Provencal Bouillabaisse (Bouillabaisse Provençale)

Bouillabaisse Provençale, also known as Provencal Bouillabaisse, is a traditional fish stew originating from the Occitan cuisine of Provence, France. This flavorful dish is a celebration of the region's abundant seafood and aromatic herbs.

Gluten Free Dairy Free Main Course Occitan Occitan Cuisine Provencal Seafood Stew
Provencal Bouillabaisse (Bouillabaisse Provençale)

Ingredients

  • 1 lb mixed fish fillets (such as cod, halibut, and sea bass)
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb mussels, cleaned and debearded
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 fennel bulb, sliced
  • 1 red bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish or seafood stock
  • 1/2 cup dry white wine
  • 1 tsp saffron threads
  • 2 bay leaves
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
  2. Pour in the diced tomatoes, fish or seafood stock, and white wine. Add the saffron threads and bay leaves. Season with salt and pepper. Bring the liquid to a simmer.
  3. Add the fish fillets to the pot and let them cook for 5 minutes. Then, add the shrimp and mussels. Cover the pot and simmer for another 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
  4. Discard any unopened mussels. Taste the bouillabaisse and adjust the seasoning if needed. Serve hot, garnished with chopped fresh parsley.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Soup ladle Serving bowls

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Bouillabaisse Provençale with crusty bread or garlic toast to soak up the flavorful broth.

Tips & tricks

For the best flavor, use a variety of fresh seafood in the bouillabaisse and adjust the cooking time for each type of fish and shellfish.

Cost

$25