Description
Mediterranean magic combines fresh seafood and aromatic herbs in this classic French bouillabaisse. Saffron-infused broth and tender fish create a soul-warming dish that transports diners straight to Marseille’s coastal kitchens, inviting you to savor ocean-fresh flavors.
Ingredients
Scale
Main Seafood Ingredients:
- 200 g salmon fillet, skinned
- 300 g halibut fillet, skinned
- 12 raw peeled prawns or langoustine tails
Vegetables and Aromatics:
- 1 red onion
- 2 sticks celery
- ½ small bulb fennel
- 2 cloves garlic
- 1 red chilli, deseeded
- ½ butternut squash, peeled and grated
Liquid and Seasoning Ingredients:
- 2 tablespoons olive oil, plus extra for drizzling
- 1 glass of dry white wine
- 800 g chopped plum tomatoes or passata
- 500 ml organic fish stock
- ½ lemon
- 1 large handful fresh flat-leaf parsley, chopped
Instructions
- Meticulously dice the onion, celery, fennel, garlic, and carefully remove seeds from the red chili, creating uniform, small pieces that will infuse the stew with aromatic complexity.
- Warm 2 tablespoons (30 milliliters) olive oil in a generously sized pot over medium heat. Introduce the prepared vegetable medley, sautéing until they become translucent and tender, releasing their subtle fragrances. Deglaze the pot with a splash of crisp white wine, allowing the alcohol to evaporate and concentrate the flavors.
- Pour in ripe crushed tomatoes or smooth passata, incorporate grated butternut squash for natural sweetness, and stream in fish stock. Elevate the temperature to trigger a vigorous boil, then reduce to a gentle simmer. Cover the pot and let the ingredients meld together for approximately 30 minutes, occasionally using a wooden spoon to break down the tomatoes into a rustic texture.
- Coarsely cut the salmon and halibut into substantial chunks. Gently nestle the fish pieces and plump prawns into the simmering liquid. Replace the lid and cook for 8-10 minutes, ensuring the seafood is just cooked through but remains succulent and tender.
- Calibrate the seasoning with kosher salt, freshly cracked black pepper, and a vibrant squeeze of lemon juice to brighten the dish. Ladle into warm bowls, crown with a delicate drizzle of extra virgin olive oil, and garnish with finely chopped fresh parsley for a final flourish of color and flavor.
Notes
- Elevate your seafood game by selecting the freshest catch possible, ensuring a mouthwatering bouillabaisse experience.
- Layering flavors starts with sautéing vegetables slowly, creating a rich, aromatic base that captures Mediterranean essence.
- Fish stock acts as a secret weapon, intensifying the oceanic depth and transforming an ordinary soup into an extraordinary meal.
- White wine introduces a bright, acidic splash that cuts through the richness, balancing every spoonful with sophisticated complexity.
- Gentle cooking technique preserves the delicate seafood’s texture, guaranteeing tender, succulent bites that melt in your mouth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg