WesternHard
Bouillabaisse
Traditional Provençal fish stew from Marseille, simmered with assorted fish, saffron, tomatoes, and fennel, served with rouille sauce.
Prep 30minCook 40min4 servings
bouillabaisseFrench cuisineseafood stewMarseille
Instructions
- 1
Soak saffron in warm fish stock.
- 2
Sauté garlic, fennel, and tomatoes in olive oil to build the base.
- 3
Add saffron stock and bring to a boil.
- 4
Add firm fish first and cook 5 minutes, then add tender fish and shellfish.
- 5
Once mussels open, season and serve with rouille and croutons.
Nutrition (per serving)
Calories
380
kcal
Protein
42
g
Carbs
15
g
Fat
18
g
Adjust Servings
2servings
→
servings
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