Bouillabaisse (sans Pain et Riz)
Provencal Fish Stew (Hold Bread and Rice)
Yes, with a tweak: request no bread (croutons, baguette), rouille (often made with bread), or rice. About 10g 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 made with various types of fish and shellfish (e.g., snapper, mussels, shrimp) simmered in a flavorful broth seasoned with saffron, herbs, and tomatoes. Served without the traditional rouille, croutons, or rice.
Key ingredients
Assorted firm white fish (e.g., cod, snapper), shellfish (e.g., mussels, shrimp), olive oil, onions, garlic, tomatoes (diced/crushed, sparingly), saffron, fennel, thyme, bay leaf, fish stock, orange peel.
How to make it keto
Crucially, request no bread (croutons, baguette), rouille (often made with bread), or rice. Be mindful of the amount of tomatoes used, as they contribute carbs.
Watch out for
Tomatoes (can be substantial); often served with rouille and croutons (bread); some versions may use potatoes; a restaurant might add sugar to balance tomato acidity.
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.
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