Bouillabaisse

This Bouillabaisse recipe is perfect for those who love seafood and want to experience a taste of French cuisine at home. It's an impressive dish that's surprisingly easy to make at home. Enjoy the authentic flavors of Provence with every comforting bowl of this delightful seafood stew.

Yield: 4

Author: Chef Jorge Montes

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Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew, from Marseille, France, known for its rich, aromatic broth made with a variety of fish, shellfish, tomatoes, and herbs.

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• ¼ cup olive oil
• 1 small Spanish onion, sliced thin
• 2 garlic cloves, minced
• 1 leek (white part only), sliced thin
• ½ fennel bulb, diced into medium cubes
• 1 (14-ounce) can diced tomatoes
• 1 cup white wine
• 1 ½ quarts fish broth
• 2 bay leaves
• 3 sprigs of thyme
• 2 strips orange zest
• 5 saffron strands
• 1 pound Yukon gold potatoes, peeled and cut into large cubes
• 2 pounds white fish (such as cod, grouper, flounder, snapper, halibut)
• 1-2 pounds shellfish (shrimp, bay scallops, mussels)
• 1 ounce Pernod
• Salt and pepper, to taste
• Juice of ½ lemon
• Garnish: Toasted baguette, Rouille (roasted pepper aioli), Chopped parsley

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the sliced onion, minced garlic, and sliced leek. Cook until softened and fragrant, about 5 minutes.
2. Add Fennel: Add the diced fennel and continue to cook for another 3 minutes.
3. Simmer Broth: Stir in the diced tomatoes, white wine, fish broth, bay leaves, thyme sprigs, orange zest, and saffron strands. Bring the mixture to a simmer and let it cook for 10 minutes.
4. Cook Potatoes: Add the cubed potatoes and cook until they are tender, about 15 minutes.
5. Add Seafood: Gently add the white fish and shellfish to the pot. Cook until the fish is opaque and the shellfish have opened, about 5-7 minutes. Discard any shellfish that do not open.
6. Finish Soup: Stir in the Pernod and season with salt, pepper, and lemon juice to taste.
7. Serve: Serve the Bouillabaisse hot, garnished with toasted baguette slices, rouille, and chopped parsley.

Notes

A classic wine pairing for Bouillabaisse is a crisp, dry white wine from the Provence region, such as a Bandol Blanc or a Cassis Blanc. Alternatively, a Sauvignon Blanc from the Loire Valley, with its citrus notes and herbaceous qualities, would also pair beautifully with the aromatic and savory components of the dish.

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