🇫🇷 French
Bouillabaisse
Provençal saffron-scented seafood stew with fennel and tomatoes. A taste of Marseille in a bowl.
380 cal / serving
14g net carbs
34g protein
18g fat
Prep: 20 min
Cook: 30 min
2 servings
Your rating:
Ingredients
Seafood
- 0.5 lb Large shrimp, peeled
- 0.75 lb Mixed firm white fish (cod, halibut)
- 0.5 lb Mussels, cleaned
Produce
- 1 whole Fennel bulb
- 3 sprigs Fresh thyme
- 4 cloves Garlic cloves
- 1 whole Onion
- 1 tsp Orange zest
Pantry
- 14 oz Diced tomatoes (canned)
- 0.5 cup Dry white wine
- 2 cups Fish or seafood broth
- 3 tbsp Olive oil
Spices & Herbs
- 0.25 tsp Saffron threads
Instructions
1. Heat olive oil in a wide pot. Sauté fennel and onion until softened, 8 min.
2. Add garlic, orange zest, saffron, and thyme; cook 1 min.
3. Add wine, tomatoes, and broth; bring to a boil. Simmer 15 min.
4. Add firm fish first; cook 3 min. Add shrimp and mussels; cover and cook 5 min until mussels open.
5. Discard any unopened mussels. Season and ladle into warm bowls.
6. Serve with garlic aioli on the side (optional).
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