Fast Food Bouillabaisse

Ingredients

While the original Bouillabaisse is a slow-cooked, complex dish, our fast food version simplifies the process without compromising on taste. We have carefully selected ingredients that are easily accessible and reduced the cooking time, making it perfect for those craving a quick and delicious seafood fix. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 1 pound (450g) white fish fillets, such as cod or haddock 1 pound (450g) white fish fillets, such as cod or haddock
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• 1/2 pound (225g) clams, scrubbed 1/2 pound (225g) clams, scrubbed
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, dried thyme, dried oregano, and paprika to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Cut the white fish fillets into bite-sized pieces and add them to the pot. Cook for 5 minutes.
5. 5.
   Add the shrimp, mussels, and clams to the pot. Cover and cook for an additional 5 minutes, or until the seafood is cooked through and the shells have opened.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the fast food Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and firm. If using frozen fillets, thaw them completely before adding to the stew.
• Shrimp — Remove the shells and devein the shrimp before adding them to the pot.
• Mussels and clams — Scrub the shells thoroughly under cold water to remove any dirt or sand.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the stew.
• Serve the Bouillabaisse with crusty bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the fast food Bouillabaisse in deep bowls, ensuring each serving has a generous amount of seafood and broth. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Bouillabaisse with a sprinkle of fresh parsley to add a pop of color. Serve it with a lemon wedge on the side for those who enjoy a tangy twist.