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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