📝 About This Recipe
Hailing from the sun-drenched port of Marseille, this legendary fisherman's stew is a masterclass in coastal French soul food. It features a symphony of firm and flaky white fish, tender shellfish, and a golden, aromatic broth infused with saffron, fennel, and orange zest. Served with traditional crusty baguette and a spicy, garlicky Rouille, it is more than just a soup—it is a celebration of the Mediterranean sea.
🥗 Ingredients
The Broth Base
- 1/4 cup Extra-virgin olive oil (high quality)
- 1 large Leek (white and light green parts only, sliced)
- 1 medium Yellow onion (finely diced)
- 1 small Fennel bulb (cored and thinly sliced)
- 4 cloves Garlic (minced)
- 1 cup Canned crushed tomatoes (or 2 large ripe tomatoes, peeled and chopped)
- 1 cup Dry white wine (such as Sauvignon Blanc or Muscadet)
- 6 cups Fish stock (homemade or high-quality store-bought)
- 1/2 teaspoon Saffron threads (crushed)
- 2 strips Orange zest (removed with a vegetable peeler)
- 3 sprigs Fresh thyme
The Seafood
- 1.5 lbs Firm white fish (Monkfish, Halibut, or Cod, cut into 2-inch chunks)
- 1 lb Red Snapper or Sea Bass (filleted and cut into chunks)
- 12 pieces Large Shrimp (peeled and deveined, tails left on)
- 1 lb Mussels (scrubbed and debearded)
The Rouille (Spicy Garlic Sauce)
- 1/4 cup Roasted red pepper (from a jar, drained)
- 2 cloves Garlic (mashed to a paste)
- 1/2 cup Mayonnaise (or a traditional olive oil emulsion)
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Lemon juice
👨🍳 Instructions
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1
Prepare the Rouille first: In a food processor or using a mortar and pestle, blend the roasted red pepper, garlic paste, mayonnaise, cayenne, and lemon juice until smooth. Refrigerate until serving to let flavors marry.
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2
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the sliced leeks, onion, and fennel.
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3
Sauté the vegetables for about 8-10 minutes until they are soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomatoes and cook for another 3 minutes until they begin to break down.
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5
Pour in the white wine and turn the heat to medium-high. Let it boil and reduce by half, which should take about 5 minutes.
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6
Add the fish stock, saffron threads, orange zest strips, and thyme sprigs. Season with a pinch of salt and black pepper.
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7
Bring the liquid to a boil, then reduce heat to low and simmer, uncovered, for 25 minutes to develop the deep, aromatic base.
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8
Remove the orange zest and thyme sprigs from the broth and discard them. Taste the broth and adjust seasoning if necessary.
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9
Add the firmest fish first (like monkfish or halibut). Simmer gently for 4 minutes.
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10
Add the snapper or cod, followed by the shrimp and mussels. Cover the pot.
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11
Cook for 5-7 minutes, or until the fish is opaque and the mussels have opened wide. Discard any mussels that remain closed.
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12
Carefully ladle the fish and shellfish into wide, shallow bowls, then pour the golden broth over the top. Serve immediately with toasted baguette and the Rouille.
💡 Chef's Tips
Use a variety of fish to get the authentic depth of flavor—at least three different kinds is best. Do not overcook the seafood; the residual heat of the broth will continue to cook the delicate white fish. If you can't find high-quality fish stock, use bottled clam juice diluted with a little water. Always toast your baguette slices with a rub of raw garlic and a drizzle of olive oil for the ultimate crunch. For a truly traditional presentation, serve the broth first as a starter, followed by the fish on a separate platter.
🍽️ Serving Suggestions
A chilled bottle of Rosé from Provence or a crisp Vermentino. Toasted sourdough or French baguette slices slathered in Rouille. A simple green salad with a sharp vinaigrette to cleanse the palate. Freshly chopped parsley or fennel fronds sprinkled over the top for a pop of color. Extra lemon wedges on the side for those who like a brighter acidity.