Pregnancy Friendly Saffron Seafood Bouillabaisse
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Learn more →Ingredients
4 servings
For the broth base
- 3 tbsp extra-virgin olive oil
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 tsp ground turmeric
- 1 can (14 oz) diced tomatoes
- ½ tsp saffron threads, crumbled
- 4 cups seafood stock or fish stock
Ingredient noteThe stock here is simmered and strained, and it gets cooked again in the dish, so it is fine during pregnancy.
- 1 cup water
- 2 medium yukon gold potatoes (about 12 oz total), cut into ¾-inch chunks
- 1 bay leaf
- 3 sprigs fresh thyme
For the seafood
- 1 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- ½ lb large shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the sliced fennel and onion and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
- 2
Add the garlic, red pepper flakes, and turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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