Saint Lucian Seafood Bouillabaisse
Indulge in the flavors of the Caribbean with this delicious Saint Lucian Seafood Bouillabaisse. This traditional dish is a seafood lover's dream, packed with the freshest catch of the day and aromatic spices.
Ingredients
- 1 lb fresh fish fillets
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 2 tomatoes, chopped
- 1 cup fish or seafood stock
- 1 cup white wine
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp saffron threads
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper. Cook until softened.
- Add the tomatoes, paprika, and saffron. Stir well to combine.
- Pour in the white wine and fish or seafood stock. Bring to a simmer.
- Add the fish fillets, shrimp, and mussels to the pot. Season with salt and pepper.
- Cover and let the bouillabaisse simmer for 15-20 minutes, or until the seafood is cooked through.
- Serve the bouillabaisse hot, garnished with fresh herbs and accompanied by crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- 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 Wooden spoon Cutting board Sharp knife
Tools
Ladle Serving bowls Crusty bread for serving
Serving suggestions
Serve the bouillabaisse with a side of steamed rice or a fresh green salad.
Tips & tricks
For the best flavor, use a variety of seafood such as snapper, grouper, or lobster tail.
Cost
$30