📝 About This Recipe
Transport your senses to the sun-drenched docks of Marseille with this legendary fisherman's stew. This authentic Bouillabaisse features a deeply aromatic broth infused with saffron, fennel, and orange zest, cradling a bounty of pristine seafood. It is a masterclass in French coastal cooking, balancing the rustic charm of a harbor meal with the sophisticated elegance of a gourmet dinner.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Yellow onion (finely diced)
- 1 medium Fennel bulb (cored and thinly sliced)
- 4 pieces Garlic cloves (minced)
- 1 cup Canned crushed tomatoes (or 2 large ripe tomatoes, peeled and chopped)
The Liquid Gold Broth
- 6 cups High-quality fish stock (homemade is best)
- 1 cup Dry white wine (such as Sauvignon Blanc or Muscadet)
- 1/2 teaspoon Saffron threads (crushed)
- 1 strip Dried orange peel (about 2 inches long)
- 3 sprigs Fresh thyme
- 1 piece Bay leaf
The Seafood
- 1.5 lbs Firm white fish fillets (Monkfish, Halibut, or Cod, cut into 2-inch chunks)
- 1 lb Red Mullet or Snapper fillets (cut into large pieces)
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 1 lb Mussels or Clams (scrubbed and debearded)
The Rouille (Garlic Saffron Mayo)
- 1/2 cup Mayonnaise (or 1 egg yolk for traditionalists)
- 2 cloves Garlic (pounded to a paste)
- 1/4 teaspoon Cayenne pepper (adjust for heat)
- 1 tablespoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by making the Rouille. In a small bowl, whisk together the mayonnaise, garlic paste, lemon juice, cayenne, and a pinch of saffron. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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2
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat.
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3
Add the sliced leeks, diced onion, and fennel. Sauté for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for 1 minute until fragrant.
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5
Add the tomatoes and cook for another 5 minutes, stirring occasionally, until they begin to break down and release their juices.
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6
Pour in the white wine, scraping the bottom of the pot to release any flavorful bits. Let it simmer for 2 minutes to reduce slightly.
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7
Add the fish stock, saffron, orange peel, thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 25 minutes.
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8
Taste the broth and season generously with salt and black pepper. Remove the orange peel, thyme sprigs, and bay leaf.
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9
Gently add the firmest fish (like monkfish) to the simmering broth. Cook for 3-4 minutes.
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10
Add the remaining fish fillets, shrimp, and the mussels/clams. Cover the pot and simmer for another 5-7 minutes, or until the fish is opaque and the shells have opened. Discard any shells that remain closed.
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11
Carefully lift the fish and shellfish out of the pot with a slotted spoon and place them in a large serving platter or individual shallow bowls.
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12
Ladle the hot, aromatic broth over the seafood. Serve immediately with toasted baguette slices and the chilled Rouille.
💡 Chef's Tips
Use a variety of fish textures—firm fish won't fall apart, while softer fish add richness to the broth. Never let the broth boil vigorously once the seafood is added, or the fish will become tough. If you can't find high-quality store-bought stock, simmer fish bones with aromatics for 20 minutes to make a quick base. For a deeper orange hue and richer flavor, bloom the saffron in a tablespoon of warm water before adding it to the pot. Always scrub mussels and clams thoroughly under cold water to ensure no sand ends up in your elegant stew.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or baguette rubbed with a raw garlic clove. A chilled bottle of Provence Rosé or a crisp Vermentino pairs beautifully with the saffron notes. Offer a side of steamed fingerling potatoes to make the meal even heartier. Provide an extra bowl on the table for discarded shells to keep the presentation clean. A simple green salad with a sharp vinaigrette is the perfect palate cleanser after this rich stew.