Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille, France. It’s a fragrant, saffron-infused dish made with a variety of fresh fish and shellfish, simmered in a rich broth of tomatoes, fennel, leeks, garlic, wine, and herbs. Served with crusty bread and rouille (a garlicky saffron mayo), it’s both rustic and luxurious.

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🐟🍲 Authentic Bouillabaisse Recipe (Marseille-Style)

🕒 Prep Time: 30 min | Cook Time: 1 hr | Serves: 4–6

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🧾 Ingredients

For the Broth:

• ¼ cup olive oil

• 1 onion, sliced

• 1 leek (white part only), sliced

• 2 fennel bulbs, sliced

• 4 cloves garlic, minced

• 1 large tomato, chopped (or 1 cup canned crushed tomatoes)

• 2 tbsp tomato paste

• 1 pinch saffron threads

• 1 strip orange peel

• 1 tsp thyme

• 1 bay leaf

• Salt & pepper, to taste

• 1 cup dry white wine

• 4–5 cups fish stock (or water with fish bouillon)

• Optional: a shot of Pastis (anise liqueur, traditional)

Fish & Shellfish:

• ~2 lbs assorted firm white fish, cut into chunks
  (e.g., monkfish, snapper, sea bass, cod)

• ~1 lb shellfish
  (e.g., mussels, clams, shrimp, or crab)

• Optional: a few small whole fish (red mullet, John Dory, etc.)

For Serving:

• Toasted baguette slices

• Rouille (recipe below)

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👨‍🍳 Instructions

1. Make the Broth

1. In a large pot or Dutch oven, heat olive oil over medium heat.

2. Add onion, leek, fennel, and garlic. Sauté 8–10 minutes until softened.

3. Stir in tomato paste, chopped tomato, saffron, orange peel, thyme, bay leaf, salt, and pepper.

4. Pour in white wine and simmer for 5 minutes.

5. Add fish stock and simmer uncovered for 30–40 minutes to develop flavor.

2. Strain the Broth (optional but traditional)

• Remove large solids with a slotted spoon or strain through a sieve to get a smooth, fragrant broth.

• Return liquid to the pot.

3. Add the Seafood

1. Bring the broth back to a gentle simmer.

2. Add firm white fish chunks and simmer 5 minutes.

3. Add shellfish (mussels, shrimp, etc.) and simmer until opened or cooked through (about 5–7 more minutes).

4. Adjust seasoning to taste.

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🍞 Make the Rouille (Optional but Classic)

Ingredients:

• 1 small potato, boiled and mashed

• 1 egg yolk

• 1 garlic clove, minced

• 1 pinch saffron

• 1 tsp Dijon mustard

• ½ cup olive oil

• Salt, cayenne or paprika to taste

• Lemon juice (optional)

Instructions:

1. Mash garlic and saffron into a paste.

2. In a bowl, whisk egg yolk, mustard, and mashed potato.

3. Slowly drizzle in olive oil while whisking until emulsified like mayo.

4. Stir in garlic-saffron paste, season with salt and cayenne.

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🍽️ To Serve:

1. Ladle broth and seafood into bowls.

2. Top baguette slices with rouille and float or serve on the side.

3. Garnish with fresh parsley, fennel fronds, or lemon zest.

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🐚 Notes:

• Fresh fish is key! Use what’s available but keep variety.

• Rouille brings richness and heat — don’t skip it if you want authenticity.

• Bouillabaisse is traditionally not served with pasta or rice, but you can if desired.

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Would you like a simplified weeknight version, or the original Marseille version with specific Mediterranean fish?