Spinach Bouillabaisse
Dive into a bowl of comforting, plant-based goodness with this vibrant Spinach Bouillabaisse. A vegetarian twist on the classic French seafood stew, this recipe features a harmonious blend of tender Yukon Gold potatoes, sweet fennel, and baby spinach simmered in a saffron-infused broth with layers of flavor from white wine, garlic, and tomato. A hint of orange zest adds a bright, citrusy twist, while freshly chopped parsley brings a pop of herbal freshness. Ready in just an hour, this hearty yet light dish is perfect for weeknight dinners or elegant entertaining. Serve it piping hot with crusty bread to soak up every drop of broth, and enjoy a cozy, flavorful meal that's both nourishing and gourmet.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium fennel bulb, thinly sliced
- 6 cups vegetable stock
- 1 cup dry white wine
- 0.25 teaspoons saffron threads
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 5 cups baby spinach, washed
- 3 medium peeled and diced Yukon Gold potatoes
- 1 teaspoon orange zest, finely grated
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced fennel. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the vegetable stock and white wine. Add the saffron threads, tomato paste, and canned diced tomatoes with their juice. Stir well to combine.
Add the diced potatoes to the pot. Cover and simmer for 20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the baby spinach, orange zest, fresh parsley, salt, and black pepper. Cook for another 5 minutes, allowing the spinach to wilt and the flavors to meld together.
Taste and adjust the seasoning as needed. Ladle the bouillabaisse into bowls and serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 10.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1389 mg | 30% | |
*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.
