Bouillabaisse (Provençal Fish Stew)
Method
Sauté Aromatics: Heat the olive oil in a large, deep pan over medium heat, then cook the sliced fennel, leek, and crushed garlic for 6 minutes until soft and fragrant.
Simmer Broth: Stir in the chopped tomatoes, fish stock, and saffron strands, bringing the mixture to a boil before reducing the heat to simmer uncovered for 10 minutes.
Poach Seafood: Gently submerge the white fish chunks and raw king prawns into the bubbling broth, simmering for 5 minutes until the fish flakes easily and the prawns turn pink.
Season & Serve: Ladle the hot stew into shallow bowls, ensuring an even distribution of seafood, and garnish with a few reserved fronds of fresh fennel.
Nutritional Insight: This ultra-lean, high-protein seafood medley delivers an abundance of bioavailable amino acids to preserve lean muscle tissue, while the low-calorie density efficiently quiets food noise on GLP-1 journeys. Culinary Hack: Lightly toast the saffron strands in a dry pan for thirty seconds before crushing them into the stock to unlock a deeper, more authentic Mediterranean colour and aroma.
Nutrition Facts
Per serving
