Bouillabaisse
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The Mediterranean Dish · by Kelly Vaughan

Bouillabaisse

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 85%
CARBS 25G18% OF CAL
2G FIBER0G ADDED0G INTRINSIC17G OTHER5G TOTAL SUGAR
FAT 32G52% OF CAL
5G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic French seafood stew brimming with clams, cod, shrimp, and scallops in an aromatic saffron and tomato broth. Complex, aromatic, and luxurious.

mainfrenchsoupshellfishfishdairy freediabetic
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Nutrition & ingredients

Ingredients

serves 10
  • 2 egg yolks
  • 1 whole roasted red pepper, (seeded and drained)
  • 1 slice white sandwich bread, (crusts removed and cut into large pieces)
  • 1 large garlic clove
  • Zest of 1 lemon ((about 1 tablespoon))
  • Pinch saffron threads
  • 1/2 teaspoon kosher salt
  • 1 cup extra virgin olive oil
  • 1 French baguette (sliced into 1/2-inch thick pieces)
  • Extra virgin olive oil, (for drizzling)
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely diced leeks ((1 large leek))
  • 1 cup finely diced fennel ((1 small fennel bulb))
  • 3 garlic cloves, (finely minced)
  • 1 teaspoon kosher salt, (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 24-ounce can chopped tomatoes
  • 4 cups seafood stock
  • 1 small bundle of fresh thyme, (tied with kitchen twine)
  • 1/2 teaspoon saffron threads
  • 1 dry bay leaf
  • 1 3-inch strip orange zest
  • 16 littleneck clams, (rinsed and scrubbed)
  • 1 1/2 pounds meaty white fish such as cod (halibut, or sea bass, diced into 2-inch pieces)
  • 1/2 pound 36/40 count shrimp, (peeled and de-veined)
  • 1/2 pound U20 scallops
  • Chopped fennel fronds, (to garnish)
PREP
15M
SODIUM
1145MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.