| Składnik |
Ilość |
Kalorie |
| Por |
178g |
109kcal |
| Cebule |
150g |
60kcal |
| Pietruszka |
0g |
0kcal |
| Małż |
67g |
58kcal |
| Małże, Mięczaki, surowe, niebieskie |
67g |
58kcal |
| Lucjan, gatunki mieszane |
167g |
167kcal |
| Czosnek |
6g |
9kcal |
| Oliwa z oliwek |
26g |
230kcal |
| Liść laurowy |
0.2g |
1kcal |
| Tymianek suszony |
1g |
3kcal |
| Nasiona kopru włoskiego |
1g |
3kcal |
| Szafran |
0.2g |
1kcal |
| Dorsz atlantycki, surowy |
167g |
137kcal |
| Pomidory, czerwone, dojrzałe, surowe, całoroczne średnie |
246g |
44kcal |
| Wino, wytrawne |
120g |
182kcal |
| Krewetka, surowy |
66g |
56kcal |
| Zupy, rosoły, ryby, domowe |
1000g |
160kcal |
| Koper włoski, bulwa, surowy |
234g |
73kcal |
| Ryba, halibut, grenlandia, surowa |
167g |
311kcal |
Recipe Instructions:
Ingredients:
• 500 grams mixed fish (e.g., cod, snapper, halibut), cut into bite-sized pieces
• 200 grams of mixed shellfish (e.g., mussels, clams, shrimp)
• 1 liter fish or seafood broth
• 1 large onion, chopped
• 2 leeks, white parts only, thinly sliced
• 2 cloves garlic, minced
• 2 tomatoes, peeled, seeded, and chopped
• 2 tablespoons olive oil
• 1 fennel bulb, thinly sliced
• 1 orange zest strip
• 1 bay leaf
• 1 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon fennel seeds, crushed
• Salt and pepper to taste
• 1/2 cup dry white wine
• Fresh parsley, chopped (for garnish)
• Rouille sauce (optional, for serving)
• Crusty bread (for serving)
Instructions:
1. Prepare the Base:
• In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced leeks, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
• Add the thinly sliced fennel bulb and cook for another 5 minutes.
2. Add Tomatoes and Seasonings:
• Add the chopped tomatoes, orange zest strip, bay leaf, saffron threads, dried thyme, dried parsley, and crushed fennel seeds to the pot. Stir well to combine.
3. Deglaze with Wine:
• Pour in the white wine and bring to a simmer. Cook for a few minutes to allow the alcohol to evaporate.
4. Add Broth and Simmer:
• Add the fish or seafood broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
5. Cook the Seafood:
• Add the mixed fish pieces to the pot and simmer for about 5 minutes.
• Add the shellfish (mussels, clams, shrimp) and cook until the shells have opened and the shrimp are pink and opaque, about 5-7 minutes. Discard any shellfish that do not open.
6. Season and Serve:
• Remove the orange zest strip and bay leaf. Season the bouillabaisse with salt and pepper to taste.
• Serve the stew hot, garnished with fresh parsley. Accompany with rouille sauce and crusty bread for a traditional experience.
Reheating Instructions:
• Stovetop: Reheat gently over medium heat until warmed through, being careful not to overcook the seafood.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
