Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. It is a rich, flavorful dish that combines various types of fresh fish and shellfish with a hearty tomato-based broth infused with garlic, saffron, and herbs. The recipe varies, but it typically includes at least three kinds of fish and various other seafood elements, along with a medley of Mediterranean vegetables. Bouillabaisse is usually served with rouille, a mayonnaise-like sauce made with olive oil, garlic, saffron, and chili peppers, spread on toasted slices of baguette.
Recipe
Ingredients:
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 leeks, white parts only, cleaned and sliced
- 4 cloves of garlic, minced
- 2 tomatoes, peeled and chopped
- 1 orange zest strip
- 1 fennel bulb, chopped
- 1 pinch of saffron threads
- 1 bay leaf
- 1 tbsp of chopped fresh thyme
- 4 cups fish stock
- 1 cup white wine
- 1 lb of firm white fish (like cod or halibut), cut into large chunks
- 1 lb of shellfish (like shrimps and mussels, cleaned and de-bearded)
- Salt and pepper, to taste
- Rouille sauce
- Crusty bread, for serving
Appliances and Special Utensils:
- Large pot or Dutch oven
- Stove
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
- Grater (for orange zest)
- Toaster or oven (for toasting bread)
Instructions:
- Prepare the base: In a large pot, heat the olive oil over medium heat. Add the onions, leeks, and fennel. Sauté until they are soft but not browned, about 5 minutes. Add the garlic and cook for another minute.
- Add tomatoes and seasonings: Stir in the chopped tomatoes, orange zest, saffron, bay leaf, and thyme. Cook for a few minutes until the tomatoes start breaking down.
- Pour in liquids: Add the fish stock and white wine to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
- Add the seafood: Add the chunks of white fish to the broth. Simmer gently until the fish is almost cooked through, about 5-7 minutes. Then add the shellfish and cook until they are just done (shrimps will turn pink, and mussels will open). Discard any mussels that do not open.
- Season: Taste and adjust the seasoning with salt and pepper.
- Serve: Ladle the bouillabaisse into bowls, making sure that the seafood is evenly distributed. Serve with toasted slices of crusty bread spread with rouille.
This dish is best enjoyed fresh, with a good company and perhaps a glass of chilled white wine or rosé to complement the rich flavors of the Mediterranean.