Bouillabaisse (without croutons)
Provencal Fish and Seafood Stew
Yes, with a tweak: omit the croutons and bread always served alongside. About 13g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A traditional Provençal fish stew originating from the port city of Marseille. It typically contains various types of Mediterranean fish and shellfish, vegetables (onions, tomatoes, celery), herbs, and spices, served in a flavorful broth. The traditional version can include potatoes and croutons.
Key ingredients
Assorted fish (e.g., snapper, cod, sea bass), shellfish (e.g., mussels, shrimp), tomatoes (moderate), onions (moderate), garlic, olive oil, saffron, fennel, herbs (thyme, bay leaf), fish broth.
How to make it keto
Crucially, omit the croutons and bread always served alongside. Confirm no potatoes are used in the base or ask for them to be removed. Watch for the rouille (garlic mayonnaise sometimes thickened with bread) – ask if it's bread-free or omit it.
Watch out for
Croutons and bread, potatoes in the stew base, flour/bread in rouille, higher carb content from vegetables like tomatoes and onions if used in very large quantities.
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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