Classic French Seafood Bouillabaisse
60
Prep Time
90
Cook Time
6
Servings
Hailing from the port city of Marseille, Bouillabaisse is far more than a simple fish soup; it is a grand, theatrical celebration of the ocean. Originally a humble dish cooked by fishermen using the bony rockfish they couldn't sell, it has evolved into a luxurious culinary icon. The magic relies entirely on a deeply fortified, saffron-laced fish stock made with fennel, tomatoes, and a splash of anise liqueur. Served traditionally in two courses—first the aromatic broth, followed by the meticulously poached seafood—it is always accompanied by crispy croutons slathered in rouille, a potent garlic and saffron mayonnaise.
📖 The Recipe
🍅 Ingredients
- 🍅 For the Fish Stock (The Base):
- 2 lbs white fish bones and heads (gills removed, washed meticulously)
- 1 large onion, roughly chopped
- 1 large leek, white and light green parts only, thoroughly washed and sliced
- 1 bulb fennel, fronds reserved, bulb roughly chopped
- 3 ripe tomatoes, roughly chopped
- 4 cloves garlic, smashed
- 1/4 cup extra-virgin olive oil
- 1 strip of fresh dried orange peel (about 2 inches long)
- 1 bay leaf, 3 sprigs fresh thyme, 1 sprig fresh parsley
- 1 tsp fennel seeds
- 1/2 tsp high-quality saffron threads
- 1 cup dry white wine
- 8 cups cold water
- 🍅 For the Traditional Rouille (Saffron-Garlic Mayo):
- 1 small slice white bread, crusts removed
- 2 tbsp fish stock (to soak the bread)
- 4 cloves garlic, peeled
- 1/4 tsp saffron threads
- 1 small fresh red chili pepper (or a large pinch of cayenne)
- 1 large egg yolk, room temperature
- 3/4 cup extra-virgin olive oil
- Sea salt to taste
- 🍅 For the Stew and Seafood:
- 1.5 lbs firm white fish fillets (e.g., Halibut, Monkfish, or Red Snapper), cut into 2-inch chunks
- 1 lb delicate white fish fillets (e.g., Cod or Sea Bass), cut into 2-inch chunks
- 1 lb fresh mussels, scrubbed and de-bearded
- 1/2 lb large shrimp or prawns, peeled and deveined (tails left on)
- 1/2 lb small squid, cleaned and sliced into rings
- 1 large Yukon gold potato, peeled and sliced into 1/2-inch thick rounds
- 2 tbsp Pastis (anise-flavored liqueur, like Ricard or Pernod)
- 1 baguette, sliced diagonally and toasted, for serving
🍳 Instructions
- 🍳 Step 1: Prep the Broth Aromatics: In a very large, heavy-bottomed stockpot or Dutch oven, heat the 1/4 cup of extra virgin olive oil over medium-high heat. Add the chopped onion, leek, and chopped fennel bulb. Sauté them, stirring frequently, for about 8-10 minutes until they are soft, translucent, and deeply aromatic, but do not let them take on any brown color. Add the smashed garlic cloves and cook for 1 minute more.
- 🍳 Step 2: Build the Flavor Foundation: To the softened vegetables, add the chopped tomatoes, fennel seeds, bay leaf, fresh thyme, parsley, and the strip of orange peel. Crumble the saffron threads between your fingers directly into the pot. Stir well to coat the vegetables in the spices. The pot should smell incredibly fragrant, earthy, and slightly floral.
- 🍳 Step 3: Add the Fish Bones and Wine: Add the thoroughly washed fish bones and heads to the pot. Using a sturdy wooden spoon, stir the bones vigorously, essentially breaking them up slightly to extract maximum flavor. Cook the bones with the vegetables for 5 minutes. Pour in the dry white wine to deglaze the pan. Let the wine come to a vigorous boil and reduce by half to burn off the sharp alcohol bite.
- 🍳 Step 4: The Rapid Boil (Simmering the Stock): Pour in the 8 cups of cold water. Bring the entire pot to a rolling boil. Unlike meat stocks which must be gently simmered, fish stock for bouillabaisse requires a rapid, vigorous boil for exactly 30 to 40 minutes. This forceful boiling action physically forces the oil and water to emulsify, creating a naturally cloudy, rich, and full-bodied broth. Skim any grey foam that rises to the surface during the first 10 minutes.
- 🍳 Step 5: Strain the Liquid Gold: Remove the stockpot from the heat. Set a fine-mesh strainer (chinois) over a clean, large pot. Ladle the stock through the strainer. Using a ladle or a wooden spoon, aggressively press down on the fish bones and vegetables trapped in the strainer to extract every single drop of flavorful liquid and the thickened vegetable puree. Discard the dry solids. You should be left with a rich, orange-hued, intensely flavorful broth. Set aside.
- 🍳 Step 6: Prepare the Rouille: Tear the crustless white bread into small pieces and place it in a small bowl. Pour 2 tablespoons of warm fish stock over the bread and let it soak until completely mushy. In a heavy mortar, pound the garlic cloves, saffron threads, red chili, and a pinch of salt into a very fine, smooth paste. Add the soaked bread and pound to incorporate. Add the egg yolk and mix well. Finally, using a whisk, add the olive oil drop-by-drop initially, then in a slow, steady stream, whisking constantly until it emulsifies into a thick, fiery, orange mayonnaise. Cover and refrigerate.
- 🍳 Step 7: Cook the Potatoes: Return the strained fish broth to the stove and bring it to a gentle simmer. Stir in the 2 tablespoons of Pastis (anise liqueur); this step is crucial for authentic Provençal flavor. Add the sliced Yukon gold potatoes to the simmering broth. Cook them for about 12-15 minutes until they are just tender when pierced with a knife.
- 🍳 Step 8: Poach the Seafood (Timing is Everything): Now, layer in the seafood based on how long it takes to cook. Maintain a steady, gentle simmer. First, add the chunks of firm white fish (monkfish, halibut) and cook for 3 minutes. Next, gently lay the delicate white fish (cod, sea bass) and the sliced squid into the broth, cooking for another 2 minutes. Finally, add the mussels and shrimp. Cover the pot with a lid and cook for 2 to 3 more minutes until the shrimp are pink, the fish is flaky and opaque, and all the mussel shells have popped wide open. Discard any mussels that do not open.
- 🍳 Step 9: Plate and Serve the Masterpiece: Traditionally, Bouillabaisse is served in two parts, but a modern presentation combines them. Carefully use a slotted spoon to transfer the cooked seafood and potatoes to a large, heated serving platter. Ladle the piping hot, saffron-rich broth into deep, warmed soup bowls. Slather the toasted baguette slices generously with the spicy garlic rouille. Float a crouton in the broth, and serve the spectacular platter of seafood alongside. Instruct guests to dip the fish into the broth and eat with the rouille-coated bread.
💪 Nutrition:
Calories: 610 kcal | Protein: 55g | Carbs: 35g | Fat: 25g
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