Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (28 ounces) diced tomatoes
- 2 cups vegetable broth
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mixed seafood (shrimp, mussels, clams, scallops)
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, fennel, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the diced tomatoes, vegetable broth, white wine, thyme, oregano, basil, paprika, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes.
4. Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
5. Stir in the chopped parsley.
6. Ladle the soup into bowls and serve with lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 18g
Protein: 25g
Sodium: 1000mg
Substitutions for ingredients:
- Instead of mixed seafood, you can use just shrimp or just mussels.
- If you don't have vegetable broth, you can use chicken or seafood broth instead.
- If you don't have fresh parsley, you can use dried parsley.
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables.
- Use canned clams instead of fresh clams.
- Add a pinch of saffron to the soup for extra flavor.
Tips and Tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- If any mussels or clams don't open during cooking, discard them.
- Serve the soup with crusty bread for dipping.
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 colorful bowls and garnish with a sprig of fresh parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Crusty bread, white wine
Suggested Side Dishes:
Green salad, roasted vegetables
Troubleshooting Advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food Safety Advice:
Make sure to cook the seafood to the appropriate temperature to avoid any foodborne illnesses.
Food History:
Bouillabaisse is a traditional fish soup from the Provence region of France. It typically includes a variety of fish and seafood, as well as vegetables and herbs.
Flavor Profiles:
Savory, slightly sweet, herbaceous
Serving Suggestions:
Serve the soup as a main course for a light dinner or lunch.
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Region: French