Bouillabaisse
Bouillabaisse is a traditional French seafood stew originating from the port city of Marseille.
This iconic dish reflects the Mediterranean’s bounty, combining various types of fish, shellfish, aromatic vegetables, and herbs in a flavorful broth. Bouillabaisse is not only a culinary delight but also a celebration of fresh seafood and the art of slow cooking.
Whether enjoyed as a comforting family meal or served as a centerpiece at festive gatherings, bouillabaisse promises to transport your taste buds to the shores of Provence with its rich flavors and vibrant colors.
Ingredients
- 1 lb mixed fish fillets (such as cod, halibut, or sea bass), cut into chunks
- 1 lb mixed shellfish (such as shrimp, mussels, clams), scrubbed and debearded
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 leek, thinly sliced
- 1 celery stalk, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups fish or seafood stock
- 1/2 cup dry white wine
- 1/4 cup Pernod or other anise-flavored liqueur (optional)
- 2 bay leaves
- 1 teaspoon saffron threads
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Rouille (garlic saffron mayonnaise) and crusty bread, for serving
How to Make Bouillabaisse
Prepare the Broth Base:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, fennel, leek, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
Infuse with Flavor:
Stir in the diced tomatoes (with their juices), fish or seafood stock, dry white wine, and Pernod (if using). Add the bay leaves, saffron threads, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to meld together.
Cook the Seafood:
Increase the heat to medium-high. Add the mixed fish fillets to the pot, stirring gently to submerge them in the broth. Cook for 5 minutes.
Add the mixed shellfish to the pot, arranging them evenly. Cover and cook for another 5-7 minutes, or until the shellfish have opened and the fish is cooked through. Discard any shellfish that do not open.
Adjust Seasoning:
Taste and adjust the seasoning with additional salt and pepper if needed. Remove and discard the bay leaves before serving.
Serve Bouillabaisse:
Ladle the bouillabaisse into individual serving bowls, ensuring each bowl has a generous portion of fish, shellfish, and vegetables. Serve hot with a dollop of rouille on top and crusty bread slices on the side.
Chef’s Note
Seafood Selection: Choose a variety of fresh seafood that is readily available and in season. Traditional bouillabaisse includes a mix of firm white fish, shellfish, and sometimes even squid or octopus.
Enhancing Flavor: For a more intense flavor, let the broth simmer for a longer period before adding the seafood. This allows the aromatics and spices to infuse deeply into the broth.
Rouille: Rouille, a garlicky saffron mayonnaise, is traditionally served with bouillabaisse. It adds richness and depth of flavor when spread on crusty bread.
Wine Pairing: Pair bouillabaisse with a crisp white wine such as Sauvignon Blanc or a light-bodied rosé to complement the seafood flavors.
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 30g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 1000mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 8g
Delight in the exquisite flavors and aromas of bouillabaisse, a culinary masterpiece that captures the essence of Mediterranean cuisine.
Perfect for sharing with loved ones, this seafood stew promises a memorable dining experience that transports you to the sunny shores of Provence with every savory spoonful.
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