Seafood Soup (Bouillabaisse)

Name: Seafood Soup (Bouillabaisse)
Prep time: 30 min
Yield: 6
Cuisine: Francesa
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 30-12-2009

Preparation

30 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.

At the moment, this recipe does not have nutritional information.

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Seafood Soup (Bouillabaisse)

Ingredients

Preparation

Nutritional information

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