Bouillabaisse
Provençal fisherman stew with saffron, fennel, and rouille toast.
- prep 25 min
- cook 35 min
- total 60 min
- serves 4
- intermediate
- France
Ingredients
- 800 g white fish
- 300 g mussels
- 4 tomatoes
- 1 bulb fennel
- 1 pinch saffron
- 4 cloves garlic
- 1 baguette
Steps
- Sauté fennel, garlic, tomatoes in olive oil.
- Add saffron, water, simmer 20 minutes.
- Add fish chunks and mussels, cook 8 minutes.
- Serve with toasted baguette rubbed with garlic.
≈ 480 kcal · 42 g protein · 32 g carbs · 16 g fat — per serving, estimate