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Bouillabaisse Provençale
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Bouillabaisse Provençale
A traditional French fish stew originating from the port city of Marseille. This hearty and flavorful dish is a staple of the Provençal region, featuring a rich broth filled with an assortment of fish and shellfish, vegetables, and aromatics. The combination of flavors and textures in this bouillabaisse is truly unique and reflects the cultural heritage of the Mediterranean coast.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Fish and Shellfish, Gluten, Dairy
Ingredients
2 pounds
Mussels
120 Calories
1 pound
Clams
100 Calories
1 pound
Shrimp
120 Calories
1 pound
Fish (such as cod or tilapia)
140 Calories
2 cups
Vegetables (such as onions, carrots, and celery)
50 Calories
3 cloves
Garlic
15 Calories
1/2 teaspoon
Saffron
5 Calories
2 tablespoons
Tomato paste
25 Calories
1/4 cup
White wine
50 Calories
2 cups
Fish broth
100 Calories
2 tablespoons
Olive oil
190 Calories
1/2 cup
Croutons
100 Calories
1/4 cup
Rouille (spicy mayonnaise-like condiment)
150 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
2
Add the vegetables (such as onions, carrots, and celery) and sauté for 5-7 minutes, until they begin to soften.
3
Add the fish and shellfish (such as mussels, clams, and shrimp) and sauté for 2-3 minutes, until they begin to cook.
4
Add the tomato paste and saffron, and stir to combine. Cook for 1-2 minutes, until the paste is fragrant.
5
Add the white wine and fish broth, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the fish is cooked through.
6
Serve the bouillabaisse hot, garnished with croutons and grated cheese. Offer a dollop of rouille on top, and serve with a side of croutons and grated cheese.
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Where cooking meets life and technology.
© 2025 Cooklaif