Bouillabaisse by Chef Ludo Lefebvre

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more economical.

shellfish

🥗Healthier: chicken

💰Cheaper: canned clams

Chicken is a leaner protein alternative, and canned clams are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Melt some butter in a large pot.

Add diced onion, carrot, celery, fennel, and leeks; sweat until softened.

Stir in minced garlic and cook until fragrant.

Add tomato paste and diced fresh tomato; cook until combined.

Add tiger shrimp and red snapper to the pot; stir to combine.

Deglaze the pot with white wine; let it burn off.

Add saffron and water; bring to a boil.

Cook for 3 minutes until boiling.

Process the mixture in a food processor to blend flavors.

Strain the mixture to extract the broth.

Add orange zest and lemon juice to the broth for acidity.

Pour seafood into the strained fish stock; season with salt and pepper.

Cook the seafood gently, starting with the scallops, then adding shrimp and red snapper.

Remove shrimp once cooked; check scallops for doneness.

Plate the seafood with broth and serve with croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens