Bouillabaisse

Written By Judy Doherty, MPS, PCII
Bouillabaisse

Bouillabaisse

Yield 8
Author Judy Doherty
Prep time
45 Min
Cook time
60 Min
Total time
1 H & 45 M
Make this delicious French Provencal stew, from the Mediterranean, in two parts. First you make the delicious, thick broth. Then you make the stew itself which is very easy.
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Ingredients

  • Broth:
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped leeks
  • 4 garlic cloves, minced
  • 1 cup diced plum tomatoes
  • 1 orange, zest only
  • 1 cup chopped celery
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • pinch cayenne pepper
  • dash salt
  • black pepper to taste
  • 4 cups water
  • 4 cups no-added-salt chicken broth
  • *Optional: 2 cups of fish bones or scraps
  • Stew:
  • 8 cups fish broth from above recipe (add more chicken broth if needed)
  • pinch saffron or annato (for yellow color)
  • 3 cups diced potatoes
  • 1 pound fish fillets, cut in chunks

Instructions

  1. Step 1 - make the fish broth
  2. Saute the onion, leeks and garlic in the olive oil. Add the rest of the ingredients and bring to a boil. Lower to a simmer and cook for 45 minutes. Puree in blender. Reserve for step 2. You can use it immediately, refrigerate for 2-3 days, or freeze up to 6 months before continuing to the next step.
  3. Step 2 - make the stew
  4. Add the fish broth to a large dutch oven pan. Add the saffron or annato and potatoes. Bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the fish chunks and cook gently, until the fish is done, about 5 to 10 minutes.
  5. Serve the stew hot in a shallow bowl.
  6. Chef's Tips: Optional garnish: slices of french bread toasted with garlic and olive oil.

Nutrition Facts

Calories

459.2

Fat

8.65 g

Sat. Fat

2.57 g

Carbs

21.09 g

Fiber

3.03 g

Net carbs

18.04 g

Sugar

3 g

Protein

75.59 g

Sodium

249.11 mg

Cholesterol

176.21 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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