Introduction:
Bouillabaisse, a traditional French seafood soup, originates from the coastal city of Marseille. This hearty, aromatic dish is a celebration of fresh seafood and Mediterranean flavors, packed with ingredients that transport you straight to the French Riviera. Typically served as a comforting meal, Bouillabaisse combines a variety of fish, shellfish, and fragrant herbs, creating a rich, savory broth that’s both satisfying and full of depth. Whether you’re an experienced home cook or trying out French cuisine for the first time, this recipe will guide you to create an authentic Bouillabaisse right in your own kitchen.
Ingredients:
1 lb (450g) firm white fish fillets (such as cod or haddock), cut into chunks
1/2 lb (225g) shellfish (such as mussels, clams, or shrimp), cleaned and prepared
1 onion, finely chopped
2 tomatoes, chopped
1 leek, thinly sliced
1 fennel bulb, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon saffron threads
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
6 cups fish stock (or water with fish bouillon)
1/2 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon orange zest (optional, for added flavor)
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Crusty baguette, for serving
Rouille sauce (optional, see recipe below for a traditional French sauce accompaniment)
Instructions:
Prepare the Broth:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, leek, fennel, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the chopped tomatoes, tomato paste, saffron, paprika, thyme, rosemary, and bay leaf to the pot. Stir everything together and cook for another 3-4 minutes, allowing the spices to bloom and the tomatoes to soften.
Add the Stock and Wine:
Pour in the fish stock (or water with bouillon) and dry white wine. Bring the mixture to a boil, then reduce the heat to a simmer. Let the broth cook for about 20 minutes, allowing the flavors to meld together.
Cook the Seafood:
Add the firm white fish fillets to the pot and cook for 5-6 minutes until the fish is just tender. Then, add the shellfish (mussels, clams, or shrimp) to the broth. Continue to simmer for another 5-7 minutes, or until the shellfish have opened up and the shrimp are cooked through.
Season and Adjust Flavor:
Taste the broth and adjust the seasoning with salt and pepper as needed. If you like a more citrusy flavor, you can add a little orange zest at this stage. Remove the bay leaf before serving.
Serve the Bouillabaisse:
Ladle the soup into bowls, making sure to distribute the seafood and broth evenly. Sprinkle with fresh parsley and serve with a side of crusty baguette for dipping. For an authentic touch, serve the soup with a dollop of rouille sauce on top (see below for the rouille recipe).
Rouille Sauce (Optional):
Rouille is a traditional French garlic mayonnaise that pairs beautifully with Bouillabaisse. To make the sauce, blend together the following ingredients:
2 egg yolks
2 garlic cloves, minced
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon saffron threads (optional)
Salt, to taste
Blend the ingredients until smooth and creamy, then drizzle the rouille on top of your Bouillabaisse for a rich and flavorful finish.
Tips for Serving and Storing:
Serving: Bouillabaisse is traditionally served with crusty bread, which can be used to soak up the flavorful broth. Some people also serve the dish with rouille sauce on the side for added richness.
Storing: This dish can be stored in an airtight container in the refrigerator for up to 2 days. However, it is best enjoyed fresh, as the seafood may lose its delicate texture after being stored. Reheat gently on the stove when ready to serve.
Make Ahead: Bouillabaisse can be made a day ahead. In fact, the flavors often deepen and improve overnight, making it a great option for meal prep. Just make sure to reheat the soup thoroughly before serving.
Variants:
Vegetarian Bouillabaisse: For a vegetarian version, you can replace the seafood with a variety of hearty vegetables, such as potatoes, zucchini, bell peppers, and tomatoes. Add extra herbs and spices to enhance the flavor.
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