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Marseille bouillabaisse fish soup

Provençal fish soup is flavored with tomato, fennel and saffron. Serve with toasted bread and rouille sauce.

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60 minDifficulty: medium
Bouillabaisse fish soup in saffron broth with white fish, mussels and shrimp

Servings in this printout: 4

Ingredients

Servings4
  • 600 g white fish filletin pieces
  • 250 g musselscleaned
  • 200 g shrimpspeeled
  • 1 piece onionfinely chopped
  • 1 piece fennelthinly sliced
  • 2 piece garlic cloveschopped
  • 400 g crushed tomatoes
  • 1 l fish stock
  • 0.25 tsp saffron
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 400 g potatoesdiced
  • 4 slices white breadfor serving

Method

  1. Sauté the onion and fennel in olive oil in a pot for about 8 minutes. Add garlic and thyme.
  2. Add crushed tomatoes, fish stock and saffron. Bring to a boil.
  3. Add the potatoes and cook for about 15 minutes until they are almost soft.
  4. Add the fish pieces and mussels. Cover and cook for 5 minutes. Add the shrimp and continue cooking until the fish is cooked through and the mussels have opened. Discard unopened mussels.
  5. Serve the soup with toasted bread.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
37.69 g
Total carbohydrates (incl. fibre and polyols)
41.44 g
Protein
56.75 g
Fat
11.4 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • mussels · A suitable GI value was unavailable for this ingredient.
  • fennel · A suitable GI value was unavailable for this ingredient.
  • saffron · Suitable nutrition data was unavailable for this ingredient or product.
  • dried thyme · Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

The estimate applies to the ingredients, amounts and preparation described below.

Modeled GL estimate · 22.2–22.7 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate for this version also uses modeled assumptions.

The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

The estimate includes the toast. The range reflects two toasted bread comparators. Potatoes use a cooked potato comparator and some soup ingredients use assigned GI codes.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

GI value reported in a source

Value used in the model

Original recipe amounts and preparation

  • 600 g · white fish fillet
  • 250 g · mussels
  • 200 g · shrimps
  • 1 piece · onion
  • 1 piece · fennel
  • 2 piece · garlic cloves
  • 400 g · crushed tomatoes
  • 1 l · fish stock
  • 0.25 tsp · saffron
  • 2 tbsp · olive oil
  • 1 tsp · dried thyme
  • 400 g · potatoes
  • 4 slices · white bread

Sauté the onion and fennel in olive oil in a pot for about 8 minutes. Add garlic and thyme. Add crushed tomatoes, fish stock and saffron. Bring to a boil. Add the potatoes and cook for about 15 minutes until they are almost soft. Add the fish pieces and mussels. Cover and cook for 5 minutes. Add the shrimp and continue cooking until the fish is cooked through and the mussels have opened. Discard unopened mussels. Serve the soup with toasted bread.

Separate version amounts and preparation

Servings for these amounts · 4

  • 600 g · White fish fillet
  • 60 g · Cooked mussel meat
  • 200 g · Shrimp
  • 55 g · Onion
  • 200 g · Fennel
  • 7 g · Garlic
  • 400 g · Crushed tomatoes
  • 1,000 g · Diluted fish stock
  • 0.2 g · Saffron
  • 1 g · Dried thyme
  • 400 g · Boiling potatoes
  • 120 g · White wheat bread
  • 2 tbsp · Olive oil

Sauté 55 g onion and 200 g fennel in 2 tbsp oil. Add 7 g garlic and 1 g thyme. Add 400 g crushed tomatoes, 1,000 g stock and 0.2 g saffron. Bring to a boil and cook 400 g potatoes until nearly tender. Add 600 g fish and 200 g shrimp and cook through. Finally heat 60 g cooked, shelled mussel meat in the soup. Weigh 120 g bread before toasting. Divide the soup and toast into 4 servings.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · B

GL method ↗

Notes

  • Use fresh fish and cook just enough to keep the fish juicy.