Traditional French Bouillabaisse with Toasted Baguette

Name: Traditional French Bouillabaisse with Toasted Baguette
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 white part only (sliced); 1 fennel bulb fennel (sliced); 1 large tomato (chopped); 1 cup white wine; 4 cups fish stock; 1 teaspoon saffron threads; 1/2 teaspoon orange zest; 1 pound mussels (cleaned); 1 pound white fish fillets (cut into chunks); 1/2 pound shrimp (peeled and deveined); 1 tablespoon fresh parsley (chopped); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground); 1 loaf baguette (sliced); 2 tablespoons olive oil

StandardFrenchDinnerClassicSeafoodComfort Food

⏱️ 30m PREP

🔥 45m COOK

👥 6 SERVINGS

⚡ 420 CAL/SERV

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Overview

A classic Provençal fish stew bursting with fresh seafood flavors, served with crispy toasted baguette slices.

Macronutrients per serving

grams

Protein

32.0g 40%

Fat

14.0g 17%

Carbs

35.0g 43%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

💧 Omega-3 fatty acids

15% DV

Supports heart health

🔺 Iron

20% DV

Important for blood production

☀️ Vitamin A

10% DV

Important for vision and immune function

🔺 Calcium

8% DV

Essential for bone health

Ingredients

Main Ingredients

2 tablespoons olive oil
1 large onion chopped
2 cloves garlic minced
1 leek white part only sliced
1 fennel bulb fennel sliced
1 large tomato chopped
1 cup white wine
4 cups fish stock
1 teaspoon saffron threads
1/2 teaspoon orange zest
1 pound mussels cleaned
1 pound white fish fillets cut into chunks
1/2 pound shrimp peeled and deveined
1 tablespoon fresh parsley chopped
1 teaspoon salt to taste
1/2 teaspoon black pepper freshly ground

Toasted Baguette

1 loaf baguette sliced
2 tablespoons olive oil

Instructions

1 Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced leek, and fennel. Sauté until the vegetables are soft, about 8 minutes.
2 Stir in the chopped tomato and cook for another 5 minutes until softened.
3 Pour in the white wine and let it simmer until reduced by half, about 5 minutes.
4 Add the fish stock, saffron threads, and orange zest. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
5 Add the mussels to the pot and cook for 5 minutes until they begin to open.
6 Gently add the fish fillets and shrimp to the pot. Cover and cook for about 5-7 minutes until the fish is cooked through and the shrimp are pink.
7 Season the stew with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
8 For the toasted baguette, preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 8-10 minutes until golden and crispy.
9 Serve the bouillabaisse hot in bowls accompanied by the toasted baguette slices.