Description
Bouillabaisse is a classic French seafood stew originating from the port city of Marseille. This aromatic dish features a medley of fresh fish, shellfish, and fragrant vegetables simmered in a saffron- and tomato-infused broth. Served traditionally with toasted baguette slices and a tangy rouille sauce, bouillabaisse offers a comforting yet elegant meal full of rich flavors from the Mediterranean coast.
Ingredients
Scale
Seafood
- 1/2 pound firm white fish (cod, halibut, or monkfish), cut into chunks
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
Vegetables & Aromatics
- 1 large onion, finely chopped
- 2 leeks (white parts only), thinly sliced
- 3 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 4 large tomatoes, chopped
Liquids & Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 1 teaspoon orange zest
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 teaspoon dried red pepper flakes (optional)
- 1 cup White Grape Juice or Apple Cider Vinegar, Vegetable or Fish Stock with Vinegar
- 4 cups fish stock or water
- Salt and freshly ground black pepper to taste
For Serving
- 1 baguette, sliced and toasted
- Rouille sauce (optional, for serving)
Instructions
- Heat the oil: Heat 2 tablespoons olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté the aromatics: Add finely chopped onion, sliced leeks, minced garlic, and thinly sliced fennel bulb to the pot. Sauté for 5 to 7 minutes until softened and fragrant, which builds the flavorful base of the stew.
- Add tomatoes and spices: Stir in chopped tomatoes, saffron threads, orange zest, bay leaves, thyme sprig, and optional red pepper flakes. Cook this mixture for 5 minutes to meld the flavors and release the fragrant spices.
- Add acidic liquid and simmer: Pour in 1 cup of white grape juice or apple cider vinegar, vegetable or fish stock with vinegar. Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes, which helps to develop the broth’s complexity.
- Add fish stock and season: Add 4 cups of fish stock or water to the pot and bring to a gentle boil. Season with salt and freshly ground pepper to taste.
- Simmer broth: Reduce the heat to low and let the broth simmer for 15 to 20 minutes, allowing all flavors to marry and deepen.
- Cook the seafood: Add chunks of white fish, mussels, shrimp, and scallops to the pot. Cover and cook for 5 to 7 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
- Adjust seasoning and serve: Taste the bouillabaisse and adjust salt or pepper as needed. Serve hot accompanied by toasted baguette slices and optional rouille sauce for added flavor.
Notes
- Use fresh, high-quality seafood for the best flavor and texture.
- Discard any mussels that do not open during cooking to avoid food safety issues.
- Rouille sauce is a spicy garlic mayonnaise that complements the stew but can be omitted if preferred.
- White grape juice or apple cider vinegar adds acidity and sweetness; adjust based on your taste preference.
- This dish pairs well with a crisp white wine like a Sauvignon Blanc or a light rosé.
