Mediterranean Bouillabaisse

Ingredients

While the original French Bouillabaisse is rich and hearty, the Mediterranean adaptation focuses on lighter flavors and a healthier approach. We incorporate more Mediterranean ingredients such as tomatoes, olive oil, and fresh herbs to enhance the dish's vibrant taste. This version also highlights the use of local seafood commonly found in Mediterranean waters. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 pounds (900g) mixed white fish fillets (such as cod, halibut, or sea bass), cut into chunks 2 pounds (900g) mixed white fish fillets (such as cod, halibut, or sea bass), cut into chunks
• 1 pound (450g) mixed shellfish (such as mussels, clams, and shrimp) 1 pound (450g) mixed shellfish (such as mussels, clams, and shrimp)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 15g (8g sugars)
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and red bell pepper. Sauté until softened, about 5 minutes.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, white wine, dried thyme, dried oregano, and bay leaf to the pot. Season with salt and pepper to taste. Bring to a simmer and let it cook for 10 minutes.
3. 3.
   Add the mixed white fish fillets and shellfish to the pot. Cover and cook for 8-10 minutes, or until the fish is cooked through and the shellfish have opened.
4. 4.
   Remove the bay leaf and discard. Taste and adjust the seasoning if needed.
5. 5.
   Serve the Mediterranean Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and firm. If using frozen fish, thaw it thoroughly before adding it to the stew.
• Shellfish — Scrub the shellfish thoroughly and discard any that are cracked or open before cooking.
• Fennel — Slice the fennel bulb thinly to ensure it cooks evenly and imparts its delicate flavor to the stew.
• Dried herbs — If you have access to fresh thyme and oregano, feel free to use them instead of dried herbs for a more intense flavor.
• White wine — Choose a dry white wine that you enjoy drinking, as it will enhance the overall taste of the bouillabaisse.

Tips & Tricks

• Serve the Mediterranean Bouillabaisse with crusty bread to soak up the flavorful broth.
• Feel free to add other seafood such as squid or scallops to the stew for variety.
• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Make sure to discard any shellfish that do not open after cooking, as they may be unsafe to eat.
• Prepare the stew in advance and let it sit for a few hours or overnight to allow the flavors to meld together even more.

Serving advice

Serve the Mediterranean Bouillabaisse in deep bowls, ensuring each serving has a generous amount of fish, shellfish, and flavorful broth. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange some cooked shellfish on top of the stew and drizzle a little extra olive oil over each serving. Serve with a slice of lemon on the side for a touch of acidity.