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