Fish Stew (Bouillabaisse)

Fish Stew (Bouillabaisse)

Bouillabaisse is a fish stew originating from Marseille in France. Our version uses Snapper and Prawns, but you can use any firm flesh fish and seafood.

CAL P/SERVE
208
kJ P/SERVE
869
FAT P/SERVE
11.5g
CARBS P/SERVE
0.9g
PROTEIN P/SERVE
25.3g
SUGAR P/SERVE
0.9g
SODIUM P/SERVE
1080g
FAT
%
2.7%
ENERGY RDI%
9.9%

Bouillabaisse originally was a stew made by Marseille fishermen using the fish they were unable to sell to restaurants or in markets, but today is considered to be a classic french dish with versions that use a wide variety of fish and seafood.

Ingredients

  • 1 x 200g snapper fillet cut into med bite size pieces
  • 200g raw prawns, deveined and tails removed
  • Pinch Saffron
  • 1tbsp. butter
  • 1 tbsp. olive oil

Fish Stock

  • 8 cups fish stock (we used Campbell’s Ready Made)
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 tsp. Thyme
  • 1 tsp. Rosemary
  • Bay leaf
  • 4 cloves garlic, crushed
  • Chopped parsley
  • 1 tomato, diced

Method

  1. Pour ready-made fish stock into a pot and add all the ingredients as above.  Simmer for 30 mins so the stock flavour will be enhanced. After 30 mins drain liquid in a strainer and keep stock on simmer.
  2. In a non-stick frypan heat on med heat olive oil then butter and saffron.  When butter melted add snapper and cook for 2 minutes before turning over.  Turnover fish then add prawns.  Turn prawns over when starting to become opaque, approximately 2 minutes.
  3. When fish and prawns are cooked divide them into 4 bowls.  Ladle 1 cup of stock over the fish into each bowl.
  4. Serve with crusty bread.

Nutrition Table

Servings: 4 Serving size:423g
Average Serve Average 100g
Energy 869 kJ 206 kJ
  208 Cal 49 Cal
Protein 25.3 g 6.0 g
Fat, total 11.5 g 2.7 g
- Saturated 3.9 g 0.9 g
Carbohydrate 0.9 g 0.2 g
- Sugars 0.9 g 0.2 g
Sodium 1080 mg 256 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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