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Classic French Bouillabaisse

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Ingredients

Adjust Servings:
6 cups Water
8 oz Shrimp Uncooked and unpeeled
16 oz Cod
8 oz Manila Clams
8 oz Bay Mussels
1 Bay Leaf
10 Black Peppercorns
1 orange Orange Peel
3 tbsp Olive Oil
1 tsp Kosher Salt
2 Fennel Thinly sliced. Reserved some fennel for garnish.
1 Onion Diced
1 Leek White part only, thinly sliced
5 Cloves Garlic Minced
4 Tomatoe Peeled and with the seeds removed. Diced
1 cup White Wine
1 tsp Fresh Thyme
1 tsp Marjoram
1 tsp Saffron
1/2 tsp Cayenne Pepper

Nutritional information

450
Calories
15g
Fat
3g
Saturated Fat
0g
Trans Fat
18g
Carbohydrates
19g
Sugar
950mg
Sodium
4g
Fiber
47g
Protein
138g
Cholesterol

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Classic French Bouillabaisse

Classic French Bouillabaisse made with only fresh local fish and shellfish in a delicious sauce made with saffron, fennel and orange peels. Delicious you said?

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. In fact, it was originally a stew made by the fishermen using the bony rockfish. In this Classic French Bouillabaisse, you’ll find multiple, distinctive flavors such as, saffron, fennel and orange. Made only with fresh ingredients, it’s the perfect recipe to impress your friends and family. I actually made this recipe last month and it was incredible. So take my advice, try this today, let me know how it went in the comments below and don’t forget to post some pictures.

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Steps

1
Done

Peel the shrimp, reserving the shrimp shells.

2
Done

Bring the water to a simmer. Add the shrimp shells, bay leaf, peppercorns, and orange peel. Let simmer for about 15 minutes.

3
Done

In the meantime heat the olive oil over medium/high heat in a soup pan. Add the onion, leek, and fennel bulb and salt. Let the ingredients slowly sweat until they are tender but not browned.

4
Done

Add the garlic, sauté a few more minutes until garlic is tender and fragrant.

5
Done

Add the tomato and the wine. Turn up the heat until the wine begins to boil. Cook until wine is reduced by about half.

6
Done

Remove the shrimp and orange stock. You can use a strainer. Add the juice into the onion mixture. Add the the rest of the spices and let simmer for about 15 minutes.

7
Done

Add the fish and let it cook for 2 minutes. Add the mussels and clams and let it cook for 2 minutes. Add the shrimp and let simmer until the shrimp is just cooked through.

8
Done

Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.

S

I just want to share my love of food.

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