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Bouillabaisse

A classic French fish stew Skill Level: Intermediate

Community:
10 min Prep
25 min Total
Servings
$13.26
price per Serving

Nutrition Facts

Amount Per Serving
Calories 434
Protein 41.0g
Total Carbohydrates 9.3g
Dietary Fiber 1.2g
Net Carbohydrates 8.1g
Sugar 3.6g
Total Fat 22.2g
Saturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 179.8mg
Sodium 388.1mg
SmartPoints® 0.0

Ingredients

  • 3/4 cup olive oil
  • 2 cups yellow onion, thinly sliced
  • 2 medium leeks, sliced
  • 3 cups tomato, peeled, seeded and chopped
  • 1 Tablespoon minced garlic
  • 1 teaspoon fennel leaf
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon orange peel, shave zest
  • 3/4 pound mussels, in shell, cleaned, debearded
  • 9 cups water, boiling
  • 5 pounds bass fillet
  • 1 pinch saffron
  • 3/4 pound medium or large raw shrimp (deveined)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation

  1. In a large saucepan, cook onions, leeks, chopped tomatoes, and garlic in olive oil until soft.
  2. Stir in the fennel, thyme, bay leaf, and orange zest.
  3. Add shellfish and boiling water.
  4. Stir well and season to taste with salt and black pepper.
  5. Turn heat up to high and boil for about 3 minutes to allow oil to combine with the water.
  6. Add the shrimp and fish, reduce the heat to medium and cook for 15 minutes, or until fish is opaque, and tender but firm.
  7. Stir in saffron and serve.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing