Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The best stew is made from fish, shellfish, and other seafood that were caught and prepared on the same day.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 46 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 100 ml Oil, olive

  • 3 pods Garlic, fresh

  • 2 piece Onion, raw

  • 3 pieces Tomato, red

  • 1 piece Spices, bay (leaves)

  • 1 pinch Saffron, dry

  • 1 spoon Basil, fresh

  • 2 spoons Parsley, fresh

  • 700 ml Soup base, chicken, cube

  • 400 ml Alcohol, Wine, White

  • 200 g Shellfish, abalone

  • 100 g Shellfish, abalone

  • 250 g Fish, white fish

  • 250 g Fish, white fish

  • 200 g Fish, shrimp

  • 3 pinch Salt, table

  • 2 pinch Spices, pepper, white

Steps

  1. In a small pot, bring water to a boil. Wash the tomatoes and immerse them in boiling water for a few minutes to soften them. Then drain the water and cool the tomatoes. Peel the cooled tomatoes, remove the seeds, and cut them into smaller pieces. Peel the onion and garlic and finely chop them.

  2. Place a large pot on the stove and heat olive oil over moderate heat. Add the garlic and onion to the heated oil and sauté for about 3 minutes, stirring occasionally. Add the tomatoes, bay leaf, saffron, and chopped herbs, then pour in the fish stock and white wine. Wait for the soup to come to a boil, then reduce the heat, cover the pot, and simmer the tomato soup for about 30 minutes.

  3. Meanwhile, thoroughly scrub the shellfish under running water with a stiff brush to remove the beards or so-called byssus threads. Discard any shellfish that are damaged or open, and those that do not close immediately when lightly tapped. Place the cleaned shellfish in a pot, add some water, bring to a boil, and cook over high heat for 4 minutes. Remove the pot from the stove and discard any shellfish that did not open during cooking.

  4. Rinse the fish fillets under running water and dry them with paper towels. Cut them into smaller pieces. After 30 minutes, add them to the tomato soup and let them cook for 5 minutes. Then add the drained shellfish and shrimp, and season the soup with pepper and salt to taste. Cook for another 3 minutes.

  5. Remove the bay leaf from the soup, then serve it in soup bowls and accompany with fresh baguette.

Nutrition Information (Per 100g)

  • Calories: 81.25 kcal
  • Fat: 1.76 g
    • Saturated Fat: 0.12 g
  • Carbohydrates: 3.52 g
    • Sugars: 0.91 g
  • Protein: 10.43 g
  • Fiber: 0.3 g

Advice

Instead of monkfish and red mullet, you can also use fillets of other white fish. The fish stock can also be prepared at home. Optionally, you can garnish the soup with fresh basil leaves.