Marseilles Seafood Bouillabaisse (French Fish Stew)
Method
Sauté Aromatics: Heat the extra virgin olive oil in a large casserole pot and gently soften the sliced fennel, leek, and crushed garlic for 5 minutes until translucent.
Simmer Base: Stir in the chopped tomatoes, fish stock, saffron strands, and orange peel, then bring the mixture to a boil and reduce heat to simmer for 10 minutes.
Poach Seafood: Submerge the firm white fish chunks and raw king prawns into the bubbling broth, simmering gently for 4 minutes.
Finish Mussels: Add the fresh mussels, cover the pot tightly, and steam for 3–4 minutes until all shells have opened completely, discarding any that remain closed.
Nutritional Insight: This multi-source seafood protein matrix provides highly digestible lean mass support whilst the amino acids stimulate optimal metabolic signaling to silence late-night food noise. Culinary Hack: Steep your saffron strands in two tablespoons of warm fish stock for 10 minutes before adding them to the pot to fully activate the water-soluble compounds and unlock a deep, golden colour.
Nutrition Facts
Per serving
