Healthy & Special Diets > Allergy-Friendly Recipes > Shellfish-Free Recipes > Alternatives to Shellfish Flavor

Shellfish-Free Bouillabaisse with Fennel and Saffron

A hearty and flavorful bouillabaisse recipe that omits shellfish but retains the classic flavors through careful use of saffron, fennel, and a rich fish stock. Perfect for those with shellfish allergies or sensitivities.

Prep Time
25 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 3 tablespoons Olive Oil
  • 1 large, thinly sliced Fennel Bulb
  • 1 medium, chopped Onion
  • 1 white and light green parts, thinly sliced Leek
  • 4 cloves, minced Garlic
  • 2 tablespoons Tomato Paste
  • 1/2 cup Dry White Wine
  • 6 cups Fish Stock
  • 1/2 teaspoon Saffron Threads
  • 1 Bay Leaf
  • 1 strip Orange Zest
  • 1 lb, cut into 2-inch pieces Cod Fillets
  • 1 lb, cut into 2-inch pieces Halibut Fillets
  • 1 lb, peeled and cubed Potatoes
  • to taste Salt
  • to taste Black Pepper
  • for garnish Fresh Parsley

Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced fennel, onion, and leek and sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Tomato Paste and Deglaze

Stir in the tomato paste and cook for 1-2 minutes. Pour in the dry white wine and scrape the bottom of the pot to deglaze, releasing any browned bits.

Simmer the Broth

Add the fish stock, saffron threads, bay leaf, and orange zest to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld.

Add Potatoes and Fish

Add the cubed potatoes to the pot and cook for 10 minutes, or until they are partially tender. Gently add the cod and halibut fillets and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Season and Serve

Season with salt and pepper to taste. Remove the bay leaf and orange zest before serving. Garnish with fresh parsley. Serve hot.

Nutrition Facts Estimated per 100g of product

Calories: 120 kcal, Carbohydrates: 8g, Protein: 12g, Fat: 4g

Other Important Considerations for Nutrition

This recipe is gluten-free and can be dairy-free if the fish stock is dairy-free. Adjust salt according to your dietary needs. You can add other vegetables like carrots or celery to increase the nutritional value. Consider using sustainable fish sources.

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FAQ

  • Can I use other types of fish?

    Yes, you can use other firm white fish like sea bass or grouper. Adjust cooking times accordingly.
  • What can I substitute for white wine?

    If you prefer not to use wine, you can substitute it with additional fish stock or a splash of lemon juice for acidity.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.