Bouillabaisse

Bouillabaisse is a classic Provençal seafood stew featuring a rich saffron broth filled with a variety of fresh fish and shellfish. Served with crusty bread and a dollop of rouille, it’s a hearty and elegant dish perfect for any occasion.

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Bouillabaisse is a traditional fish stew from the coastal regions of France, celebrated for its rich flavors and aromatic broth. This hearty fish soup is made by combining an array of fresh seafood, including John Dory, with a fragrant base of tomato purée, saffron, and herbs. The seafood is carefully added to the simmering broth, allowing the flavors to blend while keeping the fish tender and flaky.

The key to a perfect bouillabaisse is to gently simmer the ingredients, ensuring that each component retains its delicate texture while infusing the broth with deep, oceanic flavors. A touch of orange zest enhances the complexity of the dish, while a final seasoning of freshly ground black pepper brings balance to the stew.

Traditionally, bouillabaisse is served with bouillabaisse sauce, a classic French rouille made with egg yolk, garlic, and olive oil, spread over crispy bread. This addition adds a creamy, garlicky depth that complements the broth beautifully.

Whether enjoyed as a comforting meal or a gourmet dining experience, bouillabaisse captures the essence of Mediterranean cuisine. Serve it with crusty bread and a glass of white wine for an unforgettable taste of southern France.

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For the broth:
• 2 tbsp olive oil
• 1 large onion (chopped)
• 2 leeks (white parts only, sliced)
• 4 garlic cloves (minced)
• 2 large tomatoes (chopped)
• 1/4 cup white wine
• 1.5 liters fish stock
• 1 tsp saffron threads
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

For the seafood:
• 300g firm white fish (e.g., cod or monkfish)
• 200g mussels (cleaned and debearded)
• 200g shrimp (peeled and deveined)
• 200g clams (cleaned)

For garnish:
• Fresh parsley (chopped)
• Crusty bread slices
• Rouille sauce (optional)

Step 1: Prepare the broth
1. Heat olive oil in a large pot over medium heat. Add onion, leeks, and garlic, and sauté until soft and fragrant.
2. Stir in the chopped tomatoes and cook for 5 minutes.
3. Deglaze the pot with white wine, scraping any bits off the bottom.
4. Add the fish stock, saffron, thyme, and bay leaf. Season with salt and pepper. Simmer for 20 minutes.

Step 2: Add the seafood
1. Cut the white fish into chunks.
2. Add the mussels, clams, and white fish to the simmering broth. Cook for 5 minutes.
3. Add the shrimp and cook for an additional 3–4 minutes until all the seafood is cooked through and the mussels and clams have opened.

Step 3: Serve
1. Ladle the bouillabaisse into bowls, ensuring a mix of seafood in each portion.
2. Garnish with fresh parsley and serve with crusty bread and rouille on the side.