📝 About This Recipe
Transport yourself to the vibrant port of Marseille with this authentic, slow-simmered seafood masterpiece. This Bouillabaisse features a deeply aromatic broth layered with fennel, orange zest, and premium saffron, providing a golden stage for a medley of tender white fish and shellfish. It is a celebratory dish that honors the tradition of the Mediterranean, offering a complex balance of briny depth and bright, herbaceous notes.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 large Fennel bulb (thinly sliced, fronds reserved)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 Yellow onion (finely diced)
- 6 Garlic cloves (smashed and minced)
The Golden Broth
- 2 cups Canned crushed tomatoes (preferably San Marzano)
- 1 cup Dry white wine (such as Sauvignon Blanc or Muscadet)
- 6 cups High-quality seafood stock (homemade or low-sodium store bought)
- 1/2 teaspoon Saffron threads (crushed)
- 2 strips Orange zest (removed with a vegetable peeler)
- 1 Bouquet Garni (thyme, bay leaf, and parsley tied together)
The Seafood
- 1.5 pounds Firm white fish fillets (Monkfish, Halibut, or Red Snapper cut into large chunks)
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 1 pound Mussels (scrubbed and debearded)
- 1 pound Clams (scrubbed)
The Rouille and Garnish
- 1/2 cup Mayonnaise (for the quick Rouille)
- 1/4 teaspoon Cayenne pepper
- 1 Baguette (sliced and toasted with olive oil)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the sliced fennel, leeks, and onion, 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 another 2 minutes until fragrant, being careful not to let the garlic burn.
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3
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, which should take about 5 minutes.
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4
Add the crushed tomatoes, seafood stock, saffron threads, orange zest strips, and the bouquet garni. Season lightly with salt and black pepper.
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5
Bring the liquid to a gentle boil, then reduce the heat to low. Cover partially and allow the broth to slow-simmer for 45 minutes to develop a deep, complex flavor.
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6
While the broth simmers, prepare the Rouille by whisking together the mayonnaise, a pinch of saffron, a clove of minced garlic, and the cayenne pepper in a small bowl. Set aside in the fridge.
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7
Taste the broth after 45 minutes. Remove the orange zest and the bouquet garni. Adjust seasoning with salt if necessary.
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8
Gently add the firm white fish chunks to the simmering broth. Cook for 3-4 minutes.
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9
Add the clams and mussels, covering the pot tightly. Cook for 5 minutes.
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10
Add the shrimp and cook for an additional 2-3 minutes until the shrimp are pink and the shells of the mussels and clams have opened. Discard any shellfish that remain closed.
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11
Ladle the seafood and broth into wide, shallow bowls, ensuring everyone gets a variety of fish and shellfish.
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12
Garnish with fresh parsley and reserved fennel fronds. Serve immediately with toasted baguette slices and a generous dollop of Rouille.
💡 Chef's Tips
Always use a variety of fish to ensure a complex flavor; aim for at least three different types. Don't skip the orange zest; it provides a subtle floral note that defines authentic Bouillabaisse. If the broth feels too thin, you can mash one or two pieces of the cooked fish back into the liquid to thicken it naturally. Ensure your mussels and clams are alive before cooking; they should be tightly closed or close when tapped. Use the highest quality saffron you can find—it is the soul of the dish.
🍽️ Serving Suggestions
Serve with a chilled bottle of Provençal Rosé or a crisp Vermentino. Provide an extra bowl on the table for discarded shells. Rub a raw garlic clove over the toasted baguette slices before adding the Rouille for extra punch. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the broth. Finish the meal with a light lemon sorbet to cleanse the palate.