Simplified bouillabaisse

Simplified bouillabaisse

8 ratings

Louis, doctor and grandfather


„A beautiful, traditional Provençal fish stew that I never become tired of.“

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg
assorted Mediterranean fish or comparable substitute (e.g. red mullet, monkfish, scorpionfish, red snapper, tilapia, cod)
1 kg
mussels
400 g
shrimp (or assorted shellfish and/or mollusks)
1
onion
1
orange
1 sprig
rosemary
1 bunch
parsley
1
chili
6 cloves
garlic
4 stalks
celery
300 g
tomatoes
4
carrots
400 g
potatoes
1 bulb
fennel
1
bell pepper
3
shallots
4
bay leaves
150 g
tomato paste
1 tsp
saffron
1 tsp
all spice
250 ml
white wine
30 g
whole peeled tomatoes
200 ml
fish stock
1
lemon (zest and juice)
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 1 kg assorted Mediterranean fish or comparable substitute (e.g. red mullet, monkfish, scorpionfish, red snapper, tilapia, cod)
  • 1 kg mussels
  • 400 g shrimp (or assorted shellfish and/or mollusks)
  • 1  onion
  • 1  orange
  • 1 sprig rosemary
  • 1 bunch parsley
  • 1  chili
  • 6 cloves garlic
  • 4 stalks celery
  • 300 g tomatoes
  • 4  carrots
  • 400 g potatoes
  • 1 bulb fennel
  • 1  bell pepper
  • 3  shallots
  • 4  bay leaves
  • 150 g tomato paste
  • 1 tsp saffron
  • 1 tsp all spice
  • 250 ml white wine
  • 30 g whole peeled tomatoes
  • 200 ml fish stock
  • 1  lemon (zest and juice)
  • vegetable oil for frying
  • salt
  • pepper

Utensils

  • large saucepan
  • large frying pan
  • fine grater
  • food mill
  • cutting board
  • knife

Enjoy with

Vermentino
Vermentino is a great addition to bouillabaisse. The wine’s mild fruit aroma and gentle acidity complement the bold flavors of the dish.

Nutrition per serving

Cal
725
Protein
73g
Fat
22g
Carb
57g

Step 1/7

Peel onion and finely dice. Cut peel off orange and cut orange in half. Roughly chop rosemary and parsley. Mince chili and half of garlic. Cut half of celery, tomatoes, and carrots and all of potatoes, fennel, and bell pepper into bite-sized pieces.
  • 1 onion
  • 1 orange
  • 1 sprig rosemary
  • 1 bunch parsley
  • 1 chili
  • 3 cloves garlic
  • 2 stalks celery
  • 100 tomatoes
  • 2 carrots
  • 400 potatoes
  • 1 bulb fennel
  • 1 bell pepper
  • cutting board
  • knife

Peel onion and finely dice. Cut peel off orange and cut orange in half. Roughly chop rosemary and parsley. Mince chili and half of garlic. Cut half of celery, tomatoes, and carrots and all of potatoes, fennel, and bell pepper into bite-sized pieces.

Step 2/7

Peel and devein shrimp. Fillet fish and cut into large pieces. Set aside one quarter of both the shrimp and fish for garnish.
  • 400 shrimp
  • 1 kg fish

Peel and devein shrimp. Fillet fish and cut into large pieces. Set aside one quarter of both the shrimp and fish for garnish.

Step 3/7

Cover mussels in cold water and set in fridge for approx. 20 min. Mince rest of garlic. Julienne shallots.  Cut remainder of tomatoes, carrots, and celery into bite-sized pieces. Set aside.
  • 1 kg mussels
  • 3 cloves garlic
  • 3 shallots
  • 100 tomatoes
  • 2 carrots
  • 2 stalks celery

Cover mussels in cold water and set in fridge for approx. 20 min. Mince rest of garlic. Julienne shallots. Cut remainder of tomatoes, carrots, and celery into bite-sized pieces. Set aside.

Step 4/7

Heat up some vegetable oil in a large saucepan over medium heat. Add most of shrimp and fish, and some more vegetable oil. Season with salt. Add half of garlic, carrots, celery, tomatoes, and bay leaves and all of the fennel, tomato paste, saffron, all spice, some of the white wine, peeled tomatoes, rosemary, orange peel, lemon zest, and fish stock. Allow to cook for approx. 10 – 15 min.
  • 300 shrimp
  • 750 fish
  • 2 bay leaves
  • 150 tomato paste
  • 1 tsp saffron
  • 1 tsp all spice
  • 50 ml white wine
  • 30 peeled tomatoes
  • 200 ml fish stock
  • vegetable oil for frying
  • large saucepan
  • fine grater

Heat up some vegetable oil in a large saucepan over medium heat. Add most of shrimp and fish, and some more vegetable oil. Season with salt. Add half of garlic, carrots, celery, tomatoes, and bay leaves and all of the fennel, tomato paste, saffron, all spice, some of the white wine, peeled tomatoes, rosemary, orange peel, lemon zest, and fish stock. Allow to cook for approx. 10 – 15 min.

Step 5/7

Place a food mill on top of a separate large saucepan. Ladle thicker pieces of soup into food mill and press to remove liquid.
  • large saucepan
  • food mill

Place a food mill on top of a separate large saucepan. Ladle thicker pieces of soup into food mill and press to remove liquid.

Step 6/7

Heat up some vegetable oil in a large frying pan over medium heat. Add remainder of shrimp and fish from step 2 to pan and sauté for approx. 5 – 7 min. until opaque. Set aside.
  • 100 shrimp
  • 250 fish
  • vegetable oil for frying
  • large frying pan

Heat up some vegetable oil in a large frying pan over medium heat. Add remainder of shrimp and fish from step 2 to pan and sauté for approx. 5 – 7 min. until opaque. Set aside.

Step 7/7

Drain water from mussels. In a separate large saucepan, heat up some vegetable oil over medium heat. Add shallots and remainder of tomatoes, garlic, carrots, and celery. Sauté for approx. 5 – 7 min. Then, add rest of bay leaves and parsley, mussels, lemon juice, and remainder of white wine. Season to taste with salt and pepper. Bring to a low boil and cover pan for approx. 10 – 12 min. or until mussels are fully open. Ladle bouillabaisse into a bowl. Garnish with shrimp and/or fish, freshly chopped parsley, and mussels. Enjoy!
  • 2 bay leaves
  • ½ bunch parsley
  • 1 ml white wine
  • salt
  • pepper
  • large saucepan

Drain water from mussels. In a separate large saucepan, heat up some vegetable oil over medium heat. Add shallots and remainder of tomatoes, garlic, carrots, and celery. Sauté for approx. 5 – 7 min. Then, add rest of bay leaves and parsley, mussels, lemon juice, and remainder of white wine. Season to taste with salt and pepper. Bring to a low boil and cover pan for approx. 10 – 12 min. or until mussels are fully open. Ladle bouillabaisse into a bowl. Garnish with shrimp and/or fish, freshly chopped parsley, and mussels. Enjoy!