Mediterranean Classic Bouillabaisse

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Bowl of traditional Mediterranean Bouillabaisse seafood stew with fresh herbs
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Mediterranean Classic Bouillabaisse

Bouillabaisse is a traditional Mediterranean fish stew that originated from the coastal town of Marseille in France. This hearty dish features a variety of seafood, fragrant herbs, and a flavorful broth. It’s known for its unique blend of flavors and is perfect for seafood lovers.

Why Make This Recipe

Making Bouillabaisse is a great way to enjoy the taste of the Mediterranean right in your kitchen. It’s not only delicious but also packed with nutrients from the fish and shellfish. This recipe is perfect for a special dinner or gathering with family and friends. Plus, it’s a comforting dish that warms you up, making it ideal for any season!

How to Make Mediterranean Classic Bouillabaisse

Creating Bouillabaisse at home is easier than you think! Follow these simple steps to make this flavorful dish.

Ingredients:

  • 1 lb firm white fish (e.g., cod, halibut, sea bass), cut into chunks
  • 1/2 lb mussels, scrubbed and debearded
  • 1/2 lb clams, scrubbed
  • 1/2 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 leeks, sliced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish stock
  • 1 tsp saffron threads
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions:

  1. Heat olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, cooking until softened.
  2. Add the diced tomatoes, fish stock, saffron, red pepper flakes, salt, and pepper. Bring to a simmer.
  3. Add the fish and cook for about 5 minutes.
  4. Add the mussels and clams, cover, and cook until they open, about 3-5 minutes.
  5. Finally, add the shrimp and cook for an additional 2-3 minutes until cooked through.
  6. Serve hot, garnished with fresh parsley.

How to Serve Mediterranean Classic Bouillabaisse

Bouillabaisse is best served hot. You can ladle the stew into bowls and make sure to include a variety of seafood in each serving. Pair it with crusty bread or a simple salad for a complete meal. Don’t forget to sprinkle fresh parsley on top for a burst of color and flavor!

How to Store Mediterranean Classic Bouillabaisse

If you have leftovers, store them in an airtight container in the refrigerator. Bouillabaisse can be kept for up to 2 days. To reheat, simply warm it on the stove over medium heat until heated through. Avoid boiling, as it may overcook the seafood.

Tips to Make Mediterranean Classic Bouillabaisse

  • Make sure your seafood is fresh for the best flavor.
  • Feel free to adjust the spices based on your preference. If you like it spicy, add more red pepper flakes.
  • Serve with a side of garlic toast to soak up the delicious broth!

Variation

You can customize Bouillabaisse by adding other seafood such as squid or scallops. Also, you could replace the fish stock with vegetable stock for a lighter version.

FAQs

Q: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen seafood. Just make sure to thaw it properly before cooking.

Q: What kind of fish is best for Bouillabaisse?
A: Firm white fish like cod, halibut, or sea bass works well. You can choose any fish that you enjoy.

Q: Can I make Bouillabaisse ahead of time?
A: While it’s best enjoyed fresh, you can prepare the broth and vegetables ahead. Add the seafood just before serving to keep it tender.

Enjoy making and sharing this delightful Mediterranean Classic Bouillabaisse!

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Mediterranean Classic Bouillabaisse

  • Author: olivia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Pescatarian
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Description

A traditional Mediterranean fish stew from Marseille, featuring a variety of seafood and a flavorful broth.

Ingredients

Scale
  • 1 lb firm white fish (e.g., cod, halibut, sea bass), cut into chunks
  • 1/2 lb mussels, scrubbed and debearded
  • 1/2 lb clams, scrubbed
  • 1/2 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 leeks, sliced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish stock
  • 1 tsp saffron threads
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, cooking until softened.
  2. Add the diced tomatoes, fish stock, saffron, red pepper flakes, salt, and pepper. Bring to a simmer.
  3. Add the fish and cook for about 5 minutes.
  4. Add the mussels and clams, cover, and cook until they open, about 3-5 minutes.
  5. Finally, add the shrimp and cook for an additional 2-3 minutes until cooked through.
  6. Serve hot, garnished with fresh parsley.

Notes

Make sure your seafood is fresh for the best flavor. Adjust spices to your preference, adding more red pepper flakes for spice. Serve with garlic toast to soak up the broth.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 120mg

Keywords: bouillabaisse, seafood stew, Mediterranean recipe, French cuisine

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