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Gluten-Free Bouillabaisse

Cuisine
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins
Servings 6
Calories 520
Best Season Summer
Dietary Dash Diet, Gluten-free, Low-Carb, Mediterranean Diet, paleo, Whole Health Flexi-Plan
Description

Enjoy a hearty and flavorful Silver Fork Gluten Free Bouillabaisse, a traditional French fish stew, made healthier and gluten-free with the Whole Health Flexi-Plan approach. Packed with fresh seafood, vegetables, and aromatic herbs, this dish not only delights your taste buds but also nourishes your body.

Ingredients
    For the Broth:
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion (finely chopped)
  • 2 leeks,white parts only (thinly sliced)
  • 1 orange zest strip (about 2 inches)
  • 3 ripe organic tomatoes (peeled and coarsely chopped)
  • 1 fennel bulb (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground pepper to taste
  • 2 cups organic dry white wine
  • 4 boiled potatoes (peeled and cut into 1/2-inch slices)
  • 1/2 tsp saffron threads
  • 1/2 tsp smoked paprika
  • 2 cups fish stock or water
  • For the Seafood:
  • 2 lb firm-fleshed fish (such as cod, halibut, or monkfish) (cut into 1.5-inch chunks)
  • 1 lb tender-fleshed whole fish (such as red snapper or sea bass) (cleaned and cut into chunks)
  • 1 lb mussels (scrubbed and debearded)
  • 1 lb large shrimp (peeled and deveined)
  • For Serving:
  • 1 cup gluten-free Rouille (recipe below)
  • 8 slices gluten-free country-style bread, toasted and rubbed with garlic (toasted and rubbed with garlic)
  • 1/4 cup fresh parsley (minced)
Instructions
    Prepare the Broth:
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and leeks, sautéing until they become translucent, about 5 minutes.
  2. Stir in the orange zest, tomatoes, fennel, garlic, thyme, and bay leaf. Season with salt and pepper. Cook for another 5 minutes until the vegetables soften.
  3. Pour in the white wine, bring the mixture to a boil, and allow it to reduce by half, about 10 minutes.
  4. Add the potatoes, saffron threads, smoked paprika, and fish stock. Simmer on low heat, covered, until the potatoes are nearly tender, about 20 minutes.
  5. Add the Seafood:
  6. Raise the heat to medium-high and bring the soup to a rolling boil. Add the firm-fleshed fish chunks, simmering for about 5-7 minutes.
  7. Add the tender-fleshed fish, mussels, and shrimp, along with just enough boiling water to cover. Continue to cook until the mussels open, and the fish is cooked through, about 4 minutes. Discard any unopened mussels.
  8. Serve:
  9. Place a slice of toasted gluten-free bread at the bottom of each serving bowl. Ladle the bouillabaisse over the bread, ensuring each bowl gets a mix of fish, shrimp, mussels, and potatoes.
  10. Garnish with a spoonful of Rouille and a sprinkle of minced parsley. Serve hot, passing extra Rouille at the table.
  11. Gluten-Free Rouille:
    • 2 roasted red peppers, peeled and chopped
    • 2 garlic cloves, minced
    • 1/2 tsp saffron threads, steeped in 1 Tbsp hot water
    • 1/2 tsp cayenne pepper
    • 1/2 cup gluten-free mayonnaise
    • 1 Tbsp fresh lemon juice
    • Salt and pepper to taste

    Blend all ingredients in a food processor until smooth. Adjust seasoning to taste.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 10mg4%
Sodium 800mg34%
Potassium 20mg1%
Total Carbohydrate 48g16%
Dietary Fiber 6g24%
Sugars 7g
Protein 36g72%

Calcium 8 mg
Vitamin D 10 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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