Bouillabaisse(Fish Stew)

Bouillabaisse

1 lb mixed firm fish fillets (like red snapper, halibut, or sea bass), cut into large pieces

1/2 lb mussels, scrubbed and debearded

1/2 lb clams, scrubbed

1/2 lb medium shrimp, peeled and deveined

1/4 cup olive oil

1 onion, chopped

3 cloves garlic, minced

2 leeks, white and light green parts only, cleaned and sliced

1 fennel bulb, thinly sliced

4 tomatoes, peeled and diced

1 orange zest strip

1 pinch of saffron threads

1 teaspoon thyme

1 bay leaf

1/2 cup white wine

Salt and pepper to taste

Rouille sauce (optional, for serving)

Crusty bread (for serving)

Prepare the Broth:

In a large pot, heat the olive oil over medium heat. Add the onions, garlic, leeks, and fennel. Sauté until the vegetables are softened but not browned, about 5 minutes.
Add the tomatoes, orange zest, saffron, thyme, and bay leaf. Cook for another 2-3 minutes.
Pour in the fish stock and white wine. Bring to a simmer and cook for 20-30 minutes to allow the flavors to meld.

Cook the Seafood:

Add the firmer fish pieces to the broth and simmer for about 5 minutes.
Add the clams and mussels, cover, and cook until they start to open, about 5 minutes.
Add the shrimp and cook until just pink and opaque, about 3 minutes. Season with salt and pepper to taste. Discard any mussels or clams that do not open.

Serve:

Ladle the bouillabaisse into bowls, ensuring each serving gets a mix of fish and shellfish. Serve with crusty bread and rouille sauce on the side if desired.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories350

% Daily Value *
Total Fat 15g20%

Saturated Fat 2g10%
Sodium 700mg31%
Total Carbohydrate 15g6%

Dietary Fiber 2g8%

Total Sugars 5g
Protein 40g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Bouillabaisse(Fish Stew)