Bouillabaisse (France)

Cooking Time: 75 minutes

Bouillabaisse is a legendary French seafood stew that originated in the bustling port city of Marseille. It was initially a humble dish made by fishermen who used leftover, unsold fish that were too bony or unappealing for market sales. Today, however, it is considered a symbol of Provençal cuisine and is often served in fine dining establishments.

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Ingredients (Serves 4)

For the Broth

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 leeks, white part only, finely sliced

• 2 cloves garlic, minced

• 1 fennel bulb, thinly sliced

• 2 large tomatoes, chopped (or 1 cup canned diced tomatoes)

• 1 teaspoon saffron threads

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon fennel seeds

• 1 orange zest strip (for a hint of citrus)

• 1/2 cup dry white wine

• 6 cups fish stock (or water with fish bouillon)

• Salt and black pepper to taste

  
  

Seafood

• 1 lb (450g) firm white fish (e.g., monkfish, snapper, or cod), cut into chunks

• 1/2 lb (225g) mussels, cleaned and debearded

• 1/2 lb (225g) clams, cleaned

• 1/2 lb (225g) shrimp, peeled and deveined

• 1/2 lb (225g) squid, cleaned and sliced into rings

• 1/2 lb (225g) small crabs or langoustines (optional)

  
  

For the Rouille Sauce (Optional but traditional)

• 1 slice white bread, crust removed

• 2 cloves garlic, minced

• 1 small red chili pepper, deseeded and minced

• 1/2 teaspoon saffron threads (soaked in 1 tablespoon warm water)

• 1 egg yolk

• 1/2 cup olive oil

• Salt to taste

• 1 teaspoon lemon juice

  
  

For Serving

• Baguette slices, toasted

• Fresh parsley, chopped (for garnish)

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Instructions

Make the Broth

• Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and fennel. Sauté for about 5 minutes until softened.

• Add the garlic and sauté for another 1 minute until fragrant.

• Stir in the tomatoes, saffron, bay leaves, thyme, fennel seeds, and orange zest. Cook for 5 minutes to combine the flavors.

• Pour in the white wine and let it simmer for 2–3 minutes until it reduces slightly.

• Add the fish stock, season with salt and pepper, and bring to a boil. Reduce heat and simmer uncovered for 20–30 minutes.

  
  

Prepare the Rouille Sauce

• Soak the bread in a little water, then squeeze out the excess moisture.

• In a mortar and pestle or a food processor, combine the soaked bread, garlic, chili pepper, and saffron water. Blend until smooth.

• Add the egg yolk and gradually whisk in the olive oil to form a thick sauce. Season with salt and lemon juice. Set aside.

  
  

Cook the Seafood

• Bring the broth to a gentle boil. Add the white fish chunks and cook for 5 minutes.

• Add the mussels, clams, shrimp, and squid. Cover and cook for another 5–7 minutes, until the mussels and clams open (discard any that do not open).

• If using crabs or langoustines, add them in the last 3–4 minutes of cooking.

  
  

Serve

• Ladle the Bouillabaisse into large bowls, making sure each serving gets a good mix of seafood.

• Top with a dollop of rouille sauce and sprinkle with fresh parsley.

• Serve with toasted baguette slices on the side for dipping.