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Bouillabaisse

This Bouillabaisse recipe creates a rich and aromatic French fish stew, featuring a medley of fresh seafood simmered in a saffron-infused broth with vegetables. It's complemented by a savory rouille spread on crispy baguette slices, offering a complete and flavorful culinary experience.
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Course lunch/dinner
Cuisine French
Servings 6 people
Calories 4602.2 kcal

Equipment

  • 1 Large stockpot or Dutch oven At least 6-8 quart capacity for simmering broth and seafood
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Blender or Food Processor Essential for making the rouille sauce
  • 1 Baking Sheet For toasting baguette crisps

Ingredients
  

Main

  • For the bouillabaisse:
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 large onion chopped
  • 2 large tomatoes coarsely chopped
  • 4 garlic cloves peeled and chopped
  • 1 small bulb of fennel
  • 1/4 cup fennel fronds plus a few extra for garnish
  • 1 pound fingerling potatoes cut into 1-inch pieces
  • 2 bay leaves
  • 1/4 teaspoon saffron threads soaked in 1 tablespoon warm water for at least 5 minutes
  • 9 cups seafood stock homemade if possible, Bar Harbor if not
  • 1 tablespoon orange zest
  • 1/2 pound large shrimp peeled
  • 1/2 pound mussels scrubbed and beards removed
  • 1/2 pound small hard-shelled clams scrubbed
  • 3 pounds white fish fillets such as red snapper, striped bass, grouper, and/or cod, cut into 2-inch pieces
  • 1 1/2 tablespoons coarse sea salt
  • 1 tablespoon Pastis such as Pernod, optional
  • Parsley chopped for garnish
  • Rouille spread over baguette crisps recipe below
  • For the rouille and baguette crisps:
  • 1 cup cubed baguette most of the crust removed
  • 3 tablespoons water
  • 4 large garlic cloves divided
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons bouillabaisse broth or seafood broth
  • Baguette
  • Extra-virgin olive oil

Instructions
 

  • Prepare the rouille components: slice baguette for crisps and set aside, reserving some for cubing for the rouille itself. Prepare garlic cloves as directed for both the broth and rouille.
  • In a large stockpot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion, chopped fennel, and garlic cloves until softened and fragrant.
  • Add the coarsely chopped tomatoes, fingerling potatoes, bay leaves, saffron threads (soaked in warm water), seafood stock, and orange zest to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
  • While the broth simmers, prepare the rouille: blend cubed baguette, water, garlic cloves, extra-virgin olive oil, and bouillabaisse broth (or seafood broth) until smooth and creamy. Toast baguette slices in the oven with olive oil until golden and crisp for serving.
  • Clean and prepare all seafood: peel and devein shrimp, scrub mussels and clams thoroughly, removing any beards from mussels. Cut white fish fillets into 2-inch pieces.
  • Add the cleaned mussels and clams to the simmering bouillabaisse broth. Cover the pot and cook for 3-5 minutes, or until the shells open. Discard any unopened shells.
  • Gently add the shrimp and fish pieces to the pot. Simmer uncovered for another 3-5 minutes, or until the shrimp are opaque and the fish flakes easily. Be careful not to overcook the delicate seafood.
  • Stir in the coarse sea salt and Pastis (if using) to taste. Adjust seasoning as needed.
  • Ladle the hot bouillabaisse into individual warmed serving bowls, ensuring an even distribution of broth, vegetables, and all types of seafood.
  • Garnish each bowl with chopped fresh parsley and a few fresh fennel fronds. Serve immediately with the rouille spread generously over the toasted baguette crisps on the side.

Notes

1. Homemade seafood stock is paramount for an authentic, deep flavor; if unavailable, a high-quality store-bought option like Bar Harbor is acceptable. 2. Quality saffron is key for color and subtle aroma; allow it to bloom properly. 3. Avoid overcooking the seafood, especially the delicate fish and shrimp, as they cook quickly. Add them in stages based on their cooking time. 4. The Pastis adds a classic anise note, but it's optional if not preferred. 5. Rouille is a crucial accompaniment; ensure it has a robust garlic and saffron flavor. Serve it on well-toasted baguette crisps for textural contrast.