Bouillabaisse
A traditional Provençal fish stew from the port city of Marseille.
Ingredients
- olive oil (0.75 cup)
- onion (2 )
- leek (2 )
- tomato (3 )
- garlic (4 cloves)
- fennel leaf (1 sprig)
- fresh thyme (1 sprig)
- bay leaf (1 )
- orange zest (1 teaspoon)
- mussels (0.75 pound)
- boiling water (9 cups)
- sea bass (5 pounds)
- saffron threads (1 pinch)
- fresh shrimp (0.75 pound)
- salt (0 )
- black pepper (0 )
Instructions
- Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.
- Stir in fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 365
- fat: 18 g
- sats: 3 g
- carbs: 6 g
- fibre: 1 g
- protein: 43 g
- salt: 0.203 g