Simple Bouillabaisse
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup olive oil
- 2medium tomatoes, peeled, seeded and sliced
- 1small onion, thinly sliced
- 1carrot, peeled and very thinly sliced
- 2pinches saffron
- 1bay leaf
- 4sprigs parsley
- 2cloves garlic
- 1pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces
- 2cups peeled and deveined medium shrimp
- Juice of ½ lemon
- Salt
- Freshly ground black pepper
- 1cup rich fish broth
- ½cup white wine
- 6slices toasted country bread
Nutritional analysis per serving (6 servings)
554 calories; 39 grams fat; 6 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 28 grams protein; 735 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Peel and crush 1 garlic clove and add it to the pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
- Step 2
Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.
Private Notes
Comments
Don’t boil the seafood for 10 minutes - it’d be rubbery and overcooked! Instead: heat 2 tbs of olive oil; sauté onion, garlic, carrot, saffron, bay leaf, and parsley for 2 minutes; add tomatoes and cook another 3-5 minutes. Add 1 1/2 cups of fish broth and 1/2 cup wine and bring to a boil. Add seasoned (salt & pepper) fish and shrimp and cook at a slow boil for no more than 5 minutes. Add lemon and adjust seasoning (more saffron, salt, and pepper if needed). Simple and tasty!
Made this a few different ways now: double the garlic and the tomatoes (skinned but with their juices). Add a teaspoon of peppercorns and diced fennel when cooking the onion. It really amps up bouillabaisse.
Add more tomatoes, skinned but with their juices - maybe even try canned tomatoes. Add fennel. Add peppercorns during saute of onions, etc. And more garlic!
I also think the oil amount was too much; next time I’ll add more broth and less oil. Canned tomatoes are also a good substitute as they contain liquid and speed up the skinning/seeding. Great soup though and so quick!
I definitely needed more liquid so I added a full cup of bone broth to get some more protein. I did not have fish broth and it was delicious even with just Cod.
This is my first experience using saffron. I think it's an acquired taste. The jury is out for me. I'm undecided but not discouraged. Aside from that, the results were delicious.