Bouillabaisse poisson fruits de mer (Version imprimable)
Bouillabaisse traditionnelle, mélange de poissons et fruits de mer, bouillon safrané, notes d'agrumes.
# Ingrédients:
→ Fish and Seafood
01 - 500 g white fish fillets (e.g., cod or snapper)
02 - 300 g mussels, cleaned
03 - 300 g shrimp, peeled and deveined
→ Vegetables
04 - 2 tablespoons olive oil
05 - 1 onion, chopped
06 - 2 leeks, sliced
07 - 2 garlic cloves, minced
08 - 2 tomatoes, diced
09 - 1 small fennel bulb, chopped
10 - 1 orange zest
→ Broth
11 - 1 liter fish stock
12 - 1 cup dry white wine
13 - 1 teaspoon saffron threads
14 - 1 bouquet garni (thyme, parsley, bay leaf)
15 - Salt and pepper to taste
→ Garnish
16 - Fresh parsley, chopped
17 - Rouille (optional, for serving)
# Étapes:
01 - In a large pot, heat the olive oil over medium heat. Add the onion, leeks, and garlic, and sauté until softened.
02 - Stir in the tomatoes and fennel, cooking for another 5 minutes.
03 - Pour in the fish stock and white wine, then add the saffron and bouquet garni. Bring to a boil and simmer for 15 minutes.
04 - Add the white fish fillets, mussels, and shrimp to the pot. Cook for an additional 10-15 minutes, or until the mussels open and the fish is cooked through.
05 - Season with salt and pepper to taste. Remove the bouquet garni and orange zest before serving. Serve hot, garnished with fresh parsley and rouille if desired.
# Additional Tips::
01 -
- Utilise des ingrédients frais de la mer et du potager
- Exalte les saveurs méditerranéennes authentiques
- Plat complet et convivial parfait pour recevoir
- Prête en moins de deux heures avec peu de préparation difficile
- Adaptable selon les poissons de saison ou du marché