Bouillabaisse is a traditional French fish stew that hails from the sunny coastal region of Provence, particularly from the port city of Marseille.

This flavorful dish is a celebration of the sea, featuring a variety of fish, shellfish, and aromatic herbs, all simmered in a savory broth made with tomatoes, saffron, and garlic.

Bouillabaisse is known for its complexity and depth of flavor, offering a taste of Mediterranean cuisine at its finest. It is often served with crusty bread, rouille (a garlicky mayonnaise-like sauce), and a sprinkling of fresh herbs, making it a perfect dish for any special occasion or family gathering.

Ingredients:

For the Broth:

2 tablespoons olive oil

1 medium onion, chopped

2 medium tomatoes, peeled and chopped

4 cloves garlic, minced

1/2 teaspoon saffron threads

2 bay leaves

1 teaspoon fennel seeds

1 teaspoon dried thyme

4 cups fish stock or water

1/2 cup dry white wine

Salt and freshly ground black pepper, to taste

1 tablespoon tomato paste

For the Seafood:

1 lb (450g) firm white fish fillets (such as cod, haddock, or bass), cut into chunks

1/2 lb (225g) shellfish (mussels, clams, or scallops)

1/2 lb (225g) shrimp, peeled and deveined

1/2 lb (225g) squid (calamari), cleaned and cut into rings

For the Rouille Sauce (optional, for serving):

1 egg yolk

2 cloves garlic, minced

1 teaspoon lemon juice

1/4 cup olive oil

Salt, to taste

A pinch of cayenne pepper (optional)

For Garnish:

Fresh parsley, chopped

1 French baguette, sliced and toasted

How to Make Bouillabaisse:

Prepare the Broth:

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the garlic and cook for an additional 1-2 minutes until fragrant.

Add the chopped tomatoes, saffron threads, bay leaves, fennel seeds, and thyme to the pot. Stir to combine and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.

Stir in the tomato paste, then add the fish stock (or water) and white wine. Bring the mixture to a simmer and cook for 20-25 minutes to allow the flavors to meld together. Season the broth with salt and pepper to taste.

Prepare the Seafood:

While the broth is simmering, prepare the seafood. Cut the fish fillets into bite-sized chunks. Clean the shellfish, removing the beards from mussels and the shells from clams, if necessary. Clean and slice the squid into rings and peel and devein the shrimp.

Cook the Seafood:

Once the broth has simmered and developed its flavors, gently add the seafood to the pot. Start with the firm fish fillets and cook for 5 minutes, allowing them to cook through without overcooking.

Add the shellfish, shrimp, and squid to the pot and continue simmering for another 5-7 minutes, or until the shellfish have opened and the shrimp and squid are cooked through. Be careful not to overcook the seafood, as it will become tough and rubbery.

Make the Rouille Sauce (optional):

In a small bowl, combine the egg yolk, minced garlic, lemon juice, and a pinch of salt. Slowly drizzle in the olive oil while whisking vigorously until the sauce emulsifies and becomes thick and creamy. For a spicier kick, you can add a pinch of cayenne pepper. Set the rouille sauce aside.

Serve the Bouillabaisse:

Ladle the bouillabaisse into warm bowls, making sure to include a generous portion of both broth and seafood in each bowl. Serve with slices of toasted baguette on the side and a dollop of rouille sauce on top of each serving. Garnish with freshly chopped parsley for a burst of color and freshness.

Enjoy:

Bouillabaisse is best enjoyed with friends and family, paired with a glass of dry white wine like a Sauvignon Blanc or a rosé to complement the flavors of the seafood.

Chef’s Note:

Fish Selection: Bouillabaisse traditionally uses a variety of fish, such as rascasse (a local Mediterranean fish), but any firm white fish works well. Cod, haddock, and bass are all great choices. The key is to use fresh, high-quality fish for the best flavor.

Stock: Fish stock is the backbone of this dish, so using homemade fish stock, if possible, will elevate the taste. If using store-bought stock, choose one with no added preservatives for a cleaner flavor.

Shellfish Options: Feel free to adjust the types of shellfish based on availability and personal preference. Mussels, clams, and scallops are commonly used, but you can also experiment with lobster, crab, or other shellfish for a richer version of bouillabaisse.

Vegetarian Version: For a vegetarian bouillabaisse, you can substitute the fish and seafood with hearty vegetables like fennel, leeks, carrots, and potatoes. Use vegetable stock instead of fish stock for the broth.

Spices and Herbs: If you love a bit of heat, you can add a pinch of red pepper flakes to the broth to give the bouillabaisse a subtle spicy kick.

Nutritional Information (per serving, based on 6 servings):

Calories: 250

Protein: 28g

Carbohydrates: 16g

Fat: 9g

Fiber: 3g

Sugar: 6g

Sodium: 700mg

Bouillabaisse is a luxurious yet comforting dish that combines the flavors of the sea with the warmth and richness of Mediterranean spices and aromatics.

This hearty soup is perfect for seafood lovers and offers a complex, multi-layered flavor profile that is both satisfying and elegant.

