Easy Bouillabaisse

Anita Johnson-Brown Editor

This recipe is shared via Posh Journal

Easy Bouillabaisse
FRENCH FISH STEW

The perfect fish soup to make on any weeknight of the week, brunch, dinner, or special event!

4 tablespoons Olive Oil

1 cup Onion (diced)

1 Fennel Bulb (trimmed and chopped)

¾ cup Celery (diced)

½ cup Carrots (diced)

4 Garlic Cloves (minced)

1 cup Red Potatoes (diced)

2 ½ cups Fresh Tomatoes (diced, peeled)

1 Bay Leaf

½ teaspoon Saffron Threads

3 Thyme Sprigs

4 cups Seafood Stock (or fish)

1 ¼ pound Boneless Fish (chopped, such as cod, halibut, red snapper, or sea bass, cut into 2-inch pieces)

3 Small Lobster Tails (about 4 oz each, halved)

15 Shrimp

¾ pound Clams

½ pound Mussels

6 Sea Scallops

INSTRUCTIONS

In a large dutch oven, heat oil over medium-high heat. Cook onion, celery, carrot, potato, fennel for 8 minutes.
Add garlic, chopped tomatoes, bay leaf, thyme, and saffron. Cook and keep stirring for 8 minutes. Add the broth and bring to a moderate boil until it is thickened a bit and until the potatoes are almost tender.
Add the fish then lower the heat and simmer for 2 minutes. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked. Adjust seasoning with salt and black pepper if needed.
Serve and enjoy with a glass of Cabernet Sauvignon.

NUTRITION

Calories: 324kcalories: Carbohydrates: 15g-Protein: 36g Fat: 13gSaturated Fat: 2gTrans Fat: 1gCholesterol: 123mgSodium: 984mgPotassium: 1145mgFiber: 4gSugar: 5gVitamin A: 2803IUVitamin C: 26mgCalcium: 158mgIron: 3mg

Editors Note:

Follow diet restrictions and food exchanges if required.

When dining in a french restaurant, the server will bring you a bowl of fish, and the broth in a separate container, so you can pour the broth over the fish, It can also be served together, either way, enjoy this delectable soup.

Bon Appetit!

With Love!

Editor' Anita Johnson-Brown