Bouillabaisse (Provençal Seafood Soup)
A traditional French seafood soup from Provence, Bouillabaisse combines fresh fish, shellfish, and a saffron-infused broth for a rich and aromatic dish.
Ingredients
- 500 g assorted fish fillets e.g., cod, snapper, or monkfish
- 200 g shrimp peeled and deveined
- 200 g mussels cleaned
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 tomatoes chopped
- 1/2 cup dry white wine
- 4 cups fish stock or water
- 1/2 tsp saffron threads
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and softened.
- Add tomatoes and cook for 5 minutes. Stir in white wine and bring to a boil.
- Pour in fish stock, saffron, thyme, and bay leaf. Season with salt and black pepper. Simmer for 20 minutes.
- Add the fish fillets to the broth and cook for 5 minutes. Add shrimp and mussels, cooking until the shrimp turn pink and the mussels open (discard any that do not).
- Serve hot with crusty bread or rouille sauce on the side.
NUTRITION FACTS (Per Serving)
Calories: 320 kcal
Carbohydrates: 8 g
Fat: 10 g
Protein: 42 g