Description
A beautiful and aromatic seafood stew infused with saffron.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon saffron threads
- 4 cups fish stock
- 1 pound white fish, cut into pieces
- 1 cup shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1/2 cup fennel, chopped
- 1 cup tomatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Stir in saffron, then add fish stock and bring to a boil.
- Add white fish, shrimp, and mussels. Cook until seafood is cooked through.
- Stir in fennel, tomatoes, salt, and pepper. Simmer for another 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- Serve with crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: bouillabaisse, seafood, saffron, stew