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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

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