Description
A rich and aromatic seafood stew that captures the essence of the sea with fresh fish, herbs, and spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 leek, white part only, thinly sliced
- 3 cloves garlic, minced
- 1 large tomato, diced
- 1 teaspoon tomato paste
- 1/2 teaspoon saffron threads (optional)
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups fish or seafood stock
- 1 cup water
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 pound white fish (cod, halibut, or similar)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sliced leek; sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomato and tomato paste; cook for about 2-3 minutes until the tomato breaks down.
- Mix in saffron, paprika, thyme, oregano, bay leaf, salt, and black pepper.
- Pour in the fish or seafood stock and water. Bring to a gentle simmer.
- Add the white fish pieces and simmer for 10-15 minutes until cooked through.
- Remove the bay leaf and serve the stew hot, optionally with crusty bread or aioli.
Notes
For a deeper seafood flavor, consider adding shrimp or mussels. Garnish with fresh herbs like parsley or dill just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: bouillabaisse, seafood stew, French cuisine, comfort food