Whether served at a dinner party or enjoyed as a special family meal, bouillabaisse is sure to impress with its bold flavors and beautiful presentation. With its variety of seafood, rich broth, and fragrant herbs, it’s a true taste of Provence.

Bouillabaisse is a classic Provençal fish stew originating from the port city of Marseille in the south of France. It’s a dish born out of simplicity, created by fishermen who used the leftover catch of the day to make a hearty, flavorful stew.

However, over the centuries, bouillabaisse has evolved into an elegant dish showcasing Mediterranean fish and shellfish, infused with fragrant herbs, saffron, and a medley of vegetables. Traditionally, bouillabaisse is served with a side of rouille—a garlicky saffron-infused mayonnaise—and toasted baguette slices.

Bouillabaisse captures the essence of the Mediterranean in a bowl and brings the aroma of the French coast to your table. Let’s dive into this beloved French recipe that is as warming as it is flavorful.

Ingredients:

For the Soup Base:

• 1/4 cup olive oil
• 1 large onion, chopped
• 2 leeks (white part only), sliced
• 3 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 large tomato, chopped
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon saffron threads
• 1/2 teaspoon orange zest
• Salt and black pepper, to taste
• 1/2 cup dry white wine
• 4 cups fish stock or water
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb firm white fish fillets (such as cod, snapper, or halibut), cut into chunks
• Fresh parsley, chopped, for garnish

For the Rouille:

• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 1/4 teaspoon saffron threads, steeped in 1 tablespoon hot water
• 1/4 teaspoon cayenne pepper

Salt, to taste

For Serving:

• Baguette, sliced and toasted

Instructions:

Step 1: Prepare the Soup Base

Heat Olive Oil – In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Cook Aromatics – Add the chopped onion, leeks, garlic, and fennel. Cook, stirring occasionally, for 5–7 minutes until the vegetables are soft and aromatic.

Add Tomato and Herbs – Add the chopped tomato, bay leaves, thyme, rosemary, saffron, orange zest, salt, and pepper. Stir to combine and cook for another 2–3 minutes to let the flavors meld.

Step 2: Add Wine and Stock

Deglaze with Wine – Pour in the white wine, stirring to deglaze the pot. Let it simmer for a few minutes until the wine reduces slightly.

Add Fish Stock – Pour in the fish stock or water and bring the mixture to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 20 minutes to develop the flavors.

Step 3: Add the Seafood

Cook Shellfish First – Add the mussels and clams to the pot, cover, and cook for about 5 minutes until they begin to open. Discard any mussels or clams that do not open.

Add Fish and Shrimp – Add the shrimp and chunks of white fish to the pot. Simmer for another 5–7 minutes until the fish and shrimp are opaque and cooked through. Be careful not to overcook, as the fish can fall apart.

Step 4: Prepare the Rouille

Mix Ingredients – In a small bowl, combine the mayonnaise, minced garlic, saffron water, and cayenne pepper. Mix until smooth, then season with a pinch of salt.

Serve with Toast – Spread the rouille on toasted baguette slices to serve alongside the bouillabaisse.

Step 5: Serve

Garnish and Plate – Ladle the bouillabaisse into bowls, ensuring each serving has a variety of seafood. Garnish with chopped fresh parsley and serve with rouille-topped baguette slices on the side.

Chef’s Note:

Authentic Fish Varieties: For the most authentic bouillabaisse, use a combination of Mediterranean fish like rascasse (scorpionfish) and conger eel. However, firm white fish like cod or snapper works beautifully in this recipe if these are not available.

Infusing the Saffron: To bring out the saffron’s deep, earthy flavor, steep it in a little hot water before adding it to the rouille or the soup base.

Adjusting Thickness: Traditional bouillabaisse can be thin or slightly thick, depending on preference. For a thicker soup, consider adding diced potatoes to the soup base.

Serving Bouillabaisse: In Marseille, bouillabaisse is traditionally served in two stages: first, the broth alone, and then the seafood with rouille. However, you can serve it all together if you prefer.

Nutrition Information (per serving, based on six servings):

• Calories: ~420 kcal
• Protein: 30g
• Fat: 15g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 4g
• Sugars: 6g
• Cholesterol: 120mg
• Sodium: 850mg

Note: Nutritional values are approximate and may vary based on the ingredients and quantities used.

Rouille Recipe Variations:

Traditional Rouille: For an even more authentic version, consider making the rouille from scratch using a mortar and pestle to blend garlic, egg yolk, olive oil, and saffron for a thicker, spreadable texture.

Adding Spices: A pinch of smoked paprika or a dash of hot sauce can give the rouille a little kick, adding depth to the bouillabaisse.

Bouillabaisse is a show-stopping, comforting dish that brings together the flavors of the sea and the herbs of Provence. With each spoonful, this iconic French stew reveals layers of flavor, from the briny, fresh seafood to the delicate saffron aroma, capturing the essence of coastal France. Enjoy it with family and friends for an unforgettable meal!

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