Bouillabaisse
recipe

A delicious Southern French fish stew, flavored with a carefully crafted broth. Perfect for enjoying on cold days.
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients:

- 1 kg assorted fish (e.g., cod, perch, sea bass)
- 500 g shrimp
- 1 l fish stock
- 2 dl white wine
- 2 onions
- 2 garlic cloves
- 2 potatoes
- 2 tomatoes
- 1 dl olive oil
- 1 tsp saffron
- 1 tsp black pepper
- 1 tsp salt
- 1 bunch fresh parsley
- 1 bunch fresh basil
- 1 lemon

Instructions:

1. Peel and chop the onions, garlic, and potatoes.
2. Heat the olive oil in a large pot and sauté the onions and garlic until soft.
3. Add the fish stock, white wine, saffron, salt, and black pepper to the pot. Let it simmer on low heat for about 15 minutes.
4. Add the chopped potatoes and tomatoes to the broth. Cook for another 10-15 minutes until the potatoes are tender.
5. Add the fish and shrimp to the stew and cook for an additional 5-10 minutes until the fish is cooked through.
6. Finish the stew with chopped parsley and basil. Squeeze lemon juice over the top before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 30 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 3 g
Sugars: 4 g

Reviews: 4.87 (5097 reviews) ★★★★★ share