Bouillabaisse is a traditional French seafood stew from Marseille, France. This Mediterranean dish is made with a mix of fresh fish, shellfish, and aromatic herbs, served with a flavorful broth and the famous rouille sauce. It is a classic French recipe that showcases the rich flavors of the Provence region.
Ingredients:
For the Bouillabaisse:
- 1 kg (2.2 lbs) mixed fresh fish (sea bass, red snapper, monkfish)
- 500 g (1.1 lbs) shellfish (mussels, shrimp, crab)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 leeks, sliced
- 4 cloves garlic, minced
- 4 tomatoes, diced
- 1 fennel bulb, chopped
- 1 orange peel strip
- 1 tsp saffron threads
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1 bay leaf
- 1.5 liters (6 cups) fish stock
- 250 ml (1 cup) dry white wine
- Salt and pepper to taste
For the Rouille Sauce:
- 1 small boiled potato
- 1 garlic clove, minced
- 1 egg yolk
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 pinch cayenne pepper
- Salt to taste
Instructions:
- Prepare the Broth: Heat olive oil in a large pot over medium heat. Sauté onions, leeks, and fennel until softened. Add garlic, tomatoes, orange peel, saffron, thyme, fennel seeds, and bay leaf. Stir well.
- Simmer the Soup: Pour in the fish stock and white wine. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes.
- Cook the Seafood: Add the firm fish first (such as monkfish), followed by the delicate fish and shellfish. Simmer for about 10 minutes, or until the seafood is cooked through.
- Make the Rouille Sauce: Mash the boiled potato, then blend it with garlic, egg yolk, mustard, olive oil, cayenne pepper, and salt until smooth.
- Serve: Ladle the bouillabaisse into bowls. Serve with toasted baguette slices spread with rouille sauce for an authentic French experience.
Tips for the Best Bouillabaisse:
- Use fresh, high-quality seafood for the best flavor.
- Serve with crusty French bread to soak up the rich broth.
- Traditional bouillabaisse is made with rockfish, but any firm white fish works well.
