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🍽️ Classic French Bouillabaisse

195 kcal · 30 min · 4 servings

Ingredients

• 300 g fish fillet (monkfish, red mullet or halibut)
• 250 g seafood (mussels, shrimp or squid)
• 3 garlic cloves
• 1 onion
• 1 tbsp olive oil
• 400 g chopped tomatoes (can)
• 0.25 tsp saffron
• 1 tsp thyme
• 1 bay leaf
• 600 ml fish stock
• 150 ml white wine (or vegetable broth)
• salt
• pepper
• 1 tbsp chopped parsley

Instructions

1. 1. Thoroughly wash the fish and seafood.
2. 2. Pat the ingredients dry.
3. 3. Cut the fish and seafood into bite-sized pieces.
4. 4. Peel the garlic clove.
5. 5. Peel the onion.
6. 6. Finely dice the garlic and onion.
7. 7. Heat the olive oil in a large pot.
8. 8. Add the diced onion and garlic to the hot oil.
9. 9. Sauté the onions and garlic for 2 minutes over medium heat until translucent.
10. 10. Add the tomatoes to the pot.
11. 11. Add the saffron to the pot.
12. 12. Add the thyme to the pot.
13. 13. Add the bay leaf to the pot.
14. 14. Pour the fish stock into the pot.
15. 15. Pour the white wine into the pot.
16. 16. Season the soup with salt.
17. 17. Season the soup with pepper.
18. 18. Bring the soup to a brief boil.
19. 19. Add the prepared fish and seafood to the boiling soup.
20. 20. Simmer the fish soup for 8 to 10 minutes until the fish is cooked through.
21. 21. Finely chop the parsley.
22. 22. Ladle the finished soup into small bowls.
23. 23. Sprinkle the soup with the fresh parsley.
24. 24. Serve the bouillabaisse hot.

Nutrition per serving

• kcal: 195
• Protein: 23 g · Fett/Fat: 6 g · Carbs: 6 g