We just got back from a lovely holiday at the French Riviera, in the Bay of Saint Tropez. My family and i always love the easy going lifestyle there the “savoir-vivre” of the French. Every day we had clear blue skies, a light breeze, at least 25 degrees Celsius, one could easily get used to that.
My husband and I, and since recent years, also our son, simply love to try out little restaurants where they serve local food, made with the freshest ingredients possible, bought a few hours earlier at the market or fresh from the fishermen.

Like for instance the bouillabaisse, the famous french fish soup. The best one (so far) we had in Le Lavandou, a lovely little village on the Mediterranean. It was served out of a huge earthware pot with a huge serving spoon, accompanied by toasted french bread with rouille. Just delicious.

The atmosphere there at this restaurant was just delightful, a band was playing jazzy sounds accompanied by a soft voiced singer. Here is a small video so you can have a taste of what it was like:

Le Lavandou

Lavandou Bouillabaisse

I went looking for some good recipes to imitate what i had just eaten in France and came at the wonderful Donna Hay website. I just adapted the recipe to make it more “metabolic balance” approved. You can use it in the strict (MB2) and less strict phase (MB3).

Bouillabaisse French fish soup (MB2)

Bouillabaisse

Source: www.marlieshazelaar.com adapted from Donna Hay

Prep

10 min

Cook

40 min

Total

50 min

Serving: 4

Ingredients:

4 portions fish, scallops, shrimp, you name it, it all fits, but i like it with some white fish fillets
1 pce shallots chopped
2 cloves garlic pressed
250 ml passed tomatoes tetra pack or can, preferably organic
2 pcs leek
3 pcs safran threads
300 ml vegetable stock in a later phase it can be fish stock
2 tsp chili flakes to taste

2 tbsp olive oil (only add it in phase MB3)

Directions

  1. Heat a high pan and heat the vegetable stock.
  2. Add the garlic, leek and shallot.
  3. Add later on the passed tomatoes, safran, vegetables and chili flakes and leave to cook for about 20 minutes.
  4. Add the pieces of fish or sea fruit (like mussels, shrimps or fish fillet) and leave to cook for an additional 5 minutes.
  5. Bon appetit!

Even if you run a single household, it’s really easy and tasty to make, eat 2 portions and freeze the rest!

 

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