Vegetarian Bouillabaisse

Ingredients

The main difference in this vegetarian adaptation is the absence of seafood. Instead, we will rely on a combination of vegetables and spices to create a rich and flavorful broth that mimics the essence of the original Bouillabaisse. 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, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 pinch saffron threads 1 pinch saffron threads
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) fresh parsley, chopped 1/4 cup (60ml) fresh parsley, chopped
• 1/4 cup (60ml) fresh basil, chopped 1/4 cup (60ml) fresh basil, chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the fennel, red bell pepper, carrot, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the diced tomatoes and vegetable broth. Stir in the dried thyme, dried oregano, bay leaf, saffron threads, salt, and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld together.
5. 5.
   Remove the bay leaf from the pot. Stir in the fresh parsley and basil.
6. 6.
   Serve the vegetarian Bouillabaisse hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Fennel — Slice the fennel bulb thinly to ensure it cooks evenly and imparts its delicate flavor to the broth.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the pot.

Tips & Tricks

• For a heartier version, add some cubed tofu or tempeh to the Bouillabaisse during the simmering process.
• Serve the vegetarian Bouillabaisse with a side of crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or herbs if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day lunch option.

Serving advice

Serve the vegetarian Bouillabaisse in individual bowls, accompanied by a slice of crusty bread. Garnish with fresh herbs for an extra pop of color and flavor.

Presentation advice

To enhance the presentation, drizzle a small amount of olive oil on top of each serving and sprinkle some freshly chopped parsley or basil leaves.