Bouillabaisse

Prep time: 30 minutes

Cook time: 45 minutes

Total time: ~1 hour 15 minutes

Servings: 6 servings

Country of Origin

France (Marseille / Mediterranean coast)

Description

Bouillabaisse is the legendary fisherman’s stew of Marseille. Originating as a simple meal cooked on the beach by fishermen using bony rockfish they couldn't sell, it has evolved into a highly refined culinary art. The hallmark of an authentic Bouillabaisse is a highly aromatic, saffron-scented broth cooked with olive oil, fennel, tomatoes, and garlic, in which a specific sequence of local Mediterranean fish and shellfish are poached.

Presentation & How It's Eaten

Traditionally served in two parts: first, the intensely flavorful, boiling-hot broth is ladled into wide bowls over toasted baguette slices slathered with rouille (a thick, spicy garlic-saffron mayonnaise). Second, the poached fish and shellfish are served on a separate platter alongside more broth and rouille, allowing diners to add the fish directly into their soup as they eat.

Ingredients

• 1.5kg (3.3 lbs) mixed firm and tender fish fillets (such as red mullet, sea bass, monkfish, cod, or red snapper), cut into thick chunks

• 500g (1.1 lbs) raw shellfish (such as mussels, clams, and large shrimp)

• 4 tbsp extra virgin olive oil

• 1 large fennel bulb, sliced (reserve fronds for garnish)

• 1 large yellow onion, chopped

• 3 leeks, white and pale green parts only, sliced

• 4 cloves garlic, minced

• 400g (14 oz) canned crushed tomatoes (or ripe fresh tomatoes, peeled and chopped)

• 1/2 tsp saffron threads, crushed

• 1 strip of dried orange peel

• 1 bay leaf

• 1.5 litres rich fish stock

• For the Rouille:

  • 1 egg yolk

  • 2 cloves garlic, mashed into a paste

  • 1/2 tsp saffron threads

  • 1/2 tsp cayenne pepper

  • 120ml (1/2 cup) olive oil

  • Salt to taste

Step-by-Step Directions

1. Sauté Aromatics: In a large, wide stockpot, heat the 4 tablespoons of olive oil over medium heat. Sauté the chopped onion, sliced fennel, and leeks for 8 to 10 minutes until soft and translucent but not browned. Add the minced garlic and cook for 1 minute.

2. Build the Broth Base: Add the crushed tomatoes, crushed saffron, orange peel, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes to allow the flavors to meld and the liquid to reduce slightly.

3. Blend the Base (Optional for smooth broth): Discard the orange peel and bay leaf. For a traditional, velvety base, use an immersion blender to lightly purée the broth until it is somewhat smooth but still textured.

4. Make the Rouille: In a small bowl, whisk together the egg yolk, garlic paste, saffron, cayenne pepper, and a pinch of salt. Slowly drizzle in the olive oil drop-by-drop while whisking vigorously until the mixture emulsifies into a thick, golden mayonnaise. Cover and chill.

5. Poach the Fish in Sequence: Bring the broth back to a gentle simmer. Add the firmest fish (like monkfish or cod) first, poaching for 4 minutes. Next, add the softer fish (like sea bass or snapper) and the shellfish (shrimp, mussels, clams). Cover and simmer gently for 5 to 6 minutes, or until the shellfish have opened and the fish is just cooked through. Discard any unopened mussels/clams.

6. Assemble and Serve: Carefully transfer the fish and shellfish to a warm platter. Serve the saffron broth in deep bowls, accompanied by toasted baguette slices, the rouille, and the platter of fish.

Optional

• Fennel Pollen Sprinkle: Dust a pinch of wild fennel pollen over the poached fish platter just before serving to add a highly aromatic, sweet anise finish.

• Lobster Luxury: Incorporate half a lobster tail per person, adding it to the pot alongside the firm fish for an upscale restaurant-style preparation.

• Prevent Sticking: Stir the bottom of the pot thoroughly before adding the fish to make sure no garlic or onion bits have caramelized and stuck to the bottom of the pan.

Cooking Tips

• The Sequential Poach: Do not throw all the fish into the pot at once. Delicate white fish will disintegrate into mush, while firm fish or shrimp will turn rubbery. Adding them in stages according to density ensures every piece is cooked to tender perfection.

• Emulsifying the Rouille: To prevent your rouille from breaking, ensure your egg yolk is at room temperature before starting, and whisk the olive oil in very slowly—literally drop by drop at first—until the emulsified core is established.

Nutrition Facts

(Estimated per serving)

• Calories: ~460 kcal

• Total Fat: 22g

• Saturated Fat: 3.5g

• Cholesterol: 165mg

• Sodium: ~720mg

• Total Carbohydrates: 14g

• Dietary Fiber: 3g

• Sugars: ~4g

• Protein: 48g