📝 About This Recipe
Transport your senses to the sun-drenched port of Marseille with this legendary fisherman’s stew. This masterpiece combines a complex, saffron-infused tomato broth with an array of delicate white fish and briny shellfish, creating a symphony of Mediterranean flavors. It is a celebratory dish that balances rustic charm with culinary elegance, served traditionally with toasted baguette and a pungent, velvety garlic-chili rouille.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 Leek (white and light green parts only, thinly sliced)
- 1 large Yellow onion (finely diced)
- 1 medium Fennel bulb (thinly sliced, fronds reserved for garnish)
- 4 Garlic cloves (minced)
The Broth & Seasoning
- 14 ounces Canned crushed tomatoes (or 3 large ripe tomatoes, peeled and seeded)
- 1/2 teaspoon Saffron threads (crushed)
- 1 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 6 cups Rich seafood stock (preferably homemade)
- 2 strips Orange zest (removed with a vegetable peeler)
- 1 Bay leaf (fresh or dry)
- 1 whole Star anise (optional, for depth)
The Seafood
- 1.5 pounds Firm white fish fillets (Monkfish, Red Snapper, or Halibut, cut into 2-inch chunks)
- 1 pound Delicate white fish fillets (Cod or Sea Bass, cut into 2-inch chunks)
- 12 pieces Large shrimp (peeled and deveined, tails left on)
- 1 pound Mussels or Clams (scrubbed and debearded)
For the Rouille & Serving
- 1/2 cup Mayonnaise (or 1 egg yolk and oil for traditional emulsion)
- 1 small Roasted red pepper (finely minced to a paste)
- 1/4 teaspoon Cayenne pepper (adjust for heat)
- 1 loaf French Baguette (sliced and toasted)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the sliced leek, onion, and fennel. Sauté for 8-10 minutes until softened and translucent, but not browned.
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2
Stir in the minced garlic and cook for another 1 minute until fragrant. Add the tomatoes, saffron, orange zest, bay leaf, and star anise, stirring to combine.
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3
Pour in the white wine and bring to a simmer. Allow it to reduce by half, which should take about 5 minutes. This concentrates the flavor and removes the raw alcohol bite.
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4
Add the seafood stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover partially, and let the broth simmer gently for 25-30 minutes to allow the aromatics to meld.
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5
While the broth simmers, prepare the Rouille. In a small bowl, whisk together the mayonnaise, minced roasted red pepper, one clove of mashed garlic, a pinch of saffron, and cayenne. Set aside in the refrigerator.
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6
Taste the broth and season generously with salt and black pepper. Remove the orange zest strips, bay leaf, and star anise.
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7
Add the 'firm' fish (monkfish or snapper) to the pot first, as they take longer to cook. Simmer for 4 minutes.
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8
Gently add the 'delicate' fish (cod or sea bass) and the shrimp. Finally, tuck the mussels or clams into the liquid. Cover the pot tightly.
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9
Steam for 5-7 minutes. The dish is ready when the fish is opaque and flakes easily, the shrimp are pink and curled, and the mussels/clams have opened wide. Discard any shellfish that remain closed.
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10
To serve, place a piece of toasted baguette in the bottom of each wide bowl. Ladle a generous amount of broth over the bread, then carefully arrange a variety of fish and shellfish on top.
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11
Garnish with reserved fennel fronds and serve immediately with extra toasted bread and the bowl of Rouille on the side for guests to swirl into their soup.
💡 Chef's Tips
Use a variety of fish textures; the contrast between meaty monkfish and flaky cod is essential for an authentic experience. Do not overcook the seafood! Add them in stages based on thickness to ensure everything is perfectly tender. If you can't find high-quality seafood stock, make a quick one by simmering shrimp shells and fish bones with onion and parsley for 20 minutes. For the best saffron flavor, bloom the threads in a tablespoon of warm water or wine before adding to the pot. Always scrub your mussels and clams thoroughly under cold water to remove any sand that could ruin the broth.
🍽️ Serving Suggestions
Serve with a chilled bottle of Provençal Rosé or a crisp Vermentino to cut through the richness of the saffron. Provide a 'discard bowl' at the table for guests to place their empty mussel and clam shells. Rub a raw garlic clove onto the toasted baguette slices while they are still hot for an extra layer of flavor. Follow the meal with a light green salad tossed in a simple lemon vinaigrette to cleanse the palate. A side of steamed baby potatoes can be added directly to the bowl for a heartier meal.