Description
Marseille’s legendary Bouillabaisse combines Mediterranean seafood and aromatic herbs in a luxurious broth that sings with coastal flavors. Fishermen’s traditional recipe delivers complex layers of taste, inviting you to savor each spoonful of this classic French coastal delicacy.
Ingredients
Scale
Seafood:
- 1 pound firm white fish fillets (such as cod, halibut, or snapper), cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned
- 1/2 pound clams, cleaned
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 leek, cleaned and sliced
- 2 cloves garlic, minced
- 1 fennel bulb, chopped
- 1 large tomato, peeled and chopped
Herbs, Spices, Liquids, and Additional Ingredients:
- 2 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups (1 liter) fish stock
- 1/2 cup (120 milliliters) dry white wine
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh lemon juice
- 1 baguette, sliced
- 1/4 cup (60 milliliters) rouille sauce (for serving, optional)
Instructions
- In a spacious cooking vessel, warm olive oil at medium temperature, introducing chopped onion, delicate leek, aromatic garlic, and fennel. Gently transform the vegetables, stirring until they soften and release their delightful fragrance, approximately 7-8 minutes.
- Incorporate diced tomatoes, golden saffron threads, earthy thyme, and aromatic bay leaf into the vegetable mixture. Allow these ingredients to intermingle and the tomatoes to gently break down over 2-3 minutes.
- Pour in rich fish stock and crisp white wine, creating a flavorful liquid foundation. Encourage the broth to simmer softly, melding the complex flavors and developing depth for 15-20 minutes. Season with salt and pepper, adjusting to personal taste preferences.
- Carefully introduce an array of seafood – delicate white fish, succulent shrimp, briny mussels, and tender clams. Let the marine treasures poach gently in the fragrant broth for 5-7 minutes until perfectly cooked. Vigilantly remove any shellfish that remain closed.
- Elevate the stew’s brightness by stirring in freshly chopped parsley, vibrant basil, and a splash of zesty lemon juice. Remove from heat to preserve the herbaceous essence.
- Artfully ladle the rich bouillabaisse into warm serving bowls. Accompany with crusty sliced baguette and optional dollop of spicy rouille sauce for an authentic Mediterranean experience.
Notes
- Pick robust, fresh seafood for the most authentic flavor and best texture in your bouillabaisse.
- Use traditional Mediterranean white fish like red mullet, sea bass, or monkfish for true regional authenticity.
- Consider making this gluten-free by replacing baguette with gluten-free bread or serving over cauliflower rice.
- Adjust seafood cooking time based on individual piece sizes to prevent overcooking and maintaining tender, succulent meat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg