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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft. | 2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine. | 3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. | 4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
onion	2		sliced	128.0	29.888	3.52	0.32
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
tomato	3		peeled seeded chopped	186.2069	41.2894	9.7151	1.6192
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
fennel leaf	1	sprig		-	-	-	-
thyme	1	sprig		-	-	-	-
bay leaf	1			-	-	-	-
orange zest	1	teaspoon		1.94	0.5	0.03	0.004
mussel	3/4	pound	debearded	292.5727	12.5534	40.4839	7.6205
water	9	cups	boiling	0.0	0.0	0.0	0.0
salt pepper	to taste			-	-	-	-
sea bass	5	pounds		2198.6717	0.0	417.7476	45.3334
saffron thread	1	pinch		-	-	-	-
shrimp	3/4	pound	peeled deveined	289.0007	0.0	68.3402	1.734

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.