Bouillabaisse is a traditional Provençal fish stew that embodies the flavors and aromas of the Mediterranean Sea. Originating from the port city of Marseille, this luxurious and hearty dish combines an assortment of fresh fish and shellfish simmered with tomatoes, leeks, onions, garlic, saffron, and a bouquet of herbs, all melding together to create a rich, flavorful broth. Bouillabaisse is more than just a meal; it’s an experience, often served with rouille, a garlicky saffron mayonnaise, and crusty bread to soak up the delicious broth. Dive into the essence of French coastal cuisine with Bouillabaisse, a dish that’s as vibrant and inviting as the Mediterranean itself.
AuthorJulia ForesekCategoryFrench, Main Course, SeafoodDifficultyIntermediatePrepare the Broth:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, leeks, and fennel. Sauté until the vegetables are softened but not browned, about 5 minutes.
Add the tomatoes, orange zest, saffron, thyme, and bay leaf. Cook for another 2-3 minutes.
Pour in the fish stock and white wine. Bring to a simmer and cook for 20-30 minutes to allow the flavors to meld.
Cook the Seafood:
Add the firmer fish pieces to the broth and simmer for about 5 minutes.
Add the clams and mussels, cover, and cook until they start to open, about 5 minutes.
Add the shrimp and cook until just pink and opaque, about 3 minutes. Season with salt and pepper to taste. Discard any mussels or clams that do not open.
Serve:
Ladle the bouillabaisse into bowls, ensuring each serving gets a mix of fish and shellfish. Serve with crusty bread and rouille sauce on the side if desired.
Ingredients
Directions
Prepare the Broth:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, leeks, and fennel. Sauté until the vegetables are softened but not browned, about 5 minutes.
Add the tomatoes, orange zest, saffron, thyme, and bay leaf. Cook for another 2-3 minutes.
Pour in the fish stock and white wine. Bring to a simmer and cook for 20-30 minutes to allow the flavors to meld.
Cook the Seafood:
Add the firmer fish pieces to the broth and simmer for about 5 minutes.
Add the clams and mussels, cover, and cook until they start to open, about 5 minutes.
Add the shrimp and cook until just pink and opaque, about 3 minutes. Season with salt and pepper to taste. Discard any mussels or clams that do not open.
Serve:
Ladle the bouillabaisse into bowls, ensuring each serving gets a mix of fish and shellfish. Serve with crusty bread and rouille sauce on the side if desired.
