Bouillabaisse
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Bouillabaisse originated in the ancient port city of Marseille, where fishermen created this hearty stew from unsold catch. This iconic Provençal dish combines various Mediterranean fish and shellfish in a fragrant broth infused with saffron, fennel, and orange zest. The complex interplay of seafood flavors with aromatic herbs and the distinctive spiciness of rouille (garlic-pepper sauce) creates a symphony of tastes that embodies the essence of coastal French cuisine. True bouillabaisse is more than a recipe it's a cultural institution representing the maritime history and culinary ingenuity of southern France.
Time & Quantities
Method & Ingredients
Required Equipment: Large Dutch oven or stockpot, food processor (for rouille), slotted spoon, ladle, grater for orange zest
Cooking Method: Steaming, Stovetop - Sauteing
Ingredients
- For the stew: 2 lbs mixed firm white fish (such as sea bass/hake/cod/monkfish/ cut into chunks)
- 1 lb shellfish (mussels/clams)
- 8 large shrimp (shell-on)
- 1 lb small potatoes (halved)
- 1 large fennel bulb (sliced)
- 2 leeks (white parts only/sliced)
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 1 orange (zest only)
- 1 can (14 oz) diced tomatoes
- 1/4 tsp saffron threads
- 1 bay leaf
- 2 sprigs thyme
- 1/4 cup olive oil
- 4 cups fish stock
- 1 cup dry white wine
- salt
- freshly ground black pepper. For the rouille: 2 garlic cloves
- 1 red pepper (roasted)
- 1 slice white bread (crusts removed)
- 1 egg yolk
- 1/2 cup olive oil
- pinch of saffron
- cayenne pepper to taste.
Instructions
- Clean all seafood thoroughly. If using live shellfish, discard any that don't close when tapped.
- In a large Dutch oven, heat olive oil over medium heat. Add onions, leeks, and fennel. Cook until softened, about 8 minutes.
- Add garlic and cook for 1 minute until fragrant - your kitchen should already be filling with the aromas of Provence!
- Add tomatoes, orange zest, saffron, bay leaf, and thyme. Cook for 5 minutes.
- Pour in wine and fish stock. Bring to a simmer, then add potatoes. Cook for about 15 minutes until potatoes are nearly tender.
- Meanwhile, prepare the rouille: Soak bread in water, then squeeze dry. In a food processor, combine garlic, roasted pepper, soaked bread, saffron, and egg yolk. With the motor running, slowly drizzle in olive oil until emulsified. Season with cayenne, salt, and pepper. Set aside.
- Season the fish with salt and pepper. Add the firmest fish first to the simmering broth, followed by softer fish after 2 minutes.
- Add shellfish and shrimp, cover, and cook until shellfish open and fish is just cooked through, about 5 minutes more. Discard any shellfish that don't open - these stubborn ones aren't joining the party!
- Taste and adjust seasoning.
- Traditionally, the broth is served first in shallow soup bowls, with the seafood and potatoes on a separate platter. However, for a more modern presentation, you can serve everything together.
- Serve with slices of grilled bread rubbed with garlic, and the rouille on the side.
Storage & Make-Ahead
Storage Advice: Best enjoyed immediately. The broth can be refrigerated for up to 2 days, but seafood should not be stored once cooked.
Make-Ahead & Freezing Tips: The broth base can be made a day ahead before adding the seafood. Not recommended for freezing once seafood is added.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 480
- Protein: 42g
- Fat: 24g (Saturated: 4g)
- Carbohydrates: 25g (Fiber: 3g, Sugar: 4g)
- Vitamin A: 20% DV
- Vitamin C: 45% DV
- Calcium: 15% DV
- Iron: 20% DV
Allergen Information: Contains fish, shellfish, eggs (in rouille), wheat (in bread and rouille)
Dietary Information: Contains seafood, gluten, and eggs; not suitable for those with seafood, gluten, or egg allergies, vegans, or vegetarians
Serving & Variations
Serving Suggestions: Serve the broth and seafood separately in the traditional Marseille style, with the broth in soup bowls and seafood on a platter. Accompany with slices of toasted baguette rubbed with garlic and topped with rouille.
Wine or Drink Pairing: A crisp, dry rosé from Provence is the classic pairing, capturing the spirit of the Mediterranean coast. Try Domaine Tempier Bandol Rosé or Château d'Esclans Whispering Angel.
Possible Recipe Variations: Simplified version with fewer types of seafood. American version often includes lobster. Rouille can be made with or without breadcrumbs, and sometimes includes roasted red peppers for color and flavor.
Additional Notes: Traditionally, bouillabaisse must contain at least three types of local Mediterranean fish. Use a wide variety of seafood for the most authentic flavor.
This fish stew looks interesting. I’ve never tried bouillabaisse before. Are there any substitutes for saffron? It’s quite expensive.
Turmeric and paprika! 😊
Made this bouillabaisse for a special dinner and it was extraordinary! Yes, it takes time but the depth of flavor is incredible. Used whatever fresh seafood looked good at the market. The saffron and fennel really make the broth special. Don’t skip the rouille – it takes this to another level entirely!