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–+ servings

Bouillabaisse

By: Nadia Aidi
|
Servings: 4
Bouillabaisse my way for #MediterraneanMonday. This is a fish soup that comes from the southern region of France, more specifically Marseille and it was usually made by fishermen. I know this isn't 100% traditional, because I did add my Nadia twist to it, but it is equally as delicious as the OG one.
Prep 20 minutes
Cook 1 hour 40 minutes
Total 2 hours
Bouillabaisse

Ingredients

  • 1 onion minced
  • 2 shallots minced
  • 1 leek minced
  • ½ cup olive oil
  • 2 tbsp tomato paste
  • ½ tbsp harissa seasoning
  • 1 orange zest
  • 2 tbsp miso paste
  • 8 tomatoes on the vine, cubed
  • 4 cloves garlic thinly sliced
  • ½ tsp saffron
  • 1 tbsp tarragon fresh
  • 1 fennel bulb shaved
  • 1 cup white wine
  • 4 oz rockfish cubed
  • 8 squid tubes sliced into rings
  • 12 oz halibut remove skin, or get skinless
  • 2 lobster tails shell removed, and each tail halved
  • 1 lb black mussels washed and beard removed
  • 8 scallops
  • 1 lb pink shrimp
  • Chives to taste
  • Parsley to taste
  • 2 tsp thyme fresh

Seafood Stock

  • Shrimp shells
  • ¾ cup clam juice
  • 2 tbsp black peppercorns
  • Lobster shells
  • ½ cup white wine
  • Leek greens to taste
  • Fennel Stalks to taste
  • 2 celery ribs
  • 2 bay leaves
  • Salt and pepper to taste
  • 12 cups water

Instructions

  • First, preheat a pan with a bit of olive oil. Add in shrimp and lobster shells. Add pepper. Deglaze with white wine. Add in the veggies, salt, clam juice, water and simmer. Then, cook covered for 30-45 minutes and then strain.
  • Secondly, preheat a pan on medium for 2 minutes, then add in olive oil and your onion, leek and shallots. Sauté for 3 minutes.
  • Then, add in leeks, orange zest, garlic, tomato paste, tomatoes saffron, harissa and miso. Then, sauté for 3 minutes.
  • Add in seafood stock and cubed fish. Then, simmer, lower heat and cook covered for 30 minutes.
  • Place a strainer and poach the squid for 2 minutes and then the lobster for 1.5 minutes.
  • Sear your halibut, scallops and shrimp until nice and golden. Then, deglaze that pan with broth and add back to pan.
  • Then, add in mussels to boiling sauce with tarragon, thyme and parsley.
  • Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.

Nutrition

Calories: 940kcal, Carbohydrates: 47g, Protein: 104g, Fat: 36g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 21g, Trans Fat: 0.01g, Cholesterol: 861mg, Sodium: 1400mg, Potassium: 2956mg, Fiber: 9g, Sugar: 15g, Vitamin A: 3116IU, Vitamin C: 75mg, Calcium: 376mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info