Bouillabaisse

A traditional Provençal fish stew known as “bouillabaisse” honors the abundance of the Mediterranean. This fragrant, saffron-infused dish, which comes from Marseille, is a blend of fresh fish and shellfish that creates a savory soup rich in cultural history and expertly prepared cuisine.

Tasting Notes

Expect a harmonious blend of fresh seafood flavors, enriched by a fragrant broth made with tomatoes, garlic, and herbs. The combination of different fish varieties ensures a rich and satisfying taste, making every spoonful a delight for your taste buds.

Ingredients

• 1 lb firm white fish fillets (such as cod or snapper), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb clams, scrubbed
• 1/4 cup olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 leek, cleaned and sliced
• 1 celery stalk, diced
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups fish stock
• 1 teaspoon saffron threads
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Crusty French bread, for serving

Kitchen Equipment

• Large pot
• Wooden spoon
• Ladle
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Prepare Seafood: Season the fish chunks and shrimp with salt and pepper. Set aside.
2. Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion, minced garlic, sliced fennel, leek, and diced celery. Sauté until the vegetables are softened.
3. Build Broth Base: Pour in the crushed tomatoes, white wine, fish stock, saffron threads, bay leaves, and dried thyme. Stir well and bring the mixture to a simmer. Allow it to cook for 15-20 minutes, letting the flavors meld.
4. Add Seafood: Carefully add the mussels, clams, fish, and shrimp to the pot. Cover and simmer for an additional 10-15 minutes or until the seafood is cooked through.
5. Adjust Seasoning: Taste the broth and adjust the seasoning with salt and pepper as needed.
6. Serve: Ladle the Bouillabaisse into bowls, making sure to distribute a variety of seafood in each serving. Garnish with chopped parsley and serve with crusty French bread.

Pro Tips

• Use a variety of fish for a more complex flavor profile.
• Make your fish stock ahead of time for an extra layer of richness.
• Add a pinch of orange zest for a subtle citrus note.

Variations

• Experiment with different seafood combinations.
• Include shell-on shrimp for added flavor.
• Serve over a bed of cooked couscous or rice.

FAQs