Bouillabaisse

🛒 Ingredients

• Olive oil 8 g · 74 kcal
• Onions 25 g · 10 kcal
• Leeks 17 g · 10 kcal
• Garlic cloves 3 g · 4 kcal
• Fennel bulb 25 g · 8 kcal
• Crushed tomatoes 83 g · 15 kcal
• Saffron threads 0 g · 0 kcal
• Bay leaves 0 g · 0 kcal
• Fresh thyme sprigs 0 g · 0 kcal
• Dried orange peel 1 g · 0 kcal
• Fish stock 117 g · 12 kcal
• Potatoes 42 g · 32 kcal
• White fish fillets (e.g., cod, hake) 50 g · 42 kcal
• Firm fish fillets (e.g., monkfish, snapper) 50 g · 42 kcal
• Mussels, cleaned 25 g · 14 kcal
• Shrimp, peeled and deveined 25 g · 21 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large, heavy pot or Dutch oven over medium heat. Add chopped onions, leeks, and fennel; cook until softened, about 10-15 minutes.
2. Stir in minced garlic, crushed tomatoes, saffron, bay leaves, thyme, and orange peel. Pour in the fish stock and bring to a simmer.
3. Add the sliced potatoes to the simmering broth, cover, and cook for 15-20 minutes until almost tender.
4. Carefully add the firm fish fillets and white fish fillets to the broth. Simmer gently for 5-7 minutes, ensuring the fish is cooked through but not overcooked.
5. Finally, add the cleaned mussels and peeled shrimp. Cover and cook for another 3-5 minutes, until the mussels open and the shrimp turn pink.
6. Taste and adjust seasoning with salt and pepper as needed. Serve Bouillabaisse immediately, traditionally with rouille and crusty bread.