📝 About This Recipe
Transport your senses to the azure coastline of Marseille with this elegant, grain-free interpretation of the classic French fisherman's stew. Traditionally bulked with potatoes, our keto version focuses on a complex, saffron-infused broth and an abundance of fresh, high-quality seafood. This dish is a masterclass in layering flavors, combining the anise-scented notes of fennel with the richness of a velvety Rouille sauce.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Fennel Bulb (cored and thinly sliced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 4 Garlic Cloves (minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
The Broth
- 5 cups Seafood Stock (high-quality or homemade)
- 1 cup Canned Crushed Tomatoes (no sugar added)
- 1/2 teaspoon Saffron Threads (crushed)
- 2 strips Orange Zest (removed with a vegetable peeler)
- 3 sprigs Fresh Thyme
- 1 Bay Leaf (dried)
The Seafood
- 1.5 pounds Firm White Fish Fillets (Cod, Halibut, or Red Snapper cut into 2-inch chunks)
- 12 pieces Large Shrimp (peeled and deveined, tails on)
- 1 pound Mussels (scrubbed and debearded)
- 8 large Sea Scallops (tough side muscle removed)
Keto Rouille (Garlic Saffron Mayo)
- 1/2 cup Mayonnaise (avocado oil based for keto)
- 2 cloves Garlic (grated into a paste)
- 1/8 teaspoon Cayenne Pepper (or to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the Rouille first to allow flavors to meld: In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, cayenne, and a pinch of crushed saffron. Cover and refrigerate until serving.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced fennel and leeks, sautéing for 8-10 minutes until softened and translucent, but not browned.
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3
Add the minced garlic and cook for another 60 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom.
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4
Stir in the seafood stock, crushed tomatoes, saffron threads, orange zest strips, thyme sprigs, and the bay leaf. Bring the mixture to a gentle boil.
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5
Once boiling, reduce the heat to low and simmer uncovered for 20 minutes. This allows the broth to reduce slightly and the saffron to release its golden hue and earthy aroma.
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6
Taste the broth. Season with sea salt and freshly cracked black pepper. Remove the orange zest, thyme sprigs, and bay leaf.
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7
Gently add the firm white fish chunks to the simmering liquid. Cook for 3 minutes. Do not stir vigorously as the fish is delicate.
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8
Add the shrimp and scallops to the pot. Submerge them gently into the broth.
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9
Finally, place the mussels on top. Cover the pot with a tight-fitting lid and steam for 4-5 minutes.
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10
Check the mussels; they should be wide open. Discard any that remain closed. The fish should be opaque and flake easily.
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11
Ladle the seafood and broth into wide, shallow bowls. Ensure each guest gets a variety of seafood.
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12
Finish each bowl with a generous dollop of the Rouille right in the center of the stew, allowing it to slowly melt into the broth.
💡 Chef's Tips
Always use the freshest seafood available; if it smells like the ocean, it's perfect. To keep it keto, avoid the traditional bread croutons; the Rouille provides all the creamy richness you need. Don't skip the orange zest; it provides a subtle citrus back-note that cuts through the richness of the seafood. Add the seafood in stages based on cook time as directed to ensure the shrimp don't become rubbery while the fish cooks. If you want more 'bulk' without carbs, add sliced celery or bok choy stems during the sauté phase.
🍽️ Serving Suggestions
Serve with a side of steamed asparagus or a crisp green salad with lemon vinaigrette. Pair with a chilled glass of Provence Rosé or a dry, flinty Sancerre. For a crunchy element, serve with keto-friendly almond flour crackers or toasted parmesan crisps. Garnish with fresh fennel fronds and a sprinkle of chopped parsley for a pop of color. Provide an extra bowl on the table for discarded mussel shells.