Products Used In This Recipe
- Fish Recipes, Soup Recipes
SERVINGS x4 | COOK TIME – 30 Minutes | CALORIES – 320 per serving
Ingredients
- 1 lb firm white fish fillets (cod or halibut), cut into chunks
- 1 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned and debearded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 4 cups fish stock (or vegetable broth)
- 1/2 tsp saffron threads
- 3 tsp Zesty Italian Seasoning
- 4 tbsp Zesty Fish Rub & Seasoning
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup olive oil
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
-
Sauté Onion & Garlic:
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until onion is soft and translucent. -
Add Tomato:
Stir in chopped tomato and cook for 2-3 minutes until it begins to break down. -
Simmer Broth with Seasonings:
Add fish stock, saffron, Zesty Italian Seasoning, Zesty Fish Rub & Seasoning, bay leaves, salt, and pepper. Bring the mixture to a gentle simmer. -
Cook Fish:
Add fish chunks and cook for about 5 minutes until just opaque. -
Add Seafood:
Add shrimp and mussels. Cook until shrimp are pink and mussels have opened, about 3-4 minutes. -
Finish & Serve:
Remove bay leaves and any unopened mussels. Ladle bouillabaisse into bowls, garnish with fresh parsley, and serve with crusty bread.
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