Absolutely! Here’s a Classic Bouillabaisse recipe — a legendary Provençal fish stew from the port city of Marseille, France. It’s a fragrant, saffron-infused broth packed with fresh fish, shellfish, and vegetables, traditionally served with rouille (a garlicky saffron mayonnaise) and crusty bread.
🇫🇷 Classic Bouillabaisse (French Fish Stew)
🕒 Total Time: ~1.5 to 2 hours
🍽️ Serves: 6
🐟 Difficulty: Intermediate (but so worth it!)
🧾 Ingredients
🥕 For the Broth:
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3 tbsp olive oil
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1 large onion, chopped
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2 leeks (white + light green parts), thinly sliced
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2 garlic cloves, minced
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1 fennel bulb, sliced thin
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2 ripe tomatoes, chopped (or 1 cup canned, drained)
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1/2 cup dry white wine
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6 cups fish stock or water + fish trimmings
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2 tbsp tomato paste
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1 bay leaf
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1/2 tsp dried thyme
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1 tsp orange zest
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Generous pinch of saffron threads
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Salt and pepper, to taste
🐟 For the Fish & Shellfish:
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2 lbs mixed firm white fish, skin-on and bone-in preferred (e.g., monkfish, snapper, cod, sea bass)
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12 mussels, cleaned and debearded
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6–8 large shrimp or langoustines
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Optional: small crab, squid, or scallops
🌶️ For the Rouille (Garlic Saffron Mayo):
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1 garlic clove, crushed
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1 pinch saffron threads
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1 egg yolk (room temp)
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1 tsp Dijon mustard
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1/2 cup olive oil
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1 slice day-old bread, soaked in a little water, then squeezed dry
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Salt, to taste
👨🍳 Instructions
1. Make the Broth
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In a large heavy pot or Dutch oven, heat olive oil over medium.
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Add onion, leeks, garlic, and fennel. Sauté until softened (8–10 minutes).
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Stir in tomatoes, tomato paste, and cook for 5 more minutes.
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Add wine, stock, bay leaf, thyme, orange zest, and saffron.
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Simmer uncovered for 30–40 minutes to develop deep flavor.
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Strain the broth through a fine sieve or cheesecloth, pressing solids to extract maximum flavor. Return broth to clean pot.
2. Prepare the Seafood
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Bring strained broth to a gentle simmer.
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Add firm white fish first (they take longer), then add mussels and shrimp toward the end. Simmer gently until just cooked (about 10 minutes total).
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Discard any mussels that don’t open.
3. Make the Rouille
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In a food processor or mortar & pestle, combine garlic, saffron, mustard, and egg yolk.
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Slowly drizzle in olive oil while blending to emulsify.
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Add soaked bread and continue blending until smooth and spreadable.
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Season with salt.
4. Serve
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Place seafood in shallow bowls.
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Ladle hot broth over the top.
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Serve with toasted baguette slices or crostini, and a generous dollop of rouille on each.
🧄 Optional Garnishes:
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Extra chopped fennel fronds
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More orange zest
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A drizzle of olive oil
🐟 Traditional Fish Used in Bouillabaisse:
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Rascasse (Scorpionfish) – difficult to find outside France
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John Dory, monkfish, grouper, sea robin, conger eel
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The key is firm, non-oily white fish that holds shape
🍷 Wine Pairing:
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A chilled Provençal Rosé or dry white wine (e.g., Picpoul de Pinet, Vermentino)