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bouillabaisse in white bowl
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Bouillabaisse - French Fish Stew Recipe

Made from fresh local fish, Bouillabaisse is a French fish stew that's known for its delicious flavors and aromatic perfumes, requires only a few ingredients for you to prepare it and enjoy this delicious stew.
Course Main Course
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 People
Calories 1507kcal

Equipment

  • Medium Pot

Ingredients

  • 4-5 lbs. fish; we used sea bass
  • 5 tablespoon Extra Virgin Olive Oil
  • 1 leek
  • 1 small onion
  • 2 chopped celery stalks
  • 4 garlic cloves
  • 2-3 plum tomatoes
  • 1 piece of fennel chopped
  • 2 star-anise
  • 2 thyme twigs
  • 2 bay leaves
  • 1 teaspoon saffron
  • 1 tablespoon tomato paste
  • Juice from ½ lemon
  • 1 oz Romana Sambuca
  • 48 oz reduced sodium vegetable stock
  • Salt and pepper to taste

Instructions

  • Finely slice leeks, onion, and celery. In a large stock pan, heat olive oil. Add leeks, onion, and celery.
    Cook on medium heat for 10 minutes until soften. Add garlic, tomatoes, and all remaining ingredients with the exception of the lemon juice and continue to cook for 10-15 more minutes on medium heat.
    step by step guide to make fish stew
  • Add fish and sauteed the fish with the ingredients before adding the stock. Add the vegetable stock, the lemon juice and salt and pepper to taste. Increase heat to boil and cover.
    Once it reaches the boiling point, lower heat and cook on medium to medium-low heat for 15 minutes. Once the fish is tender and the broth thickens a bit, remove from heat, and allow it to rest before serving.
    Fish stew step by step

Notes

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Calories are estimated per serving.
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Nutrition

Serving: 4People | Calories: 1507kcal | Carbohydrates: 125g | Protein: 118g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 210mg | Sodium: 3081mg | Potassium: 706mg | Fiber: 14g | Sugar: 49g | Vitamin A: 39IU | Vitamin C: 57mg | Calcium: 26mg | Iron: 26mg