Bouillabaisse (French Fish Stew)

Bouillabaisse (French Fish Stew)

Bouillabaisse is a traditional Provençal seafood stew that originated from the coastal town of Marseille in France. This flavorful dish combines a variety of fresh seafood, such as fish, shellfish, and crustaceans, in a rich broth that is infused with aromatic herbs, saffron, and garlic.

Typically served with a side of rouille (a garlicky mayonnaise-like sauce) and crusty bread, Bouillabaisse is a luxurious and comforting dish that celebrates the bounty of the sea.

The complex flavors of this stew come from the combination of fresh seafood, the rich broth, and the aromatic spices, making it a perfect dish for special occasions or to enjoy with family and friends.

Ingredients:

For the Bouillabaisse:

1 lb white fish fillets (such as cod, snapper, or sea bass), cut into large chunks

1/2 lb shrimp, peeled and deveined

1/2 lb mussels, cleaned and debearded

1/2 lb clams, scrubbed

1/2 lb squid, cleaned and sliced into rings

1 large onion, chopped

2 tomatoes, chopped

4 cloves garlic, minced

1 fennel bulb, sliced

2 teaspoons dried thyme

1/2 teaspoon saffron threads (optional)

1/2 teaspoon smoked paprika

1 bay leaf

1/4 cup dry white wine

4 cups fish stock (or water)

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

For the Rouille Sauce (optional):

1/4 cup mayonnaise

1 garlic clove, minced

1/4 teaspoon saffron threads (optional)

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper, to taste

For Serving:

Crusty bread, toasted

How to Make:

Prepare the Aromatics:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, fennel, and garlic, and sauté for 5-7 minutes until the vegetables soften and become fragrant.

Add the Tomatoes and Spices:

Stir in the chopped tomatoes, thyme, saffron, smoked paprika, and bay leaf. Cook for 3-4 minutes until the tomatoes begin to break down and release their juices.

Deglaze with Wine:

Pour in the white wine and stir to combine, scraping the bottom of the pot to release any caramelized bits. Let the wine simmer for 2-3 minutes to cook off the alcohol.

Add the Broth:

Pour in the fish stock (or water), and bring the mixture to a simmer. Cover the pot and cook for 10-15 minutes, allowing the flavors to meld and the broth to develop richness.

Add the Seafood:

Carefully add the fish fillets, shrimp, mussels, clams, and squid to the pot. Stir gently, ensuring that the seafood is submerged in the broth. Cover the pot and simmer for another 5-7 minutes, or until the shellfish have opened, and the shrimp and fish are cooked through.

Season and Serve:

Taste the broth and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the Bouillabaisse into bowls, ensuring each bowl has a good mix of seafood and broth.

Prepare the Rouille Sauce:

If using rouille, whisk together the mayonnaise, garlic, saffron (if using), lemon juice, and olive oil in a small bowl. Season with salt and pepper to taste.

Serve:

Serve the Bouillabaisse hot with crusty bread and a dollop of rouille sauce on top or on the side. Garnish with fresh parsley and lemon wedges for a burst of color and freshness.

Enjoy:

Enjoy the Bouillabaisse with your favorite glass of white wine for a true Mediterranean experience.

Chef’s Note:

Bouillabaisse is incredibly versatile, and you can adapt it based on the available seafood or personal preferences. In traditional recipes, the stew might include a variety of fish, shellfish, and sometimes even crabs. The key to a rich and flavorful Bouillabaisse is the depth of the broth, which should be aromatic and slightly spicy, with the seafood contributing their own flavors. If saffron is unavailable, you can substitute with a pinch of turmeric for color, but saffron adds a distinct aroma and flavor to the dish.

For a more rustic touch, you can serve the bread alongside the Bouillabaisse, allowing guests to dip the bread directly into the broth, or toast the bread and spread rouille on top before adding it to the soup.

Nutritional Information (per serving, based on 6 servings):

Calories: 330

Protein: 40g

Carbohydrates: 18g

Fat: 10g

Fiber: 3g

Sugar: 5g

Sodium: 600mg

Bouillabaisse is a quintessential French seafood stew that combines the freshest fish and shellfish with a richly flavored broth. Whether you’re hosting a special meal or enjoying a cozy dinner, this dish delivers complex, savory flavors with a touch of Mediterranean elegance.