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Low Carb French Bouillabaisse Stew

Low Carb Bouillabaisse

Course Main Course
Cuisine French
Keyword bouillbaisse, fish stew, seafood stew
Meat & Poultry seafood
Prep Time 20 minutes
Cook Time 35 minutes
Servings 6
Calories 458kcal
Author dorothy stainbrook


  • 1/4 tsp saffron
  • 2 cups white wine divided
  • 2 Tbsp olive oil
  • 1 bulb fennel chopped
  • 3 stalks celery chopped
  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 1 Tbsp tomato paste
  • 14 oz diced tomatoes
  • 3 sprigs thyme
  • 3 sprigs parsley
  • 2 Tbsp Pernod or other anise-flavored liqueur
  • 5 orange peels from 1/2 orange
  • 2 cups clam juice or home-made fish stock
  • 2 tsp salt or to taste
  • 3 lbs white fish some combination of cod, snapper, halibut, or monkfish
  • 1/2 lb mussels
  • 1/2 lb shrimp
  • 1/4 tsp cayenne optional


  • In a small bowl or glass, add 1/4 tsp saffron to 1/2 cup white wine and set aside
  • Heat oil in a large pot over med-high and then add chopped fennel, celery, onions. Saute mixture until translucent (about 5 minutes). Add chopped garlic for 30 seconds to a minute.
  • Add next 8 ingredients (tomato paste through salt) to the pot and bring to a low boil. Turn down heat and simmer broth for about 30 minutes. If you want more liquid in the soup, add another cup of water, clam juice or wine at this point.
  • Taste the broth for salt and flavor. If desired, add the cayenne and/or more salt or Pernod.
  • Add the white fish to the pot and cook for 3-5 minutes, until no longer transcluent. Be careful not to overcook. Add shrimp and mussels to the pot and cook for an additional 2-3 minutes.
  • Taste again for seasoning and adjust to your taste. Serve with low carb almond flour crackers if low carb. Otherwise, serve with crusty French bread.


Calories: 458kcal | Carbohydrates: 18g | Protein: 58g | Fat: 10g | Sodium: 1512mg | Potassium: 1281mg | Fiber: 3g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 4mg