Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew, rich in flavors from the sea. It combines a variety of fish and shellfish with aromatic herbs, garlic, and saffron, creating a fragrant broth. Perfect for seafood lovers, it's an ideal dish for gatherings and special occasions.
Ingredients
- 1 c. minced onions ⓘ
- 1/2 c. minced leeks ⓘ
- 1/2 c. olive oil ⓘ
- 4 cloves mashed garlic ⓘ
- 1 1/2 c. drained canned tomatoes or 1/4 tomato paste
- 2 1/2 qt. water
- 6 parsley sprigs ⓘ
- 1/2 tsp. thyme ⓘ
- 2 big pinches saffron
- 4 lb. fish heads or 1 qt. clam juice
- 6 to 8 lb. assorted fish and shellfish (scallops, prawns, clams, and mussels) ⓘ
- 3 to 4 lb. firm white fish ⓘ
Instructions
- Cook onions and leeks slowly in the olive oil until tender, but not browned.
- Add the drained canned tomatoes or tomato paste, water, parsley sprigs, thyme, saffron, and fish heads or clam juice to the onions.
- Cook uncovered at a moderate boil for 30 minutes.
- Strain the stock and add salt and pepper to taste.
- Add clams and mussels to the stock first, cover the pot, and bring to a boil.
- Cook for about 5 minutes or until some of them begin to open, then add the firm white fish.
- After 3 minutes, add the scallops and prawns.
- The soup is ready when the shellfish are open and the prawns are pink. Do not wait for a boil or cook too long.
- Taste continually and serve immediately when done.
- Serve with crusty French bread and Rouille.
Nutrition & Diet Analysis (per serving)
494
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).