Description
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This flavorful dish combines a variety of fresh seafood with aromatic vegetables, saffron, and herbs, simmered to create a rich and comforting broth. Served with toasted baguette slices and optional rouille sauce, it’s a perfect meal to enjoy a taste of the Mediterranean.
Ingredients
Scale
Stew Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 leeks (white parts only), thinly sliced
- 3 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 4 large tomatoes, chopped
- 1/2 teaspoon saffron threads
- 1 teaspoon orange zest
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 teaspoon dried red pepper flakes (optional)
- 1 cup white grape juice or apple cider vinegar, vegetable or fish stock with vinegar
- 4 cups fish stock or water
- 1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced and toasted
- Rouille sauce (optional, for serving)
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, leeks, garlic, and fennel, and sauté for 5–7 minutes until softened and fragrant.
- Add the spices and tomatoes: Stir in chopped tomatoes, saffron threads, orange zest, bay leaves, fresh thyme, and red pepper flakes if using. Cook this mixture for 5 minutes to meld the flavors.
- Add acidic liquid and simmer: Pour in the white grape juice or apple cider vinegar (or vegetable/fish stock with vinegar). Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes to deepen the broth’s flavor.
- Add fish stock and simmer: Pour in 4 cups of fish stock or water, bring to a gentle boil, and season with salt and freshly ground black pepper to taste. Reduce heat to low and simmer for 15–20 minutes, allowing the flavors to develop fully.
- Add seafood and cook: Add the chunks of firm white fish, mussels, shrimp, and scallops to the pot. Cover and cook for 5–7 minutes until the seafood is cooked through and mussels have opened. Discard any mussels that remain closed.
- Final seasoning and serving: Adjust the seasoning with salt and pepper as needed. Serve the bouillabaisse hot alongside toasted baguette slices and optional rouille sauce for spreading or dipping.
Notes
- Use fresh seafood for the best flavor and quality.
- Saffron adds unique flavor and color—don’t omit it if possible.
- Rouille sauce is a traditional garlic and red pepper mayonnaise; you can buy pre-made or make your own for an authentic touch.
- If unavailable, vegetable stock can be used instead of fish stock for a lighter broth.
- Serve immediately after cooking to enjoy the seafood at its best texture and flavor.
