Bouillabaisse
A traditional Provençal fish stew originating from Marseille, featuring an aromatic saffron-infused broth and an assortment of fresh seafood.
Ingredients
For the Broth:
- 2 tbsp olive oil
- 1 fennel bulb, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 orange peel (strip)
- 1 lb ripe tomatoes, chopped
- 1 tsp saffron threads
- 3 cups fish stock
- 1 cup white wine
- 1 bouquet garni (thyme, bay leaf, parsley)
For the Seafood:
- 1 lb firm white fish (halibut/cod), cut in chunks
- 1 lb shellfish (mussels/clams), cleaned
- 8 large shrimp, peeled
- 1 lb scallops
For Serving:
- 1 baguette, sliced
- Rouille sauce (optional)
Instructions
- 1.Sauté Aromatics: In large pot, heat oil and cook fennel, onion, and garlic until soft.2.Build Broth: Add orange peel, tomatoes, saffron, stock, wine, and bouquet garni. Simmer 30 minutes.3.Prepare Seafood: Add fish chunks, cook 5 minutes. Add shellfish and shrimp, cook until shells open (~5-7 minutes). Add scallops last (2 minutes).4.Serve: Discard bouquet garni. Ladle into bowls with broth and seafood. Serve with toasted baguette and rouille.
Notes
- Use at least 3 types of seafood for authentic flavor.
- Crustacean shells can be used to make stock ahead.
- Traditional versions include rascasse (scorpionfish).