Introduction
Bouillabaisse is a classic Provençal seafood stew, originating from the port city of Marseille, France. This dish celebrates the bounty of the Mediterranean with a variety of fish and shellfish simmered in a flavorful broth, infused with saffron, fennel, garlic, and herbs. Traditionally, bouillabaisse is served with rouille, a garlicky saffron-infused sauce, and crispy toasted bread. Known for its rustic elegance, it’s a dish that brings warmth and comfort, perfect for gatherings or special occasions.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large onion, finely diced
- 1 fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 1 leek, white part only, sliced
- 4 ripe tomatoes, peeled, seeded, and diced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 4 cups fish stock (preferably homemade from fish bones)
- 1/4 teaspoon saffron threads, soaked in warm water for 15 minutes
- 1/2 teaspoon orange zest
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 lb firm white fish fillets (such as sea bass, monkfish, or cod), cut into chunks
- 1/2 lb mussels, cleaned and debearded
- 1/2 lb clams, scrubbed
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb squid, cleaned and sliced into rings
- Fresh parsley, chopped for garnish
- 1 egg yolk
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Lemon juice, to taste
- French baguette, sliced and toasted
- Rouille (for spreading on bread or stirring into the soup)
Instructions
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Prepare the Base of the Bouillabaisse:
- In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, fennel, leek, and garlic, and sauté for 8-10 minutes until softened but not browned. Add the tomatoes and cook for another 5 minutes until they start to break down.
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Build the Broth:
- Pour in the white wine to deglaze the pot, scraping up any bits from the bottom. Let it reduce slightly. Add the fish stock, saffron (including the soaking liquid), orange zest, bay leaves, thyme, fennel seeds, and cayenne pepper (if using). Season with salt and pepper. Bring the mixture to a simmer and cook for 30 minutes, allowing the flavors to meld together.
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Cook the Seafood:
- Add the firm white fish fillets to the pot and simmer for 5 minutes. Then add the mussels, clams, shrimp, and squid. Cover the pot and cook for another 5-7 minutes, or until the shellfish open and the seafood is cooked through. Discard any mussels or clams that do not open.
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Make the Rouille:
- While the seafood is cooking, prepare the rouille. In a small bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and saffron water. Slowly drizzle in the olive oil, whisking continuously until the mixture emulsifies and thickens. Season with salt, pepper, and a squeeze of lemon juice.
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Serve the Bouillabaisse:
- Ladle the bouillabaisse into large bowls, ensuring each serving has a variety of seafood. Garnish with fresh parsley. Serve with toasted baguette slices and a dollop of rouille on top, or spread the rouille on the bread and dip it into the broth.
Health Notes
- Bouillabaisse is a protein-rich dish, providing lean protein from seafood and essential nutrients like omega-3 fatty acids. It’s naturally low in carbohydrates and offers a variety of vitamins and minerals from the vegetables and herbs. To make it lighter, reduce the amount of oil used in both the broth and rouille, or skip the rouille for a more straightforward broth-based dish.
Serving Suggestions
- Serve bouillabaisse as a main course, accompanied by a glass of crisp white wine such as Sauvignon Blanc or a light rosé. The rouille adds richness and depth to the broth, and the toasted baguette provides texture and contrast. For a more substantial meal, offer a side of fresh salad with a citrus vinaigrette.
Tips
- Homemade Fish Stock: For the best flavor, use homemade fish stock made from fish bones, shrimp shells, and aromatics. Simmer it for at least an hour before using.
- Saffron Soak: Soak saffron threads in warm water for 15-20 minutes to release their color and flavor. This step is essential for an authentic bouillabaisse.
- Seafood Timing: Add the seafood at the last minute to avoid overcooking. Mussels and clams should open fully, and shrimp should be pink and opaque.
- Rouille Texture: For a perfect rouille, whisk the olive oil into the egg yolk mixture slowly to create a thick, creamy consistency.
