RECIPES FISH SPECIAL OCCASIONS SOUPS

Seafood Bouillabaisse

Seafood Bouillabaisse

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

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Ingredients

  • 1 tsp Saffron threads or powder
  • 1 tbsp Olive Oil
  • 2 Leeks, Trimmed halved and thinly sliced
  • 3 Garlic Cloves crushed
  • 800 g Can Diced Italian Tomatoes
  • 1 Lemon juiced and rind finely grated
  • 3 cups Fish Stock
  • 1 cup White Wine
  • 750 g Thick White Fish Fillets (Ling is a good choice) cut into pieces
  • 12 Mussels cleaned and de-bearded
  • 16 Green Prawns peeled and de-veined
  • 1/2 cup Italian Parsley roughly chopped

Nutrition Information

Qty per
501g serve
Qty per
100g
Energy 535.53214285714kcalcal 106.92710113012kcalcal
Protein 25.333392857143gg 5.0581954718028gg
Fat (total) 24.0975gg 4.81143074949gg
 - saturated 3.4682142857143gg 0.6924814964252gg
Carbohydrate 51.333214285714gg 10.24945349868gg
 - sugars 3.3482142857143gg 0.66852167943428gg
Dietary Fibre 2.4241071428571gg 0.48400969591042gg
Sodium 1326.9160714286mgmg 264.93888528121mgmg

Nutritional information does not include the following ingredients: Saffron, Olive oil, Leeks, trimmed, can diced Italian Tomatoes, Lemon, Fish stock, White wine, Green prawns, Italian parsley

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Getting in the kitchen to make soup during the colder months is a real treat.  This Seafood Bouillabaisse won’t let you down. Fairly fancy and with ingredients like saffron and seafood, it’s not for every day. Just like the ingredients, this soup is fancy and best served up to impress a group of friends.

Seafood Bouillabaisse - Stay At Home Mum

A great idea when making recipes with not-so-cheap ingredients is to have others bring the wine and other courses to the party or even share the cost of ingredients.

Saffron is cheapest bought from Indian spice marts; our local one sells threads by the pinch! Very rarely do I use actual garlic cloves any more, it is cheaper and lasts a lot longer to buy crushed garlic in a jar and keep in the fridge. One teaspoon is equivalent to one clove.

Method

  1. Place the saffron in a small bowl and cover with boiling water. Stand for 5 minutes.

  2. Heat oil in a large deep saucepan over medium heat.

  3. Add leeks and cook, stirring often for 5 minutes or until soft.

  4. Add garlic and cook for 1 minute.

  5. Add the tomatoes, lemon rind, 1/3 cup lemon juice, fish stock, 1½ cups water, wine and saffron mixture and stir until well combined.

  6. Bring soup mixture to the boil.

  7. Reduce heat and simmer, uncovered for 20 minutes.

  8. Add fish, mussels and prawns to soup.

  9. Cook, uncovered, for 4 minutes or until prawns change colour, fish is cooked through and the mussels have opened.

  10. Season with salt and pepper.

Recipe Hints and Tips:

  • Seafood Bouillabaisse is not suitable to freeze and is best made fresh on the day it is to be served.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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