Simplified bouillabaisse

Based on 22 ratings

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g shrimp
1 lbs mixed Mediterranean fish
carrots
4 stalks celery
red onion
fennel
400 g potatoes
chili
300 g tomatoes
orange
1 sprig rosemary
3 cloves garlic
shallots
1 kg mussel
150 g tomato paste
1 tsp saffron
1 tsp ground allspice
250 ml white wine
30 g canned whole peeled tomatoes
200 ml fish stock
bay leaves
lemon
20 g parsley
vegetable oil (for frying)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • saucepan (large)
  • cooking spoon
  • fine grater
  • ladle
  • food mill
  • colander
  • saucepan

Nutrition per serving

Cal
725
Protein
73 g
Fat
22 g
Carb
57 g
  • Step 1/6

    Peel, devein, and chop shrimp. Fillet fish and cut into large pieces.
    • 1 lbs mixed Mediterranean fish
    • cutting board
    • knife

    Peel, devein, and chop shrimp. Fillet fish and cut into large pieces.

  • Step 2/6

    Slice half the carrots and chop half the celery. Finely dice the onion. Chop all of the fennel, potatoes, and chili. Then chop half the tomatoes. Peel and halve the orange. Remove rosemary sprigs from the stems. Mince garlic and thinly slice shallots. Cover mussels in cold water and let chill in the refrigerator for approx. 20 min.
    • carrots
    • celery
    • red onion
    • fennel
    • 400 g potatoes
    • chili
    • 150 g tomatoes
    • orange
    • 1 sprig rosemary
    • 3 cloves garlic
    • shallots
    • 1 kg mussel

    Slice half the carrots and chop half the celery. Finely dice the onion. Chop all of the fennel, potatoes, and chili. Then chop half the tomatoes. Peel and halve the orange. Remove rosemary sprigs from the stems. Mince garlic and thinly slice shallots. Cover mussels in cold water and let chill in the refrigerator for approx. 20 min.

  • Step 3/6

    Heat some vegetable oil in a large saucepan over medium heat. Add shrimp and sauté, then remove about one-quarter of the shrimp to set aside for garnish. Then add fish to the saucepan and sauté, adding more oil if needed. Season with salt. Add all the chopped vegetables and halved oranges. Season again with salt and pepper. Then add tomato paste, saffron, allspice, some white wine, and whole peeled tomatoes. Deglaze with fish stock. Add rosemary, half the bay leaves, and lemon zest. Allow to cook for approx. 10 – 15 min.
    • 150 g tomato paste
    • 1 tsp saffron
    • 1 tsp ground allspice
    • 50 ml white wine
    • 30 g canned whole peeled tomatoes
    • bay leaves
    • 400 g shrimp
    • vegetable oil (for frying)
    • salt
    • pepper
    • saucepan (large)
    • cooking spoon
    • fine grater

    Heat some vegetable oil in a large saucepan over medium heat. Add shrimp and sauté, then remove about one-quarter of the shrimp to set aside for garnish. Then add fish to the saucepan and sauté, adding more oil if needed. Season with salt. Add all the chopped vegetables and halved oranges. Season again with salt and pepper. Then add tomato paste, saffron, allspice, some white wine, and whole peeled tomatoes. Deglaze with fish stock. Add rosemary, half the bay leaves, and lemon zest. Allow to cook for approx. 10 – 15 min.

  • Step 4/6

    Meanwhile, roughly chop parsley. Cut remaining tomatoes, carrots, and celery into bite-sized pieces and set aside.
    • 20 g parsley

    Meanwhile, roughly chop parsley. Cut remaining tomatoes, carrots, and celery into bite-sized pieces and set aside.

  • Step 5/6

    Place a food mill on top of a separate large saucepan. Remove shrimp and fish and ladle soup into a food mill to blend. Alternatively, use an immersion blender to mix.
    • ladle
    • food mill

    Place a food mill on top of a separate large saucepan. Remove shrimp and fish and ladle soup into a food mill to blend. Alternatively, use an immersion blender to mix.

  • Step 6/6

    Drain water from mussels. In a separate saucepan, heat up some vegetable oil over medium heat. Add shallots, garlic, remaining tomatoes, carrots, and celery. Sauté for approx. 5 – 7 min. Then add remaining bay leaves, some parsley, mussels, lemon juice, and remainder of white wine. Season to taste with salt and pepper. Bring to a low boil and cover pan for approx. 10 – 12 min. or until mussels are fully open. Garnish soup with shrimp, fish, milled soup stock, and chopped parsley. Enjoy!
    • 1 kg mussel
    • lemon
    • salt
    • pepper
    • colander
    • saucepan

    Drain water from mussels. In a separate saucepan, heat up some vegetable oil over medium heat. Add shallots, garlic, remaining tomatoes, carrots, and celery. Sauté for approx. 5 – 7 min. Then add remaining bay leaves, some parsley, mussels, lemon juice, and remainder of white wine. Season to taste with salt and pepper. Bring to a low boil and cover pan for approx. 10 – 12 min. or until mussels are fully open. Garnish soup with shrimp, fish, milled soup stock, and chopped parsley. Enjoy!

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