Bouillabaisse, as you may well know, is a classic Provençal seafood stew from the French port city of Marseilles. And if you didn’t know that, now you do. Bouillabaisse also happens to be an outrageously delicious bowl of human bliss. It’s the kind of thing that makes you glad you’re alive. I’m quite serious. It’s really good. I’m pretty sure most people agree.
Low Carb Bouillabaisse, or keto stew
· 4 Cups fish stock
· 2 Cups heavy cream
· ½ Pound Shrimp
· 12 peppercorns
· 1 Bay Leaf
· Peel from 1 Orange
· 3 Tablespoons Extra Virgin Olive Oil
· ½ Teaspoon Kosher Salt
· 2 Small Fennel Bulbs, thinly sliced, fronds reserved
· 1 Small Onion, diced
· 1 Leek, white part only, thinly sliced
· 4 Cloves Garlic, minced
· 4 Tomatoes, skins and seeds removed and diced or 14.5 ounce can of petit diced tomatoes
· ( drained)
· 1 Cup Dry White Wine
· 2 Teaspoons Herbs de Province
· ½ Teaspoon Saffron Threads
· ½ Teaspoon Ground Cayenne Pepper
· ½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
· ½ Pound Cod, cut into 1 inch wide strips or any firm fleshed white fish
· ½ Pound Manila Clams and or bay scallops
· ½ Pound Bay Mussels
· Note feel free to add to remove or substitute what ever sea food you have on hand
1. Peel the shrimp, reserving the shrimp shells. Bring the fish stock to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes.
2. Meanwhile, heat the olive oil over medium heat in a heavy bottomed soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them until tender but not browned (about 20 minutes).
3. Add the garlic, sauté a few more minutes until garlic is tender and fragrant.
4. Add the tomato and the wine. Turn up the heat until the wine begins to boil. Cook until wine is reduced by about half.
5. Strain the shrimp and orange stock into the onion mixture. Add the cream, Herbs de Province , saffron, and cayenne and simmer for 10 minutes or so .
6. Add the fish first. About two minutes later add the mussels and clams. About two minutes later add the shrimp. Simmer until the shrimp is just cooked through. About two more minutes.
7. Remove from heat and serve immediately, garnishing each place with some reserved fennel frond.
Nutrition Facts Servings 8.0 Amount Per Serving calories 567 % Daily Value * Total Fat 32 g 49 % Saturated Fat 16 g 81 % Monounsaturated Fat 9 g Polyunsaturated Fat 2 g Trans Fat 1 g Cholesterol 192 mg 64 % Sodium 782 mg 33 % Potassium 897 mg 26 % Total Carbohydrate 13 g 4 % Dietary Fiber 3 g 11 % Sugars 7 g Protein 45 g 90 % Vitamin A 37 % Vitamin C 29 % Calcium 12 % Iron 56 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
By Chef Tyler Macon