Bouillabaisse is a gluten free, dairy free, and whole 30 soup. This recipe serves 8. One portion of this dish contains about 10g of protein, 18g of fat, and a total of 276 calories. Head to the store and pick up bulb fennel, olive oil, chervil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
1
In a large, heavy-bottomed stockpot over medium-high heat, heat the olive oil.
Ingredients you will need
Olive Oil
Equipment you will use
Pot
2
Add the fennel, onions, and leeks and cover with a tight-fitting lid. Cook the vegetables, stirring occasionally, until just beginning to tenderize, about 5 minutes.
Ingredients you will need
Vegetable
Fennel
Onion
Leek
3
Add the tomato and garlic, re-cover the pot, and continue cooking until the tomatoes begin to break down, 2 to 3 minutes.
Ingredients you will need
Tomato
Garlic
Equipment you will use
Pot
4
Add the tomato paste, cayenne, saffron, potatoes, fish stock, and bouquet garni. Season with salt and pepper and bring the liquid up to a boil. Cover the pot, reduce the heat to medium, and simmer until the potatoes are cooked, 10 to 15 minutes.
Ingredients you will need
Salt And Pepper
Bouquet Garni
Tomato Paste
Fish Stock
Potato
Ground Cayenne Pepper
Saffron
Equipment you will use
Pot
5
Add the seafood in order of firmness and cooking time, with the denser fillets of fish going into the pot first, followed by shellfish and then shrimp. Simmer the soup, stirring very minimally to preserve the whole pieces of seafood, until the shellfish have opened and fish fillets have cooked through, 5 to 10 minutes total, depending on the seafood being used.
Ingredients you will need
Fish
Shrimp
Soup
Equipment you will use
Pot
6
To serve, remove and discard the bouquet garni. Carefully remove the fish and shellfish, arranging them on a large serving platter or in warm bowls. Ladle the broth and potatoes over fish and garnish with the herbs.
Ingredients you will need
Herbs
Shellfish
Potato
Broth
Fish
Equipment you will use
Bowl
Ladle
7
Serve warm.
1
A bouquet garni is a classic addition to soups, stews, and broths that are not going to be strained before serving. Aromatics such as celery, peppercorns, thyme sprigs, parsley stems, and leeks are wrapped up in cheesecloth, tied, and then added to a simmering pot of ingredients. The entire package is then thrown away before serving the dish.