Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 leeks (white part only), chopped
3 garlic cloves, minced
1 fennel bulb, sliced thin
1 large tomato, chopped
2 tablespoons tomato paste
1 teaspoon saffron threads
2 bay leaves
2 sprigs of fresh thyme
1 teaspoon orange zest
4 cups fish stock (or water)
1 cup dry white wine
1 pound firm white fish (such as cod, monkfish, or snapper), cut into chunks
1 pound mussels, cleaned and de-bearded
1 pound clams, scrubbed
½ pound shrimp, peeled and deveined
½ pound scallops
1 lobster (optional), split
1 slice of white bread, crust removed
2 garlic cloves, minced
1 egg yolk
1 tablespoon Dijon mustard
¼ teaspoon saffron threads
½ cup olive oil
Salt and pepper, to taste
Fresh parsley, chopped
Crusty bread for serving
Execution
–Prepare the Broth:
-Heat olive oil in a large, deep pot over medium heat.
-Add the chopped onion, leeks, garlic, and fennel, sautéing until softened, about 8 minutes.
-Stir in the tomato, tomato paste, saffron, bay leaves, thyme, and orange zest. Cook for an additional 3 minutes to release the aromas.
-Add the fish stock and white wine, season with salt and pepper, and bring to a boil. Lower the heat and let the broth simmer uncovered for 30 minutes, allowing the flavors to deepen.
Strain the Broth:
After 30 minutes, strain the broth into a clean pot, discarding the solids. Taste and adjust the seasoning if needed.
Add the Seafood:
-Bring the strained broth back to a simmer over medium heat. Add the firm white fish first and cook for 5 minutes.
-Add the mussels, clams, shrimp, scallops, and lobster (if using). Simmer gently until the shellfish open and the shrimp turn pink, about 6-8 minutes. Discard any mussels or clams that do not open.
-While the seafood is cooking, prepare the rouille sauce. Soak the bread in water, then squeeze out the excess liquid.
-In a bowl, mash the soaked bread with garlic, saffron, mustard, and egg yolk. Gradually whisk in the olive oil until you achieve a mayonnaise-like consistency. Season with salt and pepper to taste.
-Serve the rouille on the side with crusty bread for dipping.
–Serve the Bouillabaisse:
-Ladle the seafood and broth into shallow bowls, ensuring an even distribution of the fish, shellfish, and broth.
-Garnish with fresh parsley and serve with toasted or crusty bread on the side.
Enjoy with a glass of chilled white wine to complete the experience.
Additional tips
- Seafood Selection: Fresh seafood is key to a great bouillabaisse. Use a mix of firm white fish and shellfish. Swap in what’s freshest at your fish market.
- Simplify the Broth: If time is tight, you can use pre-made seafood stock, but simmering your own broth with fresh ingredients makes a huge difference in flavor.
- Rouille Sauce: Though optional, the rouille sauce is a wonderful traditional accompaniment. For a quick version, mix garlic, mayonnaise, and saffron.
- Serving Ideas: Bouillabaisse is best served with crusty French bread and sometimes boiled potatoes for a heartier meal.
