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Easy Bouillabaisse

  • 4servings
  • 316calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp (25 ml) olive oil

  2. 2 leeks , white part only, chopped

  3. 2 stalks celery , chopped

  4. 2 cloves garlic , crushed

  5. 1 onion , chopped

  6. 1 can (28 oz [796 ml]) diced tomatoes

  7. 1 cup (250 ml) fish or chicken stock

  8. 1 cup (250 ml) dry white wine

  9. 1 bay leaf

  10. 1 3-inch (8 cm) piece orange zest

  11. 1/2 tsp (2 ml) ground fennel

  12. 1/2 tsp (2 ml) dried thyme leaves

  13. Pinch cayenne pepper

  14. 1 lb (500 g) firm fleshed fish such as cod, haddock, halibut or sea bass

  15. 8 oz (250 g) scallops

  16. 8 oz (250 g) shrimp

  17. 8 oz (250 g) mussels

  18. 1/2 cup (125 ml) chopped fresh parsley

  19. 2 tbsp (25 ml) Pernod or other licorice-flavored liqueur

  20. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat oil over medium-high heat. Add leeks, celery, garlic and onion; cook for 5 minutes or until softened.

  2. Stir in tomatoes and juices, stock, wine, bay leaf, orange zest, fennel, thyme and cayenne. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat. If freezing, see to freeze section below; otherwise proceed with step 3.

  3. Cut fish into 1-inch (2 cm) cubes. In a saucepan bring soup to a boil. Add fish, scallops, shrimp and mussels. Reduce heat and simmer, uncovered, for about 5 minutes or until fish flakes easily with a fork. Discard any mussels that have not opened during cooking. Stir in parsley and, if using, Pernod. Season to taste with salt and pepper. Discard bay leaf and orange zest. Ladle into soup bowls. Serve with crusty bread.

  4. To freeze: Cool to room temperature. Ladle into freezer container; seal, label and date. Freeze for up to 4 months.

  5. To serve: Thaw in refrigerator overnight. Proceed with step 3, above.

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