Bouillabaisse Recipe
Journey to the vibrant heart of the French Riviera with this authentic and delightfully rich Bouillabaisse recipe. Dive into the intoxicating mélange of fresh seafood, aromatic saffron threads, and heartwarming fennel that defines this world-renowned dish. Savor each sip of the complex, layered broth in which each spoonful rewards you with a new, revelatory flavor note.
An integral part of Mediterranean tradition, this delicacy offers more than just a meal—it’s a story, an enduring echo of the seafarers of Marseille. It’s a testament to the rustic, soulful beauty of French cuisine. Come, allow your tastebuds to embark on an unforgettable journey of this culinary masterpiece.
Bouillabaisse: Ingredients and preparation
Ingredients:
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, minced
1 leek, white part only, chopped
1 small fennel bulb or 2 stalks celery, chopped
2 tomatoes, peeled and chopped
1 bay leaf
1 sprig of thyme
1 strip of orange peel
1 pinch of saffron threads
1 teaspoon of salt
3 lbs assorted fish and shellfish (like cod, halibut, mussels, shrimps, clams, scallops)
1 quart fish or vegetable broth
1 cup white wine
Pepper to taste
Toasted baguette slices
Rouille sauce for serving (optional)
Preparation:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, leek, and fennel or celery. Sauté until they’re soft but not browned, which will take about 5 minutes.
2. Add the tomatoes, bay leaf, thyme, orange peel, saffron, salt, and peppers to the pot. Stir and cook for another 2 or 3 minutes.
3. Add the broth and wine to the pot, bring the mixture to a simmer, and let it cook for 20 – 30 minutes.
4. Now, it’s time to add your fish and shellfish. Cut your fish into 2-inch pieces and add them to the pot. If you’re using clams or mussels, make sure they are scrubbed clean. Shrimp should be peeled and deveined. Add all the seafood to the pot and stir gently. Simmer until the fish is cooked through and the shellfish have opened. This should take about 5 minutes. Discard any clams or mussels that haven’t opened.
5. Taste your bouillabaisse and add salt or pepper as needed. Now your bouillabaisse is ready to be served!
6. Serve
How to improve this Bouillabaisse recipe
To elevate your Bouillabaisse, consider adding saffron and a splash of good-quality white wine to your broth base for a richer, more nuanced flavor. Simmer the broth for 2 hours to ensure that all the flavors blend harmoniously.
In addition, use a variety of fresh, local seafood for the best taste. Cook each type separately, adding them back to the soup at the last minute to avoid overcooking. Finally, serve with a side of crusty French bread lightly toasted with a garlic-olive oil rub for a restaurant-quality Bouillabaisse experience at home.
