Ingredients with Measurements:
- 1 lb. firm white fish (such as cod or halibut), cut into bite-sized pieces
- 1 lb. shellfish (such as mussels or clams), cleaned and debearded
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, chopped
- 1 red bell pepper, chopped
- 1 can (28 oz.) diced tomatoes
- 4 cups fish or vegetable broth
- 1/2 cup dry white wine
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, fennel, and red bell pepper, and sauté for 5-7 minutes, until softened.
2. Add the diced tomatoes, fish or vegetable broth, white wine, tomato paste, paprika, cayenne pepper, salt, and pepper to the pot. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
3. Add the white fish to the pot and simmer for 5-7 minutes, until cooked through.
4. Add the shellfish and shrimp to the pot and simmer for an additional 5-7 minutes, until the shellfish have opened and the shrimp are pink and cooked through.
5. If desired, use an immersion blender to blend some of the soup until smooth.
6. Serve hot, garnished with fresh herbs or croutons.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 18g
Protein: 38g
Sodium: 1200mg
Substitutions for ingredients:
- Any firm white fish can be used in place of cod or halibut.
- Any type of shellfish can be used in place of mussels or clams.
- Chicken or vegetable broth can be used in place of fish broth.
Variations:
- Add saffron threads to the soup for a traditional bouillabaisse flavor.
- Use coconut milk instead of broth for a creamier soup.
- Add diced potatoes or carrots for a heartier soup.
Tips and tricks:
- Make sure to clean the shellfish thoroughly before adding them to the soup.
- Serve with crusty bread for dipping.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Crusty bread, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the seafood until it is fully cooked and no longer translucent.
- Discard any shellfish that do not open during cooking.
Food history:
Bouillabaisse is a traditional fish soup from the Provence region of France.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main course for a seafood dinner party or a cozy weeknight meal.
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Region: French