Photo: Gregor Moser
Simple Fish Bouillabaisse
16 ingredients
openrecipes
Here is an easy version of bouillabaisse, the famed fish soup of Marseilles, crowned with fresh herbs, orange zest and crunchy crostini. For an even more sublime flavor, substitute 2 Tbs. Pernod or other anise-flavored liqueur for 2 Tbs. of the white wine.
Estimated Nutrition (whole recipe, rough)
622
Calories
44g
Protein
28g
Fat
45g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cod | 100g cooked | 82 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Monkfish | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 10 garlic cloves, thinly sliced
- 1 Tbs. fennel seeds
- 3 bay leaves
- 1/4 cup tomato paste
- 1 1/2 tsp. salt
- 1/3 cup dry white wine
- 1 large fennel bulb
- 1 can crushed tomatoes, with juices
- 5 cups fish or vegetable stock
- 2 lb. fresh cod or monkfish fillets, cut into 2-inch chunks
- Baguette slices, each about 2 inches in diameter and 1/2 inch thick
- Extra-virgin olive oil for brushing
- 1 or 2 garlic cloves, halved lengthwise
- Grated zest of 1 orange
- 2 Tbs. chopped fresh chervil (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes