📝 About This Recipe
Transport your senses to the bustling Old Port of Marseille with this quintessential Provençal masterpiece. This aromatic stew is a symphony of the sea, blending firm white fish, succulent shellfish, and a golden broth infused with saffron, fennel, and orange zest. It is more than just a soup; it is a celebration of coastal heritage, served traditionally with crusty baguette and a fiery, garlic-laden rouille.
🥗 Ingredients
The Aromatic Base
- 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 (cored and thinly sliced)
- 4 Garlic cloves (minced)
- 1 cup Canned crushed tomatoes (or 3 ripe tomatoes, peeled and chopped)
The Broth and Spices
- 6 cups Fish stock (high quality or homemade)
- 1 cup Dry white wine (such as Sauvignon Blanc or Muscadet)
- 1/2 teaspoon Saffron threads (crushed)
- 2 strips Orange zest (wide strips removed with a vegetable peeler)
- 3 sprigs Fresh thyme
- 1 Bay leaf
The Seafood
- 1.5 pounds Firm white fish fillets (such as Monkfish, Halibut, or Red Snapper, cut into large chunks)
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 1 pound Mussels or Clams (scrubbed and debearded)
Rouille Sauce
- 1/2 cup Mayonnaise (or a traditional yolk and oil emulsion)
- 2 Garlic cloves (mashed into a paste)
- 1/4 teaspoon Cayenne pepper (or Harissa paste for heat)
- 1 pinch Saffron (soaked in a teaspoon of warm water)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks, onion, and fennel, sautéing for about 8-10 minutes until soft 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 and cook for 5 minutes, allowing them to break down and release their juices.
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3
Pour in the white wine, scraping any browned bits from the bottom of the pot. Let it simmer and reduce by half, which should take about 3-4 minutes.
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4
Add the fish stock, saffron (with its soaking liquid), orange zest strips, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce heat and simmer partially covered for 25 minutes to allow the flavors to marry.
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5
While the broth simmers, prepare the Rouille. In a small bowl, whisk together the mayonnaise, garlic paste, cayenne, and saffron liquid. Cover and refrigerate until serving.
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6
Taste the broth. Remove the orange zest, thyme sprigs, and bay leaf. Season generously with sea salt and freshly cracked black pepper.
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7
Add the densest fish first (like monkfish). Simmer for 3 minutes. Then, add the remaining white fish chunks and the shrimp.
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8
Gently nestle the mussels or clams into the liquid. Cover the pot and cook for 5-7 minutes, or until the shells have opened and the fish is opaque and flakes easily.
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9
Discard any mussels or clams that have not opened. Be careful not to over-stir, as you want the fish chunks to remain intact.
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10
To serve, place a dollop of Rouille onto a toasted baguette slice. Place the seafood in wide, shallow bowls, ladle the golden broth over the top, and serve immediately.
💡 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, essential brightness that cuts through the rich seafood flavors. If you can't find fresh fish stock, use a high-quality clam juice diluted with a little water rather than a generic bouillon cube. Keep the seafood pieces large (about 2-inch chunks) so they don't disintegrate during the final simmering process. For an extra authentic touch, rub the toasted baguette slices with a raw garlic clove before adding the rouille.
🍽️ Serving Suggestions
Serve with a chilled bottle of Provençal Rosé or a crisp Vermentino. Accompany with extra toasted baguette slices for soaking up every drop of the broth. A simple side salad of bitter greens with a lemon vinaigrette cleanses the palate perfectly. For a traditional presentation, serve the broth first as a soup, followed by the seafood on a separate platter.