Bouillabaisse
recipe

A delicious French fish stew that combines various seafood and spices, perfect for winter evenings and impressing guests.
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients:

- 1 kg white fish (such as cod or hake fillets)
- 500 g shrimp
- 500 g mussels
- 1 liter fish stock
- 1 large onion
- 2 garlic cloves
- 2 medium potatoes
- 2 tomatoes
- 100 ml white wine
- 1 tsp saffron
- 1 tsp fennel
- 1 tsp thyme
- Salt and pepper to taste
- 3 tbsp olive oil
- Fresh parsley for garnish

Instructions:

1. Peel and finely chop the onion and garlic. Peel and cube the potatoes. Dice the tomatoes.
2. Heat olive oil in a large pot and add the onion and garlic. Sauté until softened.
3. Add the cubed potatoes and tomatoes to the pot. Cook for a few more minutes.
4. Pour in the fish stock, white wine, saffron, fennel, and thyme. Simmer the mixture for about 10 minutes.
5. Add the fish fillets, shrimp, and mussels. Cook for an additional 5-7 minutes until all seafood is cooked through.
6. Season with salt and pepper. Serve with fresh parsley on top.

Nutritional Information (per serving, estimated):

- Energy: 320 kcal
- Protein: 28 g
- Carbohydrates: 27 g
- Fat: 12 g
- Fiber: 3 g

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