Bouillabaisse
A traditional Mediterranean fish stew.
20 minutes+
270kcal
0.5g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 20)
Directions
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Soak the saffron in white wine and set aside.
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Soak the clams in salted water to flush out any remaining sand then rinse and wash well.
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Peel the shrimp and remove the veins.
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Peel the potato, cut into edible size pieces and soak them in water.
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Heat olive oil in a pot, add in the tomato sauce and stir fry until it becomes a paste.
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Add in (1) through (4) and (A) and simmer for 10 minutes while occasionally removing any scum that may form on the surface.
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Season with salt, pepper and parsley.
*Any variety of bream is a fine replacement for red bream if not available.
Cooking Basics
Potatoes - cut into bite-size pieces
Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.
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