Tempeh Bouillabaisse


The word bouillabaisse actually means to boil and reduce, and this is exactly what we do here. Simmering infuses the flavors into the tempeh, and as the liquid reduces, it further intensifies the bouquet of herbs, saffron, wine and tomatoes. Made a day ahead, the bouillabaisse tastes even better. Serve this dish in deep bowls with some of its broth and some fresh, crusty French bread and slices of roasted red pepper.

  • 6Servings


  • 2 (8-oz.) pkgs. tempeh, cut into 1/2-inch dice
  • 8 cloves garlic, thinly sliced
  • 1 medium Spanish onion, cut into medium-size dice (1 cup)
  • 2 Tbs. drained capers, coarsely chopped
  • 8 Tbs. chopped kalamata olives
  • 4 cups low-sodium vegetable broth
  • 1 cup dry white wine
  • 14-oz. can diced tomatoes, undrained
  • 2 large bay leaves
  • 1/2 tsp. saffron (optional)
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. dried tarragon
  • 1 tsp. dried basil
  • 1 tsp. fennel seed
  • 1/2 tsp. celery seed
  • 1 cup loosely packed flat-leaf parsley, chopped


In large, heavy saucepan, place all ingredients except parsley. Season with salt and pepper to taste.

Bring to a simmer, cover and cook over medium heat, 45 minutes. Remove bay leaves. Stir in parsley just before serving.

Nutrition Information

  • Calories: 275
  • Carbohydrate Content: 21 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 17 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 343 mg