French Bouillabaisse

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

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

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

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

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

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.