French
Bouillabaisse
A traditional Provençal fish stew, Bouillabaisse is a flavorful and aromatic dish that showcases the bounty of the sea combined with fragrant herbs and spices.
Total Time50 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
22
Carbs
20
Fat
3
Fiber
0g
Sodium
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 leeks, white part only, chopped
- 2 garlic cloves, minced
- 1 teaspoon saffron threads
- 1 tablespoon tomato paste
- 4 cups fish stock
- 1 cup dry white wine
- 1 bay leaf
- 1 orange peel
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- 12 ounces firm white fish (such as cod), cut into chunks
- 8 ounces shrimp, peeled and deveined
- 8 ounces mussels, cleaned and debearded
- 1 tablespoon fresh parsley, chopped (for garnish)
- Baguette, for serving
- Rouille (garlic mayonnaise), for serving
Instructions
- 1Heat olive oil in a large pot over medium heat. Add chopped onion and leeks, and sauté until softened, about 5 minutes.
- 2Stir in minced garlic and saffron; cook for another minute until fragrant.
- 3Mix in tomato paste, fish stock, white wine, bay leaf, orange peel, paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes to let flavors meld.
- 4Add the chunks of fish and shrimp to the pot; cook for another 5-7 minutes until the fish is opaque and the shrimp is pink.
- 5Gently add mussels to the pot, cover, and cook for 5 more minutes until mussels open up.
- 6Remove and discard any mussels that do not open.
- 7Taste and adjust seasoning if necessary, then remove the bay leaf and orange peel before serving.
- 8Ladle the bouillabaisse into bowls, garnish with fresh parsley, and serve with slices of baguette and a dollop of rouille.
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