Keto Bouillabaisse
How to Make It
Step 1
Thinly slice the onion and leeks, crush the garlic, and roughly chop the tomatoes. Scrub the mussels, peel the shrimp (keep the tail), cut the haddock fillets into medium cubes, and slice the calamari into rings. Measure the remaining ingredients and set them aside.
Step 2
Add the olive oil to a large pan and place over medium-high heat. Add the onions, leeks, and fennel seeds. Drop the heat to medium, and sauté the veggies for 8-10 minutes until softened but not browned. Add the garlic, tomatoes, bay leaf, saffron, orange zest, and salt.
Step 3
Cook until the tomatoes are soft and broken down, stirring occasionally. Lay the fish fillets over the veggies. Add the boiling water and fish stock.
Step 4
Bring to a boil and cook uncovered for 3 minutes. Add the mussels, calamari, and shrimp, pushing the fish to the side, so the shellfish is covered in liquid. Simmer for 6-8 minutes uncovered until all the seafood is cooked through and the mussels have opened.
Step 5
Season with black pepper. Taste the soup and adjust the salt to your liking. Serve immediately.
Ingredients
- Haddock – 500 g
- Shrimp – 500 g
- Squid Raw – 300 g
- Mussels – 12 small
- Onion – 1 small
- Leeks Raw – 0.5 leek
- Fennel seed – 0.5 tsp
- Garlic – 2 clove
- Tomato raw (includes cherry, grape, roma) – 2 roma
- Extra virgin olive oil – 0.25 cup
- Bay Leaf – 1 leaf
- Saffron – 0.5 tsp
- Salt – 1 tsp
- Orange Peel Or Zest Raw – 1 tsp
- Boiling water – 1.5 cup
- Fish Stock Homemade – 1.5 cup
- Black pepper – 0.25 tsp