Seafood Soup (Bouillabaisse)
Kiwilimón
The seafood soup Bouillabaisse is a typical Provençal soup, particularly from the city of Marseille, France, and is very similar to the Caldeirada from Portugal. The soup is made with different fish and seafood.
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Ingredients
6
Servings
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 1/2 cups celery
  • 3 cloves garlic
  • 1 tablespoon thyme
  • 500 grams fish bones
  • 1 cup white wine
  • 1 tablespoon black peppercorn
  • 1 pinch saffron
  • 1 cup leek, cut into julienne
  • 3 cups tomato , peeled and cut into cubes
  • 1 cup fennel, cut into julienne
  • 2 tablespoons fresh parsley, chopped
  • 1 kilo assorted fish, skinless and cut into cubes (sea bass, red snapper, sierra, etc.)
  • 500 grams shrimp, peeled and deveined
  • 250 grams mussels
  • 250 grams clams
  • pepper , to taste
Preparation
30 mins
0 mins
Medium
  • For the broth: In a large skillet, heat the olive oil. Add the onion and celery. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, pepper, and thyme.
  • Add the fish bones, water, and wine. Bring the liquid to a boil and then reduce to a simmer. Cook for 30 minutes.
  • For the Bouillabaisse: Bring the fish broth to a simmer. Add the saffron, leek, tomatoes, fennel, garlic, and parsley. Season with salt and pepper.
  • Add the fish and cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any that do not open. Season with salt and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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