Name: Bouillabaisse Fish Soup Shooters with Crostini
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16 shooters
Cuisine: French cuisine
Ingredients: 6 cup fish stock (high quality); 1 tsp saffron threads (bloomed in 2 tbsp warm water); 2 tbsp pernod; 1 pcs fennel bulb (thinly sliced); 2 pcs shallots (finely chopped); 3 pcs garlic (cloves, minced); 14.5 oz canned diced tomatoes (undrained); 1 pcs orange peel (strip from half an orange); 1 pcs bay leaf; tsp salt (to taste; null); tsp black pepper (to taste; null); 1 lb snapper fillets (skin removed, cut into 1-inch pieces); 16 pcs langoustines (peeled and deveined); 1 pcs baguette (sliced into ¼-inch rounds); 2 tbsp olive oil; 1 pcs garlic clove (halved)

Bouillabaisse Fish Soup Shooters with Crostini - Image 1

Prep: 30 min • Cook: 40 min. A refined, deconstructed take on bouillabaisse, presenting the intensely flavored saffron fish broth as a warm soup shooter, accompanied by individual portions of perfectly cooked seafood and a garlicky crostini for dipping. This elegant appetizer captures the essence of classic French bouillabaisse in a sophisticated format, perfect for entertaining.

Preparation time: 30 min
Cooking time: 40 min
Total time: 1 hr 10 min
Servings: 16
Course: Appetizer
Complexity: Medium

Units:

Scale:

Nutrition

Servings: 16
Serving size (imperial): 5.1 fl oz

Nutrient	Per serving	Per 100 ml	Total (16 servings)
Calories	180.5 kcal	120.3 kcal	2,888 kcal
Protein	15.2 g	10.1 g	243.2 g
Fat	5.8 g	3.9 g	92.8 g
Carbs	10.3 g	6.9 g	164.8 g

Tips

For a richer broth, lightly toast the fennel seeds and coriander seeds before adding to the broth.
Avoid overcooking the seafood; it should be just tender to maintain texture in the shooters.
Serve the shooters and crostini on a tray for elegant presentation, perhaps with a small sprig of fr