Bouillabaisse
Provencal Fish and Seafood Stew (No Croutons, No Rouille)
Yes, with a tweak: omit croutons and bread. About 13g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A rich and complex Provençal fish stew originating from the port city of Marseille. It typically contains several types of fish and shellfish cooked in a flavorful broth made with tomatoes, saffron, and herbs. Traditionally served with croutons and rouille (a garlic-saffron mayonnaise spread on bread), which must be omitted for keto.
Key ingredients
Assorted fish (e.g., rockfish, snapper, monkfish), shellfish (e.g., mussels, shrimp), olive oil, onions, leeks, garlic, tomatoes (small amount), saffron, fennel, herbs de Provence, fish stock.
How to make it keto
Omit croutons and bread. Request rouille to be made without bread or potato, or simply omit it. Ensure the broth doesn't contain hidden sugars from excessive tomato paste or other additives. Limit high-carb vegetables like potatoes or carrots often used in the base.
Say this to the waiter (French)
Sans croûtons ni pain, s'il vous plaît. Est-ce que la rouille est sans pain ni pomme de terre, sinon je la prends pas. Merci de limiter les pommes de terre/carottes dans le bouillon.
No croutons or bread. Rouille without bread/potato, or omit it. Please limit high-carb vegetables like potato/carrot in the broth.
Watch out for
Croutons and bread are the main risks. Rouille can sometimes be made with potato or bread. Tomatoes, onions, and leeks in the broth add carbs, especially in large portions. Hidden sugars in pre-made fish stock or tomato paste.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the French menuAll 1,053 French dishes ›
