Provençal Bouillabaisse
Ingredients
- • 900 g firm white fish fillets (halibut or cod)
- • 450 g large shrimp, peeled and deveined
- • 450 g mussels, cleaned and debearded
- • 60 ml olive oil
- • 1 item fennel bulb, thinly sliced
- • 1 item yellow onion, diced
- • 1 item leek, white part only, sliced
- • 6 cloves garlic
- • 4 item tomatoes, diced
- • 30 ml tomato paste
- • 1.5 L fish stock
- • 240 ml dry white wine
- • 1 tsp saffron threads
- • 1 tbsp orange zest
- • 2 item bay leaves
- • 4 item fresh thyme sprigs
- • 30 g fresh parsley, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 loaf crusty French bread for serving
Instructions
- 1
Cut the white fish into large 2-inch chunks and refrigerate until ready to use. Keep all seafood cold.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- 3
Add the fennel, onion, and leek. Sauté for 8-10 minutes until softened and translucent, stirring occasionally.
- 4
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn.
- 5
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the tomatoes to break down.
- 6
Pour in the white wine and let it simmer for 3-4 minutes to reduce slightly and cook off the alcohol.
- 7
Add the fish stock, saffron threads, orange zest, bay leaves, and thyme sprigs. Bring to a boil.
- 8
Reduce heat to medium-low and simmer the broth for 20 minutes to develop the flavors. Season with salt and pepper.
- 9
Gently add the fish chunks to the simmering broth. Cook for 4-5 minutes without stirring too much to keep the fish intact.
- 10
Add the shrimp and mussels. Cover the pot and cook for 5-7 minutes until the shrimp are pink and the mussels have opened. Discard any mussels that don't open.
- 11
Remove from heat and discard the bay leaves and thyme sprigs. Stir in the fresh chopped parsley.
- 12
Ladle the bouillabaisse into wide, shallow bowls, ensuring each serving gets a variety of seafood.
- 13
Serve immediately with slices of crusty French bread and traditional rouille sauce on the side if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This iconic Marseille fisherman's stew is worth every minute of effort—serve it in wide bowls with plenty of crusty bread to soak up the saffron-scented broth, and don't rush the layering of flavors that makes bouillabaisse truly unforgettable."
