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Bouillabaisse Recipe

French · Main course · 75 min total

A classic Provençal fish stew from Marseille, fragrant with saffron, fennel, and orange zest, traditionally served with rouille and crusty bread.

Ingredients

• 2 lb mixed firm white fish fillets (e.g., cod, halibut, sea bass), cut into 2-inch pieces
• 1 lb mussels, scrubbed and debearded
• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 2 tomatoes, peeled, seeded, and chopped
• 1/4 cup tomato paste
• 1 cup dry white wine
• 4 cups fish stock or clam juice
• 2 cups water
• 1 strip orange zest (3 inches)
• 1 bay leaf
• 1/2 teaspoon saffron threads, crumbled
• 1 teaspoon fennel seeds
• Salt and freshly ground black pepper to taste
• Rouille and crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and fennel; cook until softened, about 8 minutes. Add garlic and cook 1 minute.
2. Stir in tomatoes and tomato paste; cook 2 minutes. Add wine and bring to a boil, scraping up browned bits.
3. Add fish stock, water, orange zest, bay leaf, saffron, and fennel seeds. Bring to a boil, then reduce heat and simmer 20 minutes.
4. Season broth with salt and pepper. Add fish pieces; cook 5 minutes. Add mussels and shrimp; cook until mussels open and shrimp are pink, about 3-4 minutes. Discard any unopened mussels.
5. Ladle stew into bowls. Serve with rouille and crusty bread.

Tips

• Use a variety of fish for depth of flavor; avoid oily fish like mackerel.
• Rouille can be made by blending roasted red pepper, breadcrumbs, garlic, olive oil, and cayenne.
• Stew can be made ahead up to step 3; reheat and add seafood just before serving.

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