Description
Rich, flavorful, and full of fresh seafood, this Bouillabaisse recipe is a French classic! Made with a mix of fish, shellfish, and aromatic herbs, it’s perfect for a special dinner.
Ingredients
Units
Scale
For the Bouillabaisse:
- 1 lb sea bass fillets, cut into chunks
- 1 lb mussels, cleaned
- 1 lb squid, cut into rings
- 3 tbsp olive oil
- 1 large fennel bulb, chopped
- 1 leek, chopped
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 large tomatoes, diced
- 1 tsp saffron threads
- 1 tsp orange zest
- 6 cups fish stock or clam broth
- Salt and pepper to taste
For the Rouille:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tsp lemon juice
- Pinch of cayenne pepper
Instructions
- Prepare Ingredients: Clean and chop all seafood and vegetables.
- Make the Base: Sauté fennel, leek, onion, and garlic in olive oil. Add tomatoes, saffron, and orange zest.
- Simmer Soup: Add fish stock, bring to a boil, then simmer. Add fish and squid, then mussels.
- Prepare Rouille: Mix mayonnaise, garlic, lemon juice, and cayenne pepper.
- Serve: Ladle soup into bowls, top with rouille, and enjoy with French bread.
Notes
- Try adding different seafood based on what’s fresh.
- For extra flavor, let the broth sit for a few hours before adding seafood.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 16g
- Carbohydrates: 12g
- Protein: 30g