Bouillabaisse with seafood and sea bass

6 servings

60 minutes

Bouillabaisse with seafood and sea bass is a true embodiment of Provençal cuisine, filled with marine aromas and refined flavors. This French fish soup, originating from Marseille, was originally a simple dish made by fishermen from unsold catch. Over time, the recipe evolved into a culinary masterpiece. The rich broth infused with salmon heads, saffron, and white wine combines with juicy shrimp, mussels, and tender sea bass fillet. Tomato paste and orange zest add freshness and a hint of acidity to the soup, while the bouquet garni reveals its herbal character. Bouillabaisse is served with crispy baguettes and rouille sauce for an ideal gastronomic delight.

Energy value per serving

• Calories: 262.4
• Proteins: 32.3g
• Fats: 4.8g
• Carbohydrates: 15.6g

Ingredients

• Celery stalk: 2 pc
• Carrot: 2 pc
• Onion: 2 pc
• Parsley: to taste
• Salmon head: 1 pc
• Tomato paste: 100 g
• Mussels: 300 g
• Shrimps: 300 g
• Sea bass: 1 pc
• Garlic: 3 clove
• Anise (star anise): 3 pc
• Saffron: pinch
• Bouquet garni: 1 bunch
• Tomatoes: 3 pc
• Dry white wine: 300 ml
• Orange zest: pinch

Cooking steps

1. Slightly sauté large pieces of carrot and bouquet garni. Add a salmon head (any fish heads will do, the more variety the better). Pour in two liters of water. During cooking, add a small whole onion to the broth. Clean the shrimp and add them along with the heads and shells to the broth as well. It's best to simmer the broth for a long time, about one and a half to two hours.

   Required ingredients:

   • Carrot: 2 pieces
   • Onion: 2 pieces
   • Salmon head: 1 piece
   • Shrimps: 300 g
   • Bouquet garni: 1 bunch

2. While the broth is cooking, fillet the sea bass and cut it into small pieces. You can also use fillets of several types of fish.

   Required ingredients:

   • Sea bass: 1 piece

3. Prepare the tomatoes (blanch, peel, remove seeds, chop finely).

   Required ingredients:

   • Tomatoes: 3 pieces

4. Remove the onion from the broth, strain it, remembering to squeeze out the pulp from the vegetables.

5. In a pot, sauté finely chopped celery, garlic, carrot, and onion in vegetable oil until semi-soft. Add star anise.

   Required ingredients:

   • Celery stalk: 2 pieces
   • Carrot: 2 pieces
   • Onion: 2 pieces
   • Garlic: 3 cloves
   • Anise (star anise): 3 pieces

6. Add tomato paste and a spoon of sugar.

   Required ingredients:

   • Tomato paste: 100 g

7. Pour the wine. Wait a little for the alcohol to evaporate.

   Required ingredients:

   • Dry white wine: 300 ml

8. Add tomatoes.

   Required ingredients:

   • Tomatoes: 3 pieces

9. Add broth to the pot (it should yield about one liter of broth). Cook the soup on low heat for about 10 minutes. Remove the star anise and blend everything else.

   Required ingredients:

   • Parsley:  to taste

10. Add fish fillet, orange zest, and saffron. Season with salt and pepper to taste.

    Required ingredients:

    • Sea bass: 1 piece
    • Saffron:  pinch
    • Orange zest:  pinch

11. After about 7 more minutes, add mussels, shrimp, parsley, and immediately remove from heat.

    Required ingredients:

    • Mussels: 300 g
    • Shrimps: 300 g
    • Parsley:  to taste

12. Let the soup steep a bit and serve.