French Bouillabaisse

DifficultyIntermediate

Bouillabaisse is a classic Provençal seafood stew from Marseille, France. This fragrant and saffron-infused dish features a rich tomato-based broth, packed with white fish, mussels, shrimp, and clams. Traditionally served with crusty bread and rouille sauce, this dish is a showstopper for seafood lovers.

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Yields4 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
For the Broth
 3 tbsp olive oil
 1 small onion, finely chopped
 1 leek (white part only), sliced
 2 shallots, finely chopped
 4 cloves garlic, minced
 1 tsp red pepper flakes (optional)
 1 cup dry white wine
 3 cups seafood stock or fish broth
 1 can (28 oz) crushed San Marzano tomatoes
 2 tbsp tomato paste
 1 tsp saffron threads (steeped in 2 tablespoons warm water)
 1 bay leaf
 1 tsp dried thyme
 ½ tsp salt
 ½ tsp black pepper
 Zest of 1 orange (for a classic Provençal touch)
For the Seafood
 ¼ kg firm white fish fillets (cod, sea bass, or halibut), cut into chunks
 ¼ kg mussels, scrubbed and debearded
 ¼ kg clams, cleaned
 ¼ kg shrimp, peeled and deveined
 ¼ kg squid, sliced into rings (optional)
For the Rouille Sauce
 1 egg yolk
 1 tsp Dijon mustard
 2 cloves garlic, minced
 ½ tsp saffron-infused water
 ½ tsp smoked paprika
 ¼ cup olive oil
 1 tbsp lemon juice
 Salt, to taste
For Serving
 Crusty French bread, sliced and toasted
 Fresh parsley, chopped
 Extra lemon wedges
Prepare the Broth
1
  • Sauté the Aromatics:
    • Heat olive oil in a large Dutch oven over medium heat.
    • Add onions, leeks, shallots, and garlic, cooking until softened (about 5 minutes).
  • Deglaze with White Wine:
    • Pour in white wine, scraping up any bits from the bottom.
    • Simmer for 2 minutes to reduce slightly.
  • Add Tomatoes and Spices:
    • Stir in crushed tomatoes, tomato paste, seafood stock, saffron water, bay leaf, thyme, red pepper flakes, salt, black pepper, and orange zest.
    • Bring to a gentle boil, then reduce to low heat and simmer for 30 minutes.
Cook the Seafood
2
  • Add White Fish:
    • Place the firm white fish chunks into the broth and simmer for 5 minutes.
  • Add Shellfish and Shrimp:
    • Add mussels, clams, shrimp, and squid (if using).
    • Cover and simmer for 5-7 minutes, or until the mussels and clams open, and shrimp turn pink.
  • Discard Any Unopened Shellfish.
Make the Rouille Sauce
3
  • Whisk the Egg Yolk and Mustard:
    • In a bowl, whisk together egg yolk, Dijon mustard, garlic, saffron water, and smoked paprika.
  • Drizzle in Olive Oil:
    • Slowly whisk in olive oil until the sauce emulsifies.
  • Season and Finish:
    • Stir in lemon juice and salt, adjusting to taste.
Serve and Garnish
4
  • Ladle the Bouillabaisse into Bowls:
    • Divide the seafood evenly.
  • Garnish:
    • Sprinkle with fresh parsley and serve with lemon wedges.
  • Serve with Bread and Rouille:
    • Spread rouille sauce on toasted bread slices and serve alongside.
Pro Tips
5
  • For a Deeper Flavor: Simmer the broth for an extra 30 minutes before adding seafood.
  • Make it Extra Spicy: Add a pinch of cayenne or extra red pepper flakes.
  • Perfect Wine Pairing: Enjoy with a dry French white wine like Chablis or Sauvignon Blanc.

 

Ingredients

For the Broth
 3 tbsp olive oil
 1 small onion, finely chopped
 1 leek (white part only), sliced
 2 shallots, finely chopped
 4 cloves garlic, minced
 1 tsp red pepper flakes (optional)
 1 cup dry white wine
 3 cups seafood stock or fish broth
 1 can (28 oz) crushed San Marzano tomatoes
 2 tbsp tomato paste
 1 tsp saffron threads (steeped in 2 tablespoons warm water)
 1 bay leaf
 1 tsp dried thyme
 ½ tsp salt
 ½ tsp black pepper
 Zest of 1 orange (for a classic Provençal touch)
For the Seafood
 ¼ kg firm white fish fillets (cod, sea bass, or halibut), cut into chunks
 ¼ kg mussels, scrubbed and debearded
 ¼ kg clams, cleaned
 ¼ kg shrimp, peeled and deveined
 ¼ kg squid, sliced into rings (optional)
For the Rouille Sauce
 1 egg yolk
 1 tsp Dijon mustard
 2 cloves garlic, minced
 ½ tsp saffron-infused water
 ½ tsp smoked paprika
 ¼ cup olive oil
 1 tbsp lemon juice
 Salt, to taste
For Serving
 Crusty French bread, sliced and toasted
 Fresh parsley, chopped
 Extra lemon wedges

Directions

Prepare the Broth
1
  • Sauté the Aromatics:
    • Heat olive oil in a large Dutch oven over medium heat.
    • Add onions, leeks, shallots, and garlic, cooking until softened (about 5 minutes).
  • Deglaze with White Wine:
    • Pour in white wine, scraping up any bits from the bottom.
    • Simmer for 2 minutes to reduce slightly.
  • Add Tomatoes and Spices:
    • Stir in crushed tomatoes, tomato paste, seafood stock, saffron water, bay leaf, thyme, red pepper flakes, salt, black pepper, and orange zest.
    • Bring to a gentle boil, then reduce to low heat and simmer for 30 minutes.
Cook the Seafood
2
  • Add White Fish:
    • Place the firm white fish chunks into the broth and simmer for 5 minutes.
  • Add Shellfish and Shrimp:
    • Add mussels, clams, shrimp, and squid (if using).
    • Cover and simmer for 5-7 minutes, or until the mussels and clams open, and shrimp turn pink.
  • Discard Any Unopened Shellfish.
Make the Rouille Sauce
3
  • Whisk the Egg Yolk and Mustard:
    • In a bowl, whisk together egg yolk, Dijon mustard, garlic, saffron water, and smoked paprika.
  • Drizzle in Olive Oil:
    • Slowly whisk in olive oil until the sauce emulsifies.
  • Season and Finish:
    • Stir in lemon juice and salt, adjusting to taste.
Serve and Garnish
4
  • Ladle the Bouillabaisse into Bowls:
    • Divide the seafood evenly.
  • Garnish:
    • Sprinkle with fresh parsley and serve with lemon wedges.
  • Serve with Bread and Rouille:
    • Spread rouille sauce on toasted bread slices and serve alongside.
Pro Tips
5
  • For a Deeper Flavor: Simmer the broth for an extra 30 minutes before adding seafood.
  • Make it Extra Spicy: Add a pinch of cayenne or extra red pepper flakes.
  • Perfect Wine Pairing: Enjoy with a dry French white wine like Chablis or Sauvignon Blanc.

Notes

French Bouillabaisse
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