Bouillabaisse
Bouillabaisse is a Provençal seafood stew where mussels, shrimp, and sea bass simmer in a saffron-tinted tomato broth lifted with fennel and orange zest. The result is aromatic, briny, and gently sweet, with tender fish and a vibrant, herb-scented finish. Serve it hot as a centerpiece for a leisurely lunch or an elegant dinner.
- Prep15 mins
- Cook25 mins
- Serves12
- DifficultyMedium
- 1
Gather the ingredients.
- 2
Heat olive oil in a large saucepan; add the onions, leeks, chopped tomatoes, and garlic. Cook over low heat, stirring, until the vegetables have softened, about 3 to 5 minutes.
- 3
Stir in the fennel, thyme, bay leaf, and orange zest. Add the mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Turn the heat to high and boil for about 3 minutes to help the oil and water come together.
- 4
Add the seabass and reduce the heat to medium. Continue cooking until the fish is opaque and tender but still firm, about 12 to 15 minutes. The fish should not be falling apart.
- 5
Taste the bouillabaisse and adjust the seasoning. Stir in the saffron, then pour the soup into a warmed tureen or soup dishes. Serve immediately.
- Calories 869.04 kcal High
- Protein 51.75 g Good Source
- Carbs 25.87 g Moderate
- Total Fat 62.8 g High
- Saturated Fat 8.58 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 159.05 mg High
- Sodium 173.91 mg Moderate
- Fiber 3.33 g Moderate
- Sugar 0.33 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 55.07 mg Low Source
- Iron 0.55 mg Low Source
- Potassium 886.78 mg Moderate
- Vitamin A 0.15 mcg_rae Low Source
- Vitamin C 8.46 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Shellfish 🦐
- Fish 🐟
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