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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Seafood Bouillabaisse

4.0

2 tablespoons olive oil

2 cloves garlic (peeled and smashed)

1 large leek (only the white part, sliced)

1 large potato (peeled and cubed)

1 carrot (peeled and cubed)

1 tablespoon lemon zest

Few sprigs of thyme or basil leaves or both

1 large pinch of saffron

1 can whole plum tomatoes (in juice)

6 cups seafood stock

10 oz/ 300gr fish fillets such as halibut (cod, monkfish or snapper, cut into chunks)

6 shell-on large shrimps or 2 cleaned and sliced squids (or both)

1 cup/ 200gr clams or mussels

1 bunch Italian parsley (chopped)

Freshly toasted bread or croutons (to serve (optional))

Heat the olive oil in a large pot or skillet over medium heat. Add potato, garlic, leek and carrot cubes and sauté until just softened and slightly brown, for about 5 minutes.
Add in lemon zest and thyme, followed by tomatoes and saffron.
Stir all the ingredients then pour in the fish stock.
Bring to a boil and simmer until the veggies are tender and stock is reduced by half, about 15 minutes. Season to taste with sea salt and black pepper.
Reduce heat to medium-low and fold in the fish chunks. Cook for a couple of minutes.
At this point, add in any seafood using: clams, mussels, and shrimps. Simmer until the clam/mussel shells open, about 5 minutes more.
Sprinkle with parsley and extra lemon zest if you like, and serve with croutons or grilled bread slices.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 78 weeks ago

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