✨Bouillabaisse✨
Ingredients
For the broth:
3 tablespoons olive oil
1 large onion, sliced
1 leek, cleaned and sliced
4 cloves garlic, smashed
2 fennel bulbs, sliced
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
1 cup dry white wine
1 (28-ounce) can crushed San Marzano tomatoes
6 cups seafood stock or fish stock
1 large strip orange peel
1 pinch saffron
2 bay leaves
Fresh thyme sprigs
For the seafood:
1 pound large shrimp, peeled
1 pound mussels, cleaned
1 pound littleneck clams, cleaned
1 pound firm white fish (snapper, cod, or grouper), cut into chunks
Optional: scallops, crab claws, lobster tail
For serving:
Toasted baguette slices
Rouille or garlicky aioli
Fresh parsley and fennel fronds
Instructions
Heat olive oil in a heavy Dutch oven over medium heat. Add onion, leek, garlic, and fennel. Cook slowly until softened and fragrant, about 12–15 minutes.
Add crushed red pepper, salt, pepper, and tomato paste. Stir for 2 minutes until the tomato paste darkens slightly.
Pour in white wine and let reduce by half.
Add crushed tomatoes, seafood stock, orange peel, saffron, bay leaves, and thyme. Simmer uncovered for 35–45 minutes until rich and deeply flavored.
Strain if you want a smoother broth, or leave rustic.
Bring broth back to a gentle simmer. Add fish first and cook 3 minutes. Add shrimp, mussels, and clams. Cover and cook until shellfish open and shrimp are just cooked through, about 5–7 minutes.
Ladle into wide shallow bowls with plenty of broth. Serve with toasted bread slathered in rouille. Finish with parsley and fennel fronds.
Best eaten slowly with cold white wine and a thunderstorm somewhere in the distance. Enjoy! 😊
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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. Making this dish at home allows you to enjoy a hearty, comforting meal that captures the essence of Mediterranean coastal cuisine. One of the keys to a great bouillabaisse is using fresh, high-quality seafood—shrimp, mussels, clams, and firm white fish like cod or snapper offer a delicate balance of flavors and textures. When preparing the broth, it’s important to slowly cook the aromatics—onion, leek, fennel, and garlic—to release their full flavors before adding tomato paste and white wine, which adds acidity and depth. The use of saffron and orange peel enhances the broth with subtle floral and citrus notes, creating complexity without overwhelming the seafood. I find letting the broth simmer uncovered for 35 to 45 minutes concentrates the flavors beautifully. If you prefer a clean texture, straining the broth will give a smoother experience, but keeping it rustic retains the dish’s authentic character. For cooking the seafood, adding the firm fish first prevents overcooking, followed by shellfish and shrimp which cook quickly and bring a wonderful briny taste. Once served, topping the dish with toasted baguette slathered in rouille—a garlicky, slightly spicy sauce—really elevates the meal. Pairing bouillabaisse with a crisp, cold white wine enhances the seafood profile and balances the rich broth. It’s a perfect dish for a relaxed dinner, especially accompanied by the ambiance of a cozy night with the gentle sound of rain or a thunderstorm. Cooking bouillabaisse is a rewarding experience—it’s both rustic and elegant, and sharing it with friends or family makes it even more special. Don’t be afraid to customize the seafood depending on availability; scallops, crab claws, or lobster tail can make it even more indulgent. With thoughtful preparation, this classic French stew can become a cherished recipe in your culinary repertoire.
