This quick bouillabaisse brings the flavors of the Mediterranean to your table in under an hour. The base begins with sautéed onions, leeks, and garlic, deglazed with dry white wine to create an aromatic foundation. Canned tomatoes and butter enrich the sauce, providing a savory, slightly sweet depth that coats the delicate flounder fillets. While traditional bouillabaisse uses a variety of shellfish, this streamlined version focuses on the flaky texture of the fish and the robust flavor of the broth. It is an excellent choice for a cozy weeknight dinner, offering a restaurant-quality experience without the fuss. Serve with crusty bread to soak up every drop of the flavorful sauce.
Quick Bouillabaisse
Description
This quick bouillabaisse brings the flavors of the Mediterranean to your table in under an hour. The base begins with saut&# 195;©ed onions, leeks, and garlic, deglazed with dry white wine to create an aromatic foundation. Canned tomatoes and butter enrich the sauce, providing a savory, slightly sweet depth that coats the delicate flounder fillets. While traditional bouillabaisse uses a variety of shellfish, this streamlined version focuses on the flaky texture of the fish and the robust flavor of the broth. It is an excellent choice for a cozy weeknight dinner, offering a restaurant-quality experience without the fuss. Serve with crusty bread to soak up every drop of the flavorful sauce.Ingredients
Directions
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Ensure the frozen flounder fillets are fully thawed and pat them dry with paper towels.
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In a large, heavy saucepan, heat the olive oil over medium-low heat.
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Add the chopped onion and thinly sliced leeks to the saucepan.
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Cook slowly, stirring occasionally, until the onions and leeks are tender but not browned, about 8-10 minutes.
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Stir in the dry white wine, salt, pepper, crushed garlic, and canned tomatoes.
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Reduce heat to low and simmer the sauce for 10 minutes to allow flavors to meld.
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In a small bowl, whisk together the flour and water to create a smooth slurry.
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Stir the flour slurry into the simmering tomato sauce to thicken it slightly.
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Gently add the thawed flounder fillets into the sauce.
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Cover and cook gently for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
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Serve the bouillabaisse in bowls, sprinkled with fresh chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 301.8kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 4.4g23%
- Cholesterol 0.0mg0%
- Sodium 5067.1mg212%
- Total Carbohydrate 26.9g9%
- Dietary Fiber 6.8g28%
- Sugars 15.3g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original directions mentioned clams, cod, and lobster, which are not included in the ingredient list. This recipe focuses solely on the flounder listed in the ingredients. If you wish to add shellfish, ensure they are cooked thoroughly and added towards the end of the cooking process.
For best results, use a firm white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
If the sauce is too thick after adding the flour slurry, add a splash of water or fish stock to reach your desired consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish.
