Description
Bouillabaisse is a classic French seafood stew originating from the port city of Marseille. This vibrant and aromatic dish combines an array of fresh seafood with fragrant herbs, saffron, and ripe tomatoes, simmered together to create a rich, flavorful broth. Served with toasted baguette slices and traditional rouille sauce, this recipe is perfect for a hearty, elegant meal that brings the taste of the Mediterranean to your table.
Ingredients
Scale
Seafood
- 1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
Vegetables & Herbs
- 1 large onion, finely chopped
- 2 leeks (white parts only), thinly sliced
- 3 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 4 large tomatoes, chopped
- 2 bay leaves
- 1 sprig fresh thyme
- 1 teaspoon orange zest
Liquids & Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 1/2 teaspoon dried red pepper flakes (optional)
- 1 cup white grape juice or apple cider vinegar, vegetable or fish stock with vinegar
- 4 cups fish stock or water
- Salt and freshly ground black pepper to taste
To Serve
- 1 baguette, sliced and toasted
- Rouille sauce (optional, for serving)
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the finely chopped onion, sliced leeks, minced garlic, and thinly sliced fennel to the pot. Cook for 5 to 7 minutes until the vegetables soften and release their fragrance.
- Add aromatics: Stir in chopped tomatoes, saffron threads, orange zest, bay leaves, fresh thyme sprig, and optional dried red pepper flakes. Cook this mixture for an additional 5 minutes to blend the flavors.
- Add base liquids and simmer: Pour in 1 cup of white grape juice or apple cider vinegar combined with vegetable or fish stock containing vinegar. Bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes.
- Add fish stock: Stir in 4 cups of fish stock or water, and bring to a gentle boil. Season with salt and freshly ground black pepper to taste.
- Simmer broth: Reduce heat to low and let the broth simmer gently for 15 to 20 minutes for flavors to meld.
- Cook seafood: Add chunks of white fish, mussels, shrimp, and scallops to the pot. Cover and cook for 5 to 7 minutes until the seafood is cooked through and the mussels open. Discard any mussels that remain closed.
- Final seasoning and serve: Taste and adjust salt and pepper as needed. Serve the bouillabaisse hot, accompanied by toasted baguette slices and optional rouille sauce for spreading.
Notes
- Saffron is a key ingredient for authentic flavor and color, but can be expensive; substitute with turmeric for color if desired.
- The choice of seafood can be varied based on availability but aim for firm white fish and shellfish that cook evenly.
- Ensure mussels are fresh and discard any that do not open during cooking as they may be unsafe to eat.
- Rouille sauce adds a spicy, garlicky kick and is traditional; a simple garlic mayonnaise can be used as a substitute.
- For a vegetarian version, omit seafood and use vegetable stock with additional vegetables like potatoes and zucchini.
