Bouillabaisse

Bouillabaisse

Sometimes it’s hard to find a recipe that is quick and easy, but also made with fresh ingredients. Well, I have the perfect summertime dish for you! It’s called bouillabaisse, which is a classic French seafood stew made from tomatoes and saffron. The best part about this recipe? You only need five minutes of prep time before you can sit back and relax while it cooks itself in the oven! Find out how below…

prep: 15 mins cook: 25 mins total: 40 mins Servings: 12 Yield: 12 servings

Ingredients:

¾ pound mussels, cleaned and debearded

3 tomatoes – peeled, seeded and chopped

¾ pound fresh shrimp, peeled and deveined

2 onions, thinly sliced

¾ cup olive oil

1 bay leaf

4 cloves garlic, minced

salt and pepper to taste

1 sprig fennel leaf

2 leeks, sliced

1 pinch saffron threads

1 teaspoon orange zest

1 sprig fresh thyme

5 pounds sea bass

9 cups boiling water

Instructions:

Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.

Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up 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 for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. 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 Facts:

Per Serving: 365 calories; protein 42.9g; carbohydrates 6g; fat 18g; cholesterol 124.5mg; sodium 202.9mg.

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