CategoryChefs Choice, Fish, Seafood, Soups
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.
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
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