Glens Bouillabaisse Fish Soup
Dive into the vibrant flavors of the French Riviera with Glen's Bouillabaisse Fish Soup, a show-stopping seafood stew that’s as comforting as it is elegant. Loaded with tender cod, succulent shrimp, and briny mussels, this dish is simmered in a saffron-infused broth bursting with the aromatic notes of fennel, leeks, garlic, thyme, and orange zest. The addition of dry white wine and rich fish stock creates a deeply layered flavor profile, while juicy plum tomatoes lend just the right hint of sweetness. Perfectly paired with crusty bread for dipping, this Mediterranean classic is a feast for the senses. Ready in just over an hour, Glen's Bouillabaisse is not only an impressive main course for special occasions but also a cozy weeknight indulgence. Make this luxurious fish soup a centerpiece of your table and transport your taste buds straight to Provence.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 small fennel bulb, thinly sliced
- 4 garlic cloves, minced
- 4 medium plum tomatoes, diced, with juices
- 1 cup dry white wine
- 6 cups fish stock
- 1 pinch saffron threads
- 1 teaspoon orange zest
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 pound cod fillet, cut into 2-inch pieces
- 1 pound mussels, cleaned and debearded
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, sliced leeks, and fennel, and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Add the diced tomatoes with their juices and cook for 5 minutes, stirring occasionally.
Pour in the dry white wine and bring the mixture to a simmer, letting it cook for 3 minutes to reduce slightly.
Add the fish stock, saffron, orange zest, bay leaf, and thyme sprigs. Stir everything together and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
Season the soup with salt and black pepper, adjusting to taste.
Add the cod pieces to the pot, gently submerging them in the broth. Cook for 5 minutes.
Add the mussels and shrimp, covering the pot, and simmer for an additional 5-7 minutes, or until the mussels have opened and the shrimp turn pink. Discard any mussels that do not open.
Remove the bay leaf and thyme sprigs from the soup before serving.
Ladle the bouillabaisse into bowls, garnish with chopped parsley, and serve with slices of crusty bread on the side.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 8545 mg | 372% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.1 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1183 mg | 91% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5200 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
