Bouillabaisse Recipe

Name: Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None red peppers, roasted, skin and seeds removed; 1/4 cup fresh breadcrumbs; 3 None red chili peppers, chopped; 3 cloves garlic, crushed; 2 tbsp olive oil; 3 None tomatoes, chopped; 1 None fennel bulb, trimmed, sliced; 1 None leek, trimmed, sliced; 1/4 tsp saffron; 6 cups seafood or fish stock; 1 cup white wine; 1 lb firm white fish fillets, cubed; 12 oz shrimp, peeled and deveined, tails intact; 12 oz mussels, scrubbed and de-bearded; 4 oz scallops; 1 tbsp chopped fresh parsley; None None Crusty bread, to serve

Servings: persons

2 None red peppers, roasted, skin and seeds removed
1/4 cup fresh breadcrumbs
3 None red chili peppers, chopped
3 cloves garlic, crushed
2 tbsp olive oil
3 None tomatoes, chopped
1 None fennel bulb, trimmed, sliced
1 None leek, trimmed, sliced
1/4 tsp saffron
6 cups seafood or fish stock
1 cup white wine
1 lb firm white fish fillets, cubed
12 oz shrimp, peeled and deveined, tails intact
12 oz mussels, scrubbed and de-bearded
4 oz scallops
1 tbsp chopped fresh parsley
None None Crusty bread, to serve

1
For the rouille, place red peppers, breadcrumbs, 1 clove of crushed garlic and 1 chopped chili pepper in a food processor or blender and process until well blended. Set aside.
2
Heat oil in a large saucepan on high heat. Add tomatoes, fennel, leek, remaining 2 cloves crushed garlic and 2 chopped chili peppers, if desired, and saute for 2-3 mins, until tender. Stir in saffron and cook for 1 min.
3
Add stock and wine and bring to a boil. Reduce heat to low and simmer for 10 mins. Season to taste.
4
Add seafood and parsley to soup. Cook for 4-5 mins until seafood is tender and cooked through. Serve bouillabaisse with rouille and crusty bread.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 None red peppers, roasted, skin and seeds removed, 1/4 cup fresh breadcrumbs, 3 None red chili peppers, chopped, 3 cloves garlic, crushed, and more.

Yes, Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouillabaisse

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