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French bouillabaisse Recipe

French · Main course · 75 min total

A classic Provençal fish stew from Marseille, rich with saffron, fennel, and a variety of seafood, served with rouille and crusty bread.

Ingredients

• 2 lb mixed firm-fleshed fish fillets (e.g., red snapper, sea bass, monkfish), 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 leek, white part only, thinly sliced
• 2 fennel bulbs, thinly sliced, fronds reserved
• 4 cloves garlic, minced
• 2 tomatoes, peeled, seeded, and chopped
• 1/2 cup dry white wine
• 4 cups fish stock or clam juice
• 1/2 teaspoon saffron threads
• 1 bay leaf
• 1 strip orange zest
• 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, leek, and fennel; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
2. Add tomatoes and cook for 5 minutes, stirring occasionally. Pour in white wine and bring to a boil; cook until reduced by half, about 3 minutes.
3. Add fish stock, saffron, bay leaf, and orange zest. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Strain the broth through a fine-mesh sieve into another pot, pressing on solids. Discard solids. Return broth to a boil.
5. Add fish fillets and cook for 3 minutes. Add mussels and shrimp; cover and cook until mussels open and shrimp are pink, about 4 minutes. Discard any unopened mussels.
6. Ladle bouillabaisse into bowls. Garnish with reserved fennel fronds. Serve with rouille and crusty bread.

Tips

• Use a variety of seafood for depth of flavor; avoid oily fish like mackerel.
• Rouille can be made by blending roasted red pepper, garlic, breadcrumbs, olive oil, and cayenne.
• Store leftover bouillabaisse separately from seafood to prevent overcooking when reheating.

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