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prep time
15 min
cook time
25 min
ready time
40 min
Keto Bouillabaisse
Bouillabaisse is a classic French seafood soup originating from the port town of Marseille. It was traditionally prepared with whatever the fishermen weren’t able to sell. Today, Bouillabaisse is considered an iconic dish in French cuisine, with many variations depending on the region’s fresh fish and shellfish availability.
What are the distinctive flavors of an authentic bouillabaisse?
Besides the potent seafood flavor, this dish is defined by aromatic saffron, anise-y fennel, and a hint of orange zest. This soup is also characterized by its vibrant orange stock acquired from saffron and tomatoes and its colorful produce.
What type of fish and shellfish can you use in this Keto French bouillabaisse? Bouillabaisse was originally prepared with bone-in whole fish, but modern recipes are made with fish fillets for mess-free eating. The most common types are firm white meat fish like haddock, sea bass, halibut, cod, or conger. Small whole fish like red mullet can be added as well. As for shellfish, you can use lobster, crab, mussels, squid, shrimp, mussels, clams, and scallops.
What can you serve with this Keto French bouillabaisse?
Like most French Keto recipes, this soup can be enjoyed on its own to limit the carbs. Traditionally, bouillabaisse is served with a rouille, mayonnaise made of olive oil, cayenne, saffron, and garlic, on toasted slices of French baguette. If you want to get that authentic experience, pair this seafood soup with a slice or two of this Keto baguette.
What is a serving of this Keto bouillabaisse?
Since this soup serves six people, use pieces of fish and shellfish as multiples of 6. For example, when slicing the fish fillet, cut it into 12 or 18 cubes so that each person gets 2-3 pieces, ensuring even portions and accurate macros. The same applies to the shellfish; use 12 or 18 pieces of shrimp, mussel, squid rings, etc.
Net Carbs
5.2 g
Fiber
0.7 g
Total Carbs
5.9 g
Protein
48.6 g
Fats
11.4 g
325 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Haddock
500 g
Shrimp
500 g
Squid Raw
300 g
Mussels
12 small
Onion
1 small
Leeks Raw
0.5 leek
Fennel seed
0.5 tsp
Garlic
2 clove
Tomato raw (includes cherry, grape, roma)
2 roma
Extra virgin olive oil
0.25 cup
Bay Leaf
1 leaf
Saffron
0.5 tsp
Salt
1 tsp
Orange Peel Or Zest Raw
1 tsp
Boiling water
1.5 cup
Fish Stock Homemade
1.5 cup
Black pepper
0.25 tsp
Recipe Steps
steps 5
40 min
Step 1
Thinly slice the onion and leeks, crush the garlic, and roughly chop the tomatoes. Scrub the mussels, peel the shrimp (keep the tail), cut the haddock fillets into medium cubes, and slice the calamari into rings. Measure the remaining ingredients and set them aside.Step 2
Add the olive oil to a large pan and place over medium-high heat. Add the onions, leeks, and fennel seeds. Drop the heat to medium, and sauté the veggies for 8-10 minutes until softened but not browned. Add the garlic, tomatoes, bay leaf, saffron, orange zest, and salt.Step 3
Cook until the tomatoes are soft and broken down, stirring occasionally. Lay the fish fillets over the veggies. Add the boiling water and fish stock.Step 4
Bring to a boil and cook uncovered for 3 minutes. Add the mussels, calamari, and shrimp, pushing the fish to the side, so the shellfish is covered in liquid. Simmer for 6-8 minutes uncovered until all the seafood is cooked through and the mussels have opened.Step 5
Season with black pepper. Taste the soup and adjust the salt to your liking. Serve immediately.
