Bouillabaisse is a traditional French soup from the French coastal town of Marseille. The combination of seafood and aromatic herbs is unique and a must‑try.
Nutrition (1 serving)
- 464 kcal
- 12 g carbohydrates
- 16 g fats
- 53 g protein
Per 4 portions
- 500 g salmon
- 500 g seafood
- 4 cloves garlic
- 2 onions
- 2 tbsp olive oil
- 1 tsp saffron
- 1 tsp thyme
- 1 tsp fennel
- 1 tsp oregano
- 1 tbsp tomato puree
- salt
- pepper
- 1 l water
- 2 tomatoes
Instructions
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Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic. Fry for 5 minutes, until golden brown.
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Add the chopped tomatoes and cook for 5 minutes, until tender. Season with ground saffron, dried thyme, fennel, and oregano. Mix the herbs with the tomatoes and cook for a minute, until tender.
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Add the tomato paste. Mix and cook for 5 minutes so the flavours can combine. Add in chopped fish and seafood. Mix carefully so they get coated in the sauce, but don't fall apart. Pour in water so everything is submerged. Season with salt and pepper.
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Bring to a boil, then lower the heat and simmer for 15‑20 minutes until the fish is cooked through and the seafood opens up. You can remove the foam that appears on top as it cooks. Once ready, remove from heat.
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Serve with fresh parsley or coriander. Enjoy!
