Bouillabaisse - European Recipe

Bouillabaisse

🌍 European, Marseille, Provence, France Difficulty: ●●●○○

Marseille fishermen made bouillabaisse from unsellable rockfish; saffron and fennel are signatures of Provençal trade routes.

Ingredients

• 1.5 kg mixed firm fish (monkfish, sea bass, red snapper), cut into chunks
• 500 g shellfish (mussels, clams, shrimp)
• 400 g canned chopped tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 fennel bulb, sliced
• 2 leeks, sliced
• 1 tsp saffron threads, soaked in 3 tbsp warm water
• 1 tsp dried thyme
• 1 bay leaf
• 1 strip orange zest
• 150 ml dry white wine
• 1 litre fish stock
• 3 tbsp olive oil
• Salt, pepper, and cayenne to taste
• Crusty bread and rouille (garlic-saffron mayo) to serve

Method

1. Heating — Heat olive oil in a large pot; sweat onion, leeks, and fennel until soft, about 8 minutes.
2. Adding — Add garlic; cook 1 minute.
3. Stirring — Stir in tomatoes, saffron water, orange zest, thyme, and bay leaf.
4. Pouring — Pour in white wine; boil 2 minutes.
5. Adding — Add fish stock; bring to a rolling boil and cook 15 minutes to meld flavors.
6. Adding — Add firmest fish first; cook 5 minutes.
7. Adding — Add delicate fish and shellfish; cook until mussels open and shrimp turn pink, about 5 minutes.
8. Seasoning — Season with salt, pepper, and cayenne.
9. Ladling — Ladle broth over toasted bread rounds spread with rouille; serve fish separately on platter.

Tags: mixed firm fish, shellfish, canned chopped tomatoes, onion, garlic · Source: Observatory Recipe Research Kitchen