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Bouillabaisse
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Bouillabaisse

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Bouillabaisse is a traditional French fish stew originating from the port city of Marseille. This hearty and flavorful dish is made with a variety of fish and shellfish, along with vegetables and aromatics. The broth is rich and savory, with a depth of flavor that comes from the long simmering of the ingredients. The stew is typically served with croutons and a dollop of rouille, a spicy mayonnaise-like condiment. Bouillabaisse is a comforting and satisfying meal that is perfect for a cold winter's day.

Time Cook
30
Level
Intermediate
Calories
400
Allergens
Fish, Shellfish, Gluten

Ingredients

4 cups
Fish broth
160 Calories
12 pieces
Mussels
120 Calories
12 pieces
Clams
120 Calories
2 pieces
Cod fillets
140 Calories
1 pound
Shrimp
240 Calories
2 bulbs
Fennel
60 Calories
2 medium
Onions
80 Calories
3 cloves
Garlic
15 Calories
2 cans
Tomatoes
100 Calories
1 cup
Rouille
100 Calories
1 cup
Croutons
100 Calories

Step-by-Step Instructions

1
Heat the fish broth in a large pot over medium heat. Add the mussels, clams, cod fillets, and shrimp. Cook for 5-7 minutes, or until the seafood is cooked through.
2
Add the fennel, onions, and garlic to the pot. Cook for an additional 5 minutes, or until the vegetables are tender.
3
Stir in the tomatoes and rouille. Cook for an additional 2-3 minutes, or until the flavors have melded together.
4
Serve the Bouillabaisse hot, garnished with croutons and a dollop of rouille.

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