📝 About This Recipe
Originating from the vibrant port city of Marseille, this iconic Provençal fisherman's stew is a masterclass in coastal French elegance. It features a symphony of Mediterranean aromatics like fennel, orange zest, and saffron, simmered into a rich, golden broth that cradles a variety of pristine white fish and shellfish. What sets this apart is the traditional service: the broth is enjoyed first with garlic-rubbed croutons and spicy 'Rouille' sauce, followed by the tender seafood, bringing the soul of the French Riviera directly to your table.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality French oil preferred)
- 1 large Leek (white and light green parts only, thinly sliced)
- 1 Yellow onion (finely diced)
- 1 small Fennel bulb (cored and thinly sliced)
- 4 Garlic cloves (minced)
- 1 cup Canned crushed tomatoes (or 2 large ripe tomatoes, peeled and chopped)
The Broth and Spices
- 6 cups Fish stock (high quality or homemade if possible)
- 1/2 teaspoon Saffron threads (crushed)
- 2 strips Orange zest (removed with a vegetable peeler)
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Muscadet)
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 (scrubbed and debearded)
For the Rouille and Serving
- 1/2 cup Mayonnaise (base for the quick rouille)
- 1/4 teaspoon Cayenne pepper (adjust to heat preference)
- 1 loaf French baguette (sliced and toasted)
👨🍳 Instructions
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1
Prepare the Rouille: In a small bowl, whisk together the mayonnaise, one minced garlic clove, a pinch of saffron, and cayenne pepper. Cover and refrigerate to let the flavors meld.
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2
In a large heavy-bottomed pot or 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 8-10 minutes until they are soft and translucent, but not browned. Add the remaining minced garlic and cook for another minute until fragrant.
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4
Stir in the crushed tomatoes, thyme, orange zest, and bay leaf. Cook for 5 minutes, allowing the tomatoes to break down slightly.
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5
Deglaze the pot by pouring in the white wine, scraping any bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
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6
Add the fish stock and the crushed saffron threads. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer gently for 20-25 minutes to develop the base flavors.
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7
Taste the broth. Season with salt and freshly ground black pepper as needed. Remove the orange zest strips and bay leaf.
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8
Gently place the firmest fish (monkfish or snapper) into the simmering broth. Cook for 4 minutes.
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9
Add the more delicate fish (cod or sea bass) and the shrimp. Simmer for another 3 minutes.
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10
Finally, add the mussels. Cover the pot and cook for 3-5 minutes, or until the mussels have opened and the fish is opaque and flakes easily. Discard any mussels that remain closed.
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11
To serve traditionally, carefully remove the fish and shellfish with a slotted spoon and place them on a large warmed platter. Pour the broth into a separate tureen or individual wide bowls.
💡 Chef's Tips
Always use a variety of fish to ensure a complex flavor; at least three different types are recommended for authenticity. Do not overcook the seafood; it should be just tender and added in stages based on thickness. If you can find it, use a splash of Pastis (anise liqueur) at the end for an extra layer of Provençal depth. Make sure your saffron is high quality; its floral aroma is the backbone of a true Bouillabaisse. Rub the toasted baguette slices with a raw garlic clove while they are still warm for maximum flavor.
🍽️ Serving Suggestions
Serve with a chilled bottle of dry Provençal Rosé or a crisp Vermentino. Accompany with a side of steamed small potatoes tossed in parsley and olive oil. Place a generous dollop of Rouille on the toasted baguette and float it directly in the broth. Follow the meal with a light green salad dressed in a simple lemon vinaigrette to cleanse the palate. A platter of fresh citrus segments or a lemon sorbet makes for a refreshing dessert.