Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. It’s known for its rich broth, made with a variety of fish and shellfish, flavored with herbs, garlic, and saffron. Here’s easy recipe to try at home:

Ingredients

For the Broth:

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 leeks, white and light green parts only, finely chopped
• 4 cloves garlic, minced
• 4 ripe tomatoes, peeled, seeded, and chopped (or 1 can diced tomatoes)
• 1 fennel bulb, thinly sliced
• 1 teaspoon fennel seeds
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon orange zest
• Pinch of saffron threads
• 1/2 cup dry white wine
• 8 cups fish stock (or water with fish bouillon cubes)
• Salt and pepper, to taste

For the Seafood:

• 1 1/2 pounds firm white fish (such as cod, halibut, or snapper), cut into chunks
• 1 pound shellfish (such as mussels, clams, or shrimp), cleaned and deveined
• 1/2 pound squid, cleaned and cut into rings (optional)
• 1 small lobster or langoustines (optional)

For the Rouille (Traditional Sauce):

• 1 small red bell pepper, roasted and peeled
• 1-2 cloves garlic, minced
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
• 1 egg yolk
• 1/2 cup olive oil
• Salt and pepper, to taste

To Serve:

• Baguette slices, toasted

Instructions

1. Prepare the Broth:

1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, leeks, and garlic. Cook until softened, about 5-7 minutes.
2. Add Tomatoes and Fennel: Stir in the chopped tomatoes and sliced fennel. Cook for another 5 minutes until the vegetables begin to break down.
3. Add Herbs and Spices: Add the fennel seeds, bay leaf, thyme, orange zest, and saffron. Stir to combine.
4. Deglaze with Wine: Pour in the white wine and let it simmer for a few minutes to reduce slightly.
5. Add Stock: Pour in the fish stock. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.

2. Prepare the Rouille:

1. Blend Ingredients: In a blender or food processor, combine the roasted red bell pepper, minced garlic, saffron with its soaking water, and egg yolk. Blend until smooth.
2. Emulsify: With the blender running, slowly drizzle in the olive oil until the mixture thickens and emulsifies. Season with salt and pepper to taste. Set aside.

3. Cook the Seafood:

1. Add Fish: Add the firm white fish chunks to the simmering broth. Cook for about 5 minutes.
2. Add Shellfish and Squid: Add the shellfish (mussels, clams, shrimp) and squid rings (if using). Cook until the shellfish open and the shrimp turn pink, about 5-7 minutes. Discard any shellfish that do not open.
3. Add Lobster/ Langoustines: If using lobster or langoustines, add them at the same time as the shellfish. Cook until they turn bright red and are cooked through, about 5-7 minutes.

4. Serve:

1. Toast Baguette: Toast the baguette slices.
2. Plate: Ladle the bouillabaisse into large bowls, making sure to include a variety of fish and shellfish in each serving.
3. Add Rouille: Spread the rouille on the toasted baguette slices and serve alongside the stew.

Tips:

• Fresh Seafood: Use the freshest seafood available for the best flavor.
• Customize: Bouillabaisse is versatile; you can customize it with your favorite seafood and fish.
• Serve Immediately: Serve the bouillabaisse immediately while hot to enjoy the full flavors.

Enjoy your homemade Bouillabaisse