Once simmering, add the fish chunks, shrimp, and mussels. Cover the pot and cook for about 5-7 minutes, or until the mussels have opened and the fish is cooked through.
- Remove the bay leaf and stir in the chopped parsley. Season with salt to taste.
- Serve hot with lemon wedges on the side for squeezing over the bouillabaisse.
Notes
- For a heartier version, add diced potatoes or carrots during the initial sautéing step.
- Feel free to use a mix of seafood, such as scallops or crab, based on your preference or availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: varies