📝 About This Recipe
Transport your senses to the Old Port of Marseille with this quintessential French fisherman’s stew, naturally gluten-free and brimming with the treasures of the sea. This elegant preparation features a complex, aromatic broth infused with fennel, orange zest, and premium saffron, cradling a variety of firm and tender white fish. It is a celebration of Provencal coastal flavors, offering a sophisticated balance of briny depth and citrus brightness that makes it the ultimate centerpiece for a seaside-inspired dinner party.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality Provencal oil preferred)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Yellow onion (finely diced)
- 1 large Fennel bulb (cored and thinly sliced, fronds reserved for garnish)
- 4 Garlic cloves (smashed and minced)
- 1.5 cups Canned crushed tomatoes (or 3 large ripe tomatoes, peeled and seeded)
The Broth and Aromatics
- 6 cups High-quality seafood stock (ensure certified gluten-free)
- 1/2 teaspoon Saffron threads (crushed)
- 2 strips Orange zest (removed with a vegetable peeler)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Rosé)
- 1 Bouquet Garni (thyme sprigs, bay leaf, and parsley tied together)
The Seafood
- 1.5 lbs Firm white fish fillets (Monkfish, Halibut, or Cod cut into 2-inch chunks)
- 1 lb Red Mullet or Red Snapper fillets (cut into 2-inch chunks)
- 12 pieces Large shrimp (peeled and deveined, tails left on)
- 1 lb Mussels (scrubbed and debearded)
Gluten-Free Rouille and Garnish
- 1/2 cup Gluten-free mayonnaise (base for the quick rouille)
- 1/8 teaspoon Cayenne pepper (for a hint of heat)
- 1 loaf Gluten-free baguette (sliced and toasted with olive oil)
👨🍳 Instructions
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1
Begin by preparing the saffron infusion. Place the crushed saffron threads in a small bowl with 2 tablespoons of warm water and set aside to bloom for at least 15 minutes.
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2
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the sliced leeks, onion, and fennel. Sauté for 8-10 minutes until soft and translucent but not browned.
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3
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomatoes and cook for another 5 minutes, breaking them down with a wooden spoon.
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4
Deglaze the pot with the white wine, scraping up any flavorful bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
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5
Pour in the seafood stock, the saffron water (and threads), orange zest strips, and the bouquet garni. Season with a pinch of salt and black pepper.
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6
Bring the liquid to a boil, then immediately reduce to a gentle simmer. Let the broth develop flavors for 25-30 minutes uncovered. The liquid should reduce slightly and become rich and aromatic.
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7
While the broth simmers, prepare the Rouille. In a small bowl, whisk together the mayonnaise, one minced garlic clove, a pinch of saffron, and the cayenne pepper. Refrigerate until serving.
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8
Taste the broth and adjust the seasoning. Remove the bouquet garni and the orange zest strips.
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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, shrimp, and mussels. Cover the pot and cook for another 4-5 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, place a toasted gluten-free baguette slice in the bottom of each wide shallow bowl. Carefully ladle the fish and broth over the bread.
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12
Top each serving with a generous dollop of the saffron rouille and a sprinkle of reserved fennel fronds.
💡 Chef's Tips
Always use a variety of fish; the contrast between firm and tender textures is key to an authentic Bouillabaisse. Don't skip the orange zest—it provides a subtle floral note that cuts through the richness of the seafood. If your broth feels too thin, you can blend a ladleful of the vegetables (before adding fish) and stir it back in to thicken. Ensure your mussels are fresh by checking that they are tightly closed before cooking; if open, tap them—if they don't close, discard them. For the best flavor, make the broth a few hours in advance and reheat it just before adding the seafood.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Rosé from Provence or a crisp Vermentino. Serve with a side of steamed fingerling potatoes tossed in parsley and olive oil. A simple green salad with a sharp lemon vinaigrette balances the richness of the stew. Provide an extra bowl on the table for discarded shells and plenty of napkins. For an extra touch of luxury, add a few seared scallops on top just before serving.