Quick Weeknight Bouillabaisse
Quick Weeknight Bouillabaisse
Classic DishBouillabaisse
Prep: 25 min • Cook: 30 min. A simplified, faster version of the classic Provençal fish stew, using readily available fish and a flavorful broth for a delicious taste of the South of France even on a busy weeknight.
- Preparation time
- 25 min
- Cooking time
- 30 min
- Total time
- 55 min
- Servings
- 4
Instructions
Bouillabaisse
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add fennel and onion and cook until softened, about 5-7 minutes.
- 2Add leeks and garlic and cook for another 2 minutes until fragrant.
- 3Stir in diced tomatoes, tomato paste, vegetable broth, crumbled saffron threads, orange zest, bay leaf, and dried thyme.
- 4Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow flavors to meld.
- 5Add the mixed white fish fillets to the simmering broth. Cover and cook for 5 minutes.
- 6Add the shrimp and mussels to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque and mussels have opened.
- 7Season with salt and black pepper to taste. Stir in optional pastis, if using.
- 8Discard any mussels that did not open. Ladle the bouillabaisse into bowls, ensuring each serving has a variety of fish, shrimp, and mussels.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 28 g
- Fat
- 16 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 28 g |
| Fat | 16 g |
| Carbs | 25 g |
Tips
- Ensure all seafood is fresh and properly cleaned before cooking for the best flavor and texture.
- Do not overcook the seafood; it should be just cooked through to maintain tenderness.
- Serve hot with crusty bread for dipping and a dollop of rouille, if desired.
