Bouillabaisse Recipe
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Diethood · by Katerina Petrovska★ 4.9 (32)

Bouillabaisse Recipe

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 61%
CARBS 10G16% OF CAL
2G FIBER4G SUGAR5G OTHER
FAT 9G29% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic French Provençal seafood stew loaded with halibut, mussels, clams, scallops, and shrimp in a saffron-infused tomato broth. It's elegant, aromatic, and deeply satisfying.

mainfrenchsoupfishshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 fennel bulb (cored and finely chopped)
  • 1 small yellow onion (diced)
  • 8 cloves garlic (minced)
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon saffron threads
  • ⅛ teaspoon cayenne pepper
  • 1 cup dry white wine
  • 4 cups clam juice (seafood stock can also be used)
  • 14 ounces canned diced tomatoes (undrained)
  • 2 bay leaves
  • 1 pound halibut filets (cut into 3-inch pieces)
  • salt and fresh ground black pepper (to taste)
  • 12 ounces mussels (scrubbed and debearded)
  • 1 pound sea scallops (tendons removed)
  • 8 to 10 ounces raw shrimp (peeled and deveined)
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • red pepper flakes (for garnish, optional)
  • toasted baguette slices (optional, for serving)
PREP
10M
SODIUM
761MG
ESTIMATE
COMPLETE

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