Bouillabaisse Stew Recipe
A classic French seafood stew with a rich, flavorful broth.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 leeks, white part only, sliced
- 4 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 large tomato, chopped
- 0.5 cup white wine
- 4 cups fish stock
- 0.5 tsp saffron threads
- 1 bay leaf
- 1 lb firm white fish (like cod), cut into chunks
- 1 lb mussels, cleaned
- 1 lb shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, leeks, garlic, and fennel. Cook until softened.
- Add tomato and cook for another 5 minutes.
- Pour in white wine and let it simmer until reduced by half.
- Add fish stock, saffron, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Add fish, mussels, and shrimp. Cook until seafood is done, about 5-7 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes:
Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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