Bouillabaisse: A Delicious Fisherman’s Stew Originating in France

If you want to add more pescatarian recipes to your recipe box, Bouillabaisse: A Delicious Fisherman’s Stew Originating in France might be a recipe you should try. This recipe serves 4 and costs $4.68 per serving. This main course has 431 calories, 32g of protein, and 23g of fat per serving. 1 person were glad they tried this recipe. This recipe from Foodista requires cream, fennel bulb, saffron, and saffron threads. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Fisherman's Stew, Fisherman's Stew, and Portuguese Fisherman’s Stew.

  • Serves: 4
  • Time: 45 Mins
  • Category: lunch, soup, main course, main dish, dinner
  • Health Rating: 18.0

Ingredients


Table
Grid

Instructions

Aioli/Rouille

Step 1: In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.

Ingredients:

  • bouillabaisse

Equipment:

  • bowl

Step 2: Remove from refrigerator and let warm to room temperature during last half hour of cooking.

Bouillabaisse

Step 1: In a 5 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.

Ingredients:

  • olive oil

Equipment:

  • dutch oven

Step 2: Add the onion, fennel and garlic and saut until the vegetables just start to brown.

Ingredients:

  • vegetable
  • fennel
  • garlic
  • onion

Step 3: Add the white wine and deglaze the pot while it reduces.

Ingredients:

  • white wine

Equipment:

  • pot

Step 4: Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.

Ingredients:

  • orange zest
  • fish stock
  • potato
  • tomato
  • saffron

Equipment:

  • pot

Step 5: Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.

Step 6: Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.

Ingredients:

  • scallops
  • shrimp
  • clams

Step 7: Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.

Ingredients:

  • clams
  • fish


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories430.9 kcal21.55%
    Fat23.12 g35.57%
    Saturated Fat4.71 g29.44%
    Carbohydrates18.72 g6.24%
    Net Carbohydrates15.43 g5.61%
    Sugar5.04 g5.6%
    Cholesterol93.92 mg31.31%
    Sodium1118.57 mg48.63%
    Alcohol3.09 g100.0%
    Alcohol %0.67 %100.0%
    Protein31.61 g63.21%
    Vitamin K66.03 µg62.89%
    Selenium41.93 µg59.9%
    Phosphorus497.29 mg49.73%
    Vitamin B37.54 mg37.72%
    Vitamin B122.26 µg37.62%
    Potassium1176.03 mg33.6%
    Vitamin B60.6 mg30.01%
    Vitamin C18.8 mg22.79%
    Vitamin E2.99 mg19.93%
    Manganese0.4 mg19.79%
    Copper0.35 mg17.49%
    Calcium173.02 mg17.3%
    Magnesium69.05 mg17.26%
    Fiber3.28 g13.13%
    Folate52.32 µg13.08%
    Vitamin D1.87 µg12.47%
    Vitamin B20.21 mg12.45%
    Iron2.24 mg12.44%
    Zinc1.64 mg10.92%
    Vitamin A508.22 IU10.16%
    Vitamin B10.13 mg8.65%
    Vitamin B50.66 mg6.57%