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Bouillabaisse
The legendary Provencal fisherman stew, simmered with saffron and fennel and served with rouille on toasted bread.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
hard
Cuisine
French
gluten-free
Ingredients
400gfirm white fish fillet, chunked
300gmussels, scrubbed
300gprawns, peeled
1whole small crab, halved
1fennel bulb, sliced
1leek, sliced
4 clovesgarlic
400gcrushed tomatoes
1 pinchsaffron
200mldry white wine
1Lfish stock
3 tbspolive oil
rouille (saffron mayo) and sliced baguetteto serve
Instructions
1
Heat olive oil, fry fennel and leek 8 minutes.
2
Add garlic, tomatoes, saffron and wine. Cook 5 minutes.
3
Add stock. Bring to a rolling boil for 5 minutes to emulsify.
4
Add crab and mussels, cook 5 minutes.
5
Add fish and prawns, cook 5 more minutes.
6
Serve in deep bowls with rouille toast on top.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
490
Protein
58.8g
Fat
15.6g
Carbs
19.7g
Fiber
1.9g
Sodium
1391mg
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