Italian Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally uses saffron and orange zest, the Italian adaptation incorporates flavors like tomatoes, garlic, and basil. The Italian version also includes a wider variety of seafood, such as mussels, clams, and calamari, giving it a distinct Mediterranean twist. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 500g mixed seafood (such as shrimp, mussels, clams, calamari) 500g mixed seafood (such as shrimp, mussels, clams, calamari)
• 1/4 cup (60ml) fresh basil leaves, chopped 1/4 cup (60ml) fresh basil leaves, chopped
• 1/4 cup (60ml) fresh parsley, chopped 1/4 cup (60ml) fresh parsley, chopped
• Slices of crusty Italian bread, for serving Slices of crusty Italian bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel, and red bell pepper. Cook until softened, about 5 minutes.
2. 2.
   Add the diced tomatoes, fish stock, white wine, bay leaf, dried oregano, dried thyme, salt, black pepper, and red pepper flakes (if using). Bring to a simmer and let it cook for 15 minutes.
3. 3.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
4. 4.
   Stir in the fresh basil and parsley. Remove the bay leaf.
5. 5.
   Serve the Italian Bouillabaisse hot with slices of crusty Italian bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew.
• Fennel — Trim the fennel bulb and remove any tough outer layers before thinly slicing it.
• Italian bread — Use a crusty Italian bread for serving, as it complements the flavors of the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of Pernod or other anise-flavored liqueur to the stew.
• Serve the Italian Bouillabaisse with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese for added depth of flavor.
• If you prefer a spicier stew, increase the amount of red pepper flakes according to your taste.
• Don't overcook the seafood to ensure it remains tender and juicy.
• Leftovers can be stored in the refrigerator for up to 2 days and make a delicious next-day lunch.

Serving advice

Serve the Italian Bouillabaisse in deep bowls, allowing the flavors to meld together. Place a slice of crusty Italian bread on the side to soak up the flavorful broth.

Presentation advice

Garnish the Italian Bouillabaisse with a sprig of fresh basil or parsley for a pop of color. Serve it alongside a glass of white wine to complete the Mediterranean experience.