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bouillabaisse
bouillabaisse
Bouillabaisse is a traditional fish soup originating in the France. The dish typically includes a variety of fish and shellfish, as well as vegetables such as onions, tomatoes, and fennel.
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Ingredients
- 1/4 cup olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 fennel bulb chopped
- 1 cup diced tomatoes fresh or canned
- 4 cups fish stock
- 1 cup dry white wine
- 1 bay leaf
- 1 tsp. dried thyme
- 1/2 tsp. saffron threads
- 1 lb. fish fillets such as halibut or cod, cut into chunks
- 1 lb. shellfish such as mussels, shrimps or clams, scrubbed and debearded
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel and sauté until softened, about 5 minutes.
- Add the diced tomatoes, fish stock, white wine, bay leaf, thyme, and saffron to the pot. Bring to a simmer and let cook for 10 minutes.
- Add the fish and shellfish to the pot and let cook for another 8-10 minutes, or until the fish is cooked through and the shellfish have opened.
- Season with salt and pepper to taste. Serve hot with crusty bread on the side.side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 615kcal (31%)Carbohydrates: 24g (8%)Protein: 57g (114%)Fat: 26g (40%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 118mg (39%)Sodium: 1602mg (70%)Potassium: 1840mg (53%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 523IU (10%)Vitamin C: 34mg (41%)Calcium: 267mg (27%)Iron: 11mg (61%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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