Classic Bouillabaisse Recipe

Absolutely — bouillabaisse is a classic Provençal fish stew from the port city of Marseille, France. It’s rich, aromatic, and full of fresh seafood, tomatoes, saffron, and herbs. Traditionally served with rouille (a garlicky saffron mayo) and crusty bread, it’s both rustic and elegant.

Here’s an authentic yet approachable version:

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🐟 Classic Bouillabaisse

Serves: 6
Prep time: 30 minutes
Cook time: 1 hour
Total time: ~1.5 hours

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🧄 Ingredients:

For the broth:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 1 leek (white and light green parts), sliced

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 1 large fennel bulb, sliced thin

• 1 bay leaf

• 1/4 teaspoon saffron threads

• 1 teaspoon orange zest (or 2 strips orange peel)

• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

• 1/2 cup dry white wine (like Sauvignon Blanc)

• 1 (14 oz) can crushed tomatoes (or 2 large fresh tomatoes, peeled and chopped)

• 6 cups fish stock or water + fish bones/heads or shrimp shells

• Salt and pepper, to taste

• 1 small bunch fresh parsley and thyme (tied together or loose)

For the seafood:

• 1 to 1.5 lbs firm white fish (like snapper, halibut, monkfish, or cod), cut into chunks

• 1/2 lb mussels, cleaned and debearded

• 1/2 lb clams, scrubbed

• 1/2 lb shrimp or langoustines, peeled if desired

• (Optional: scallops, squid, or crab)

To serve:

• Crusty bread or baguette slices, toasted

• Rouille (garlicky saffron aioli – recipe below)

• Chopped fresh parsley

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👩‍🍳 Instructions:

1. Sauté vegetables for broth:
   In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, leek, celery, fennel, and garlic. Cook 8–10 minutes, until soft and fragrant.

2. Add flavorings:
   Stir in bay leaf, saffron, orange zest, and red pepper flakes (if using). Cook for 1–2 minutes to release aroma.

3. Deglaze and simmer:
   Pour in white wine and let it reduce for 1–2 minutes. Add tomatoes and fish stock (or water with fish bones). Toss in the thyme/parsley bundle. Bring to a boil, then reduce heat and simmer for 30–40 minutes uncovered.

4. Strain (optional):
   For a refined broth, strain out solids and return just the liquid to the pot. Otherwise, keep it rustic with everything in.

5. Add seafood:
   Start with the firmest fish (like monkfish) and shellfish like clams and mussels. Simmer gently for 5–7 minutes, then add shrimp and any more delicate fish. Cook just until all seafood is done and shellfish are open.

6. Taste and season:
   Adjust salt, pepper, and acidity (you can add a splash of lemon juice if needed).

7. Serve:
   Ladle broth and seafood into bowls. Top with chopped parsley. Serve with toasted bread and rouille.

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🧄 Classic Rouille (Optional but Traditional)

Ingredients:

• 1 egg yolk

• 1 garlic clove, minced

• 1/2 teaspoon Dijon mustard

• 1/4 cup olive oil

• Pinch of saffron, steeped in 1 tablespoon hot water

• Salt and cayenne pepper to taste

• (Optional: small piece of boiled potato or white bread to thicken)

Instructions:

1. In a bowl, mash garlic with salt. Whisk in egg yolk and mustard.

2. Slowly drizzle in olive oil while whisking constantly to form an emulsion.

3. Add saffron water and cayenne. (Use immersion blender for ease.)

4. Serve a dollop on bread or stirred into broth.

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🍷 Wine Pairing:

Serve with a crisp dry white like a Picpoul de Pinet, Provence rosé, or Sauvignon Blanc.