Bouillabaisse

Name: Bouillabaisse
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 400g firm white fish fillet, chunked; 300g mussels, scrubbed; 300g prawns, peeled; 1 whole small crab, halved; 1 fennel bulb, sliced; 1 leek, sliced; 4 cloves garlic; 400g crushed tomatoes; 1 pinch saffron; 200ml dry white wine; 1L fish stock; 3 tbsp olive oil; rouille (saffron mayo) and sliced baguette to serve

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

Heat olive oil, fry fennel and leek 8 minutes.

Add garlic, tomatoes, saffron and wine. Cook 5 minutes.

Add stock. Bring to a rolling boil for 5 minutes to emulsify.

Add crab and mussels, cook 5 minutes.

Add fish and prawns, cook 5 more minutes.

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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