📝 About This Recipe
Transport your senses to the Old Port of Marseille with this quintessential masterpiece of Provençal haute cuisine. This elevated fish stew harmonizes the briny essence of the Mediterranean with a fragrant symphony of saffron, fennel, and orange zest. Prepared with a complex, velvety broth and served with traditional garlic-rubbed crostini and a piquant Rouille, it represents the pinnacle of French coastal elegance.
🥗 Ingredients
The Fish and Shellfish
- 2 pounds Firm White Fish (Monkfish or Red Mullet) (cut into large 3-inch chunks)
- 1.5 pounds Flaky White Fish (Sea Bass or Cod) (cut into large chunks)
- 12 pieces Large Shrimp or Langoustines (peeled and deveined, tails left on)
- 1 pound Mussels or Littleneck Clams (scrubbed and debearded)
The Aromatic Broth (Le Bouillon)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 large Leek (white and light green parts only, thinly sliced)
- 1 medium Yellow Onion (finely diced)
- 1 small Fennel Bulb (thinly sliced, fronds reserved for garnish)
- 4 pieces Garlic Cloves (minced)
- 1 cup Canned Crushed Tomatoes (or 3 ripe tomatoes, peeled and seeded)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Vermentino)
- 6 cups Rich Fish Stock (homemade or high-quality store bought)
- 1/2 teaspoon Saffron Threads (crushed and bloomed in a tablespoon of warm water)
- 2 strips Orange Zest (removed with a vegetable peeler)
- 1 Bouquet Garni (thyme, bay leaf, and parsley tied together)
The Rouille and Accompaniments
- 1 large Egg Yolk (at room temperature)
- 2 pieces Garlic Cloves (mashed into a paste)
- 1/4 teaspoon Cayenne Pepper (or a pinch of piment d'Espelette)
- 1 loaf French Baguette (sliced and toasted)
👨🍳 Instructions
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1
Begin by preparing the base of the broth. In a large, heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the sliced leeks, onion, and fennel, sautéing for 8-10 minutes until soft and translucent but not browned.
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2
Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes and cook for another 5 minutes, allowing the juices to concentrate.
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3
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
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4
Pour in the fish stock and add the bouquet garni, orange zest strips, and the bloomed saffron with its soaking liquid. Season lightly with salt and black pepper.
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5
Bring the broth to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes. This allows the flavors to meld and the broth to slightly intensify.
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6
While the broth simmers, prepare the Rouille. In a small bowl, whisk the egg yolk, garlic paste, cayenne, and a pinch of salt. Slowly drizzle in 1/2 cup of olive oil, whisking constantly until a thick, mayonnaise-like emulsion forms. Stir in a teaspoon of the warm bouillabaisse broth to thin slightly and set aside.
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7
Taste the broth and adjust seasoning. Remove the bouquet garni and the orange zest strips. For a true fine-dining texture, you may strain the broth through a chinois and return it to the pot, though many prefer the rustic texture of the vegetables.
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8
Increase the heat to a gentle boil. Add the firmest fish (monkfish) first, as it takes the longest to cook. Simmer for 4 minutes.
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9
Add the more delicate white fish, the shrimp, and the mussels/clams. Cover the pot and cook for 5-7 minutes, or until the mussels have opened and the fish is opaque and just flakes apart.
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10
Carefully remove the fish and shellfish with a slotted spoon and arrange them on a large warmed platter. Ladle a bit of the hot broth over them to keep them moist.
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11
To serve, place a generous dollop of Rouille on a toasted baguette slice and place it in the bottom of deep wide bowls. Arrange a variety of fish and shellfish on top, then ladle the steaming broth over everything.
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12
Garnish with reserved fennel fronds and a final thread of saffron. Serve immediately while piping hot.
💡 Chef's Tips
Always use a variety of fish; the name 'Bouillabaisse' comes from the Occitan words for 'to boil' and 'to lower the heat,' referring to adding fish at different times. Never let the broth boil vigorously once the fish is added, as this will toughen the seafood; a gentle simmer is key. If you cannot find Mediterranean rockfish, ensure your fish is the freshest possible from a local monger—freshness is more important than specific species. For an authentic deep color and flavor, don't skip blooming the saffron in warm liquid before adding it to the pot. Rub the toasted baguette slices with a raw garlic clove before spreading the Rouille for an extra layer of Provencal flavor.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé from Provence or a mineral-forward white wine like Cassis. Serve with a side of steamed small potatoes tossed in olive oil and sea salt. Accompany with a simple green salad dressed in a sharp lemon vinaigrette to cut through the richness. Offer extra Rouille and toasted crostini in bowls on the table for guests to add as they please. A final drizzle of extra virgin olive oil over the plated dish adds a beautiful sheen and aroma.