Ingredients Summary:
- Fish (variety like cod, monkfish, snapper): 1kg, cut into chunks
- Shellfish (mussels, clams, shrimp): 500g
- Tomatoes: 4, chopped
- Onions: 2, chopped
- Garlic: 4 cloves, minced
- Leeks: 2, thinly sliced
- Fennel bulb: 1, thinly sliced
- Olive oil: 4 tablespoons
- Saffron: A pinch
- Bay leaves: 2
- Fish stock: 1.5 liters
- Dry white wine: 1/2 cup
- Orange zest: From 1 orange
- Fresh thyme: 2 sprigs
- Salt and pepper: To taste
- Rouille sauce: Optional (for serving)
Instructions Overview:
- Prepare the Base: In a large pot, heat olive oil and sauté onions, garlic, leeks, and fennel until soft. Add chopped tomatoes, saffron, orange zest, bay leaves, and white wine. Cook for a few minutes to let the flavors meld.
- Add Fish Stock: Pour in the fish stock and bring the mixture to a simmer. Cook for 10-15 minutes.
- Cook the Fish and Shellfish: Add the firm fish pieces first and let them simmer for a few minutes. Then add the delicate fish and shellfish, simmering until the seafood is just cooked through (about 5-10 minutes).
- Serve: Serve the Bouillabaisse with crusty bread and rouille sauce on the side.
For detailed instructions and tips, visit The Spruce Eats – Bouillabaisse Recipe.
Bouillabaisse, a classic seafood stew from the southern port city of Marseille, is known for its rich flavors and fragrant broth. This traditional French seafood stew features a variety of fish, shellfish, and aromatic herbs, combined with a saffron-infused broth made from tomatoes, garlic, and onions. Originally a fishermen’s dish, bouillabaisse is now a celebrated culinary delight, with ingredients such as mussels, clams, and different Mediterranean fish types. Serve it with a slice of crusty bread and rouille sauce for an authentic dining experience. Perfect for impressing guests or enjoying a special family meal, this bouillabaisse recipe brings a taste of the Mediterranean to your table.