🍲 Bouillabaisse

Name: Bouillabaisse
Total time: 75 min
Yield: 4
Cuisine: France · Marseille, Provence
Ingredients: 800 g mixed firm white fish fillets (e.g. monkfish, gurnard, hake), in large pieces; 300 g raw shrimp, shells on; 500 g mussels, cleaned; 4 ripe tomatoes, chopped; 1 fennel bulb, thinly sliced; 1 onion and 4 garlic cloves, chopped; A good pinch of saffron threads; 3 tbsp olive oil, 1 strip of orange peel, 2 bay leaves, thyme; 1.5 litres water, salt and pepper

Origin: France · Marseille, Provence

630kcal

per serving · 450 g

140kcal

per 100 g

63 gProtein14 g / 100 g

27 gFat6 g / 100 g

22 gCarbs5 g / 100 g

Bouillabaisse is the famous fish stew of Marseille: several kinds of white fish, shrimp and mussels simmered in a broth of tomato, garlic, fennel and saffron. The broth turns deep orange and fragrant, while the seafood stays tender. It is traditionally served in two parts — the broth first, then the fish and shellfish on a platter.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein14 g protein per 100 g — 40% of the calories

Not vegetarianbecause of: white fish, shrimp, mussels

Not veganbecause of: white fish, shrimp, mussels

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Molluscs

What it is made of

white fishshrimpmusselstomatosaffrongarlicfennel

Recipe

4 servings75 min

Ingredients

800 g mixed firm white fish fillets (e.g. monkfish, gurnard, hake), in large pieces
300 g raw shrimp, shells on
500 g mussels, cleaned
4 ripe tomatoes, chopped
1 fennel bulb, thinly sliced
1 onion and 4 garlic cloves, chopped
A good pinch of saffron threads
3 tbsp olive oil, 1 strip of orange peel, 2 bay leaves, thyme
1.5 litres water, salt and pepper

Method

Warm the olive oil in a wide pot and soften the onion, fennel and garlic for 8 minutes.
Add the tomatoes, orange peel, bay, thyme and saffron, pour in the water, season and simmer for 25 minutes.
Add the firmest fish first and simmer for 5 minutes, then the more delicate pieces and the shrimp for 3–4 minutes.
Add the mussels, cover and cook for 3–4 minutes until they open; discard any that stay closed.
Lift the seafood onto a warm platter and serve the broth in bowls alongside.

How to make it lighter

Seafood is lean — the calories come mostly from oil, so 2 tbsp instead of 3–4 saves about 120–240 kcal per pot.
Fill the bowl with more broth and fennel and a smaller pile of fish for a lighter plate.
Skim the shiny oil from the surface of the broth before serving.

History

Bouillabaisse began as a fishermen's meal in Marseille, made from the bony rockfish left unsold at the end of the day. The name is usually explained as coming from Provençal words meaning “to boil” and “to lower the heat”. In the 19th and 20th centuries it moved from harbour kitchens to restaurants, and some Marseille chefs later signed a charter describing the classic version.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →