Bouillabaisse Recipe

Bouillabaisse, a classic French seafood stew recipe from Marseille, combines an array of fresh fish and shellfish in a rich, saffron-infused tomato broth. This celebrated dish is as much about the ritual of preparation and presentation as it is about bold, seaside flavors, making it a quintessential example of Provençal cuisine.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: N/A
Total Time: 1 hour 15 minutes
Serving: 6

Ingredients:

1. For the Broth:
   • 1/4 cup olive oil
   • 2 onions, chopped
   • 4 cloves of garlic, minced
   • 1 leek, white and light green parts only, chopped
   • 2 tomatoes, peeled and diced
   • 1 orange peel
   • 1 pinch saffron threads
   • 3 sprigs fresh thyme
   • 2 bay leaves
   • 1/2 cup white wine
   • 6 cups fish stock
2. Seafood:
   • 2 pounds mixed fish fillets (such as seabass, red snapper, and grouper), cut into large pieces
   • 1 pound shellfish (mussels and clams), cleaned
   • 1/2 pound shrimp, peeled and deveined
3. To Serve:
   • Rouille sauce
   • Crusty bread
   • Fresh parsley, chopped

Method:

1. Prepare the Broth:
   • Heat olive oil in a large pot over medium heat. Add onions, garlic, and leek, sautéing until softened.
   • Stir in tomatoes, orange peel, saffron, thyme, and bay leaves. Cook for a few minutes until tomatoes begin to break down.
   • Add white wine and fish stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Cook the Seafood:
   • Add the firmest fish first to the simmering broth and cook for 5 minutes. Then add the shellfish and shrimp, cooking until all shellfish are open and the shrimp are pink and opaque.
3. Serve:
   • Discard any shellfish that have not opened. Ladle the bouillabaisse into bowls, ensuring that each serving includes a mix of fish and shellfish.
   • Serve with a dollop of rouille sauce on top of a slice of crusty bread floated in the stew and garnished with chopped parsley.

Notes:

• Bouillabaisse varies depending on the types of fish and shellfish available; select the freshest options from your local fishmonger.
• The orange peel adds a subtle citrus note that complements the saffron beautifully.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 420 kcal
• Protein: 45g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 2g
• Sodium: 890mg
• Sugars: 4g

Share on Facebook

Tweet

Save