Nutrition Facts
4 servings
4
Recipe for Breton Fish Stew
Bouillabaisse is traditionally a fish dish prepared with spices. This version is a delicious and easy-to-make variation, perfect for enjoying with family or friends.
Ingredients
25 Fish fillet (sea bream, mullet, conger, red mullet, monkfish, hake, pollock)
500 Potato
4 Carrot
15 Dry white wine
3 Onion
2 cloves Garlic
1 Herb bundle
55 Butter
Salt
Pepper
Directions
1
Peel and slice the onions. Peel and chop the garlic.
2
Wash, peel, and cut the potatoes and carrots into 3 cm cubes.
3
Cut the fish fillets into large pieces of 15 cm.
4
Melt the butter in a large pot. Add the onion and garlic. Sauté for a few minutes until golden.
5
Add the white wine, the fish, the potatoes, the carrots, the herb bouquet, 2 liters of water, and simmer for 20 minutes over low heat.
6
Finally, cut the stale bread into cubes and place the cubes in a baking dish with a little oil for about 10 minutes at 180°C. Serve the seafood stew with the croutons.
Ingredients
Ingredients
25 Fish fillet (sea bream, mullet, conger, red mullet, monkfish, hake, pollock)
500 Potato
4 Carrot
15 Dry white wine
3 Onion
2 cloves Garlic
1 Herb bundle
55 Butter
Salt
Pepper
Directions
Directions
1
Peel and slice the onions. Peel and chop the garlic.
2
Wash, peel, and cut the potatoes and carrots into 3 cm cubes.
3
Cut the fish fillets into large pieces of 15 cm.
4
Melt the butter in a large pot. Add the onion and garlic. Sauté for a few minutes until golden.
5
Add the white wine, the fish, the potatoes, the carrots, the herb bouquet, 2 liters of water, and simmer for 20 minutes over low heat.
6
Finally, cut the stale bread into cubes and place the cubes in a baking dish with a little oil for about 10 minutes at 180°C. Serve the seafood stew with the croutons.
Notes
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EN