French Bouillabaisse with Saffron

Name: French Bouillabaisse with Saffron
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 1 leek leek (sliced); 1 fennel bulb fennel (sliced); 2 cups tomatoes (diced); 1 teaspoon saffron threads; 1/2 teaspoon dried thyme; 2 cups fish stock; 1 cup dry white wine; 1 pound white fish fillets (cut into chunks); 1/2 pound shrimp (peeled and deveined); 1/2 pound mussels (scrubbed and debearded); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1/4 cup fresh parsley (chopped); 1 tablespoon lemon zest

StandardFrenchDinnerTraditionalSeafoodAromatic

⏱️ 30m PREP

🔥 45m COOK

👥 6 SERVINGS

⚡ 450 CAL/SERV

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Overview

A traditional French seafood stew infused with the delicate flavor of saffron, offering a rich and aromatic dining experience.

Macronutrients per serving

grams

Protein

35.0g 51%

Fat

15.0g 22%

Carbs

18.0g 26%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for vision and immune health

🔺 Iron

15% DV

Important for blood production

💧 Omega-3

10% DV

Supports heart health

🔺 Potassium

12% DV

Helps maintain normal blood pressure

Ingredients

Main Ingredients

2 tablespoons olive oil
1 large onion chopped
2 cloves garlic minced
1 leek leek sliced
1 fennel bulb fennel sliced
2 cups tomatoes diced
1 teaspoon saffron threads
1/2 teaspoon dried thyme
2 cups fish stock
1 cup dry white wine
1 pound white fish fillets cut into chunks
1/2 pound shrimp peeled and deveined
1/2 pound mussels scrubbed and debearded
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Garnish

1/4 cup fresh parsley chopped
1 tablespoon lemon zest

Instructions

1 In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced leek, and fennel. Sauté for about 5 minutes until the vegetables are softened.
2 Stir in the diced tomatoes, saffron threads, and dried thyme. Cook for another 2 minutes, allowing the flavors to meld.
3 Pour in the fish stock and white wine. Bring the mixture to a simmer and cook for about 10 minutes.
4 Add the chunks of white fish to the pot. Cover and cook for 5 minutes.
5 Add the shrimp and mussels. Cover the pot and cook for an additional 5-7 minutes, or until the mussels have opened and the shrimp are cooked through.
6 Season the bouillabaisse with salt and freshly ground black pepper to taste. Discard any mussels that have not opened.
7 Ladle the bouillabaisse into bowls. Garnish with chopped fresh parsley and lemon zest before serving.