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Bouillabaisse with Pernod and Potatoes
90 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
450 kcalCalories
40 gProtein
25 gCarbs
20 gFat

Per serving · Approximate values estimated by AI

Hearty StewsSeafood

Bouillabaisse with Pernod and Potatoes

85% authentic · Provençal

A regional twist on the classic, incorporating Pernod for an anise-forward depth and waxy potatoes to make it a hearty, one-pot meal.

Ingredients

Servings4
  • Assorted white fish fillets800g
  • Waxy potatoes4 medium
  • Pernod (anise liqueur)50ml
  • Clams300g
  • Onion1 large
  • Garlic4 cloves
  • Saffron1 pinch
  • Olive oil4 tbsp
  • Saltto taste
  • Black pepperto taste

Steps

  1. 1

    Sauté onions and garlic in olive oil until translucent.

  2. 2

    Add sliced potatoes and fish stock, simmer until potatoes are tender.

  3. 3

    Stir in Pernod and saffron.

  4. 4

    Add fish and clams, simmering until the fish is opaque and clams are open.

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