Bouillabaisse

Bouillabaisse

Bouillabaisse is the legendary seafood stew of Marseille, a dish that is both humble and spectacular. Its soul is a rich, saffron-infused broth, built from the very fish and shellfish that are served within it.

This recipe is designed to be approachable for the home cook while staying true to the spirit of this Provençal classic. It's a perfect dish for a special occasion or a leisurely weekend meal.

Authentic Provençal Bouillabaisse

The magic of bouillabaisse lies in the quality of the seafood and the depth of the broth. The key is using a variety of fish and shellfish, including some less expensive, bony fish to create a rich fumet (broth).

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

A Note on the Fish

Traditionally, bouillabaisse uses rockfish, sea robin, and other local Mediterranean fish. For a more accessible version, use a mix of the following:

For the Broth (Flavor Base): Ask your fishmonger for fish heads and bones (from snapper, sea bass, or halibut are excellent). This is non-negotiable for a deep flavor.

For the Stew (to be eaten):

Firm, Meaty Fish: 1 lb monkfish, halibut, or sea bass, cut into 2-inch chunks.

Flaky Fish: 1 lb cod, haddock, or snapper, cut into 2-inch chunks.

Shellfish: 1 lb mussels and/or littleneck clams, scrubbed well.

Optional: ½ lb large shrimp or langoustines, peeled and deveined (save the shells for the broth!).

Ingredients

For the Broth:

• ¼ cup extra-virgin olive oil
• 2 leeks (white and light green parts only), thinly sliced and well-rinsed
• 1 large fennel bulb, chopped
• 1 large onion, chopped
• 4-6 cloves garlic, thinly sliced
• 1 (28-ounce / 794g) can whole peeled tomatoes, crushed by hand
• 1 cup dry white wine (like a Sauvignon Blanc or Provence rosé)
• 6 cups fish stock or clam juice (or a combination)
• 1 large strip of orange zest
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 generous pinch of saffron threads (about ½ tsp)
• 1 tsp fennel seeds, lightly crushed
• 1 tsp salt (or to taste)
• ½ tsp freshly ground black pepper
• Fish heads and bones (about 1 lb)

For the Rouille (Garlic-Saffron Mayonnaise):

• 1 small potato (about 6 oz), peeled and cubed
• 2-3 cloves garlic, peeled
• 1 large egg yolk, at room temperature
• A pinch of the saffron threads (soaked in 1 tsp of warm water)
• Pinch of cayenne pepper
• ½ cup neutral oil (like grapeseed or sunflower)
• 2 tbsp extra-virgin olive oil
• Salt and lemon juice to taste

For Serving:

1 baguette, sliced and grilled or toasted into croutons

Instructions

Part 1: Make the Broth

Sauté the Aromatics: In a very large pot or Dutch oven, heat the ¼ cup of olive oil over medium heat. Add the leeks, fennel, and onion. Cook, stirring occasionally, until very soft and translucent, about 10-12 minutes. Do not let them brown.

Add Flavor: Add the sliced garlic, fennel seeds, bay leaf, and thyme sprigs. Cook for another 2 minutes until fragrant.

Deglaze and Simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to cook off the alcohol.

Build the Broth: Add the crushed tomatoes, fish stock, orange zest, salt, pepper, and the saffron threads. Stir everything together.

Add the Fish Bones: Add the fish heads and bones (and shrimp shells, if using) to the pot. Bring the broth to a gentle simmer. Once simmering, reduce the heat to low, partially cover, and let it cook for at least 30-40 minutes. The broth will become incredibly fragrant and richly flavored.

Strain the Broth: This is a crucial step for a refined soup. Set a large bowl in the sink and place a fine-mesh sieve lined with cheesecloth over it. Carefully ladle the broth through the sieve. Discard the solids. You should be left with a beautiful, clear, golden-orange broth.

Part 2: Make the Rouille

While the broth is simmering, boil the potato and garlic cloves in a small pot of salted water until the potato is very tender, about 15 minutes. Drain well.

In a food processor, combine the cooked potato and garlic. Pulse until smooth.

Add the egg yolk, the saffron (with its soaking water), and a pinch of cayenne. With the processor running, very slowly drizzle in the neutral oil, followed by the olive oil, until the mixture is thick and emulsified, like mayonnaise.

Season the rouille with salt and a squeeze of lemon juice to taste. Set aside.

Part 3: Cook the Seafood and Assemble

Cook the Shellfish: Return the strained broth to the pot and bring it to a steady simmer over medium heat. Add the mussels and/or clams. Cover the pot and cook for 4-6 minutes, or until the shells have opened. Discard any that remain closed.

Cook the Fish: Gently add the chunks of firm fish (monkfish/halibut) to the simmering broth. Cook for 3 minutes. Then, add the flakier fish (cod/snapper) and the shrimp (if using). Cook for another 3-4 minutes, or until all the fish is just cooked through and opaque. Be careful not to overcook it.

Serve Immediately: Arrange the fish and shellfish in large, warm soup bowls. Ladle the hot broth over the seafood.

Garnish: Spread a generous dollop of the rouille onto a crouton or a slice of grilled baguette. Float the rouille-topped crouton on top of the soup. Serve with extra croutons on the side.

Enjoy your magnificent, homemade bouillabaisse