ADVERTISEMENT
Here’s a detailed recipe for your 🍲 Classic Bouillabaisse (French Seafood Stew) — a rich, aromatic dish from the sunny coast of Marseille, France, that celebrates the very best of the sea. 🇫🇷🐟🦐
🍲 Classic Bouillabaisse (French Seafood Stew) – A Taste of the Mediterranean Coast
Introduction
Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille. It’s a soulful blend of fresh seafood, aromatic herbs, saffron, tomatoes, and white wine — simmered together to create a luxurious, deeply flavored broth. Once considered a humble fisherman’s meal made with the day’s catch, bouillabaisse is now a world-renowned French delicacy. Each spoonful delivers a perfect harmony of briny seafood and fragrant herbs, making it both rustic and elegant.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Ingredients (Serves 4–6)
Seafood:
- 1 lb firm white fish (such as cod, halibut, or snapper), cut into chunks
- ½ lb mussels, cleaned and debearded
- ½ lb clams, scrubbed
- ½ lb shrimp or prawns, peeled and deveined
- ½ lb scallops (optional)
Broth Base:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 leeks (white part only), sliced thin
- 3 cloves garlic, minced
- 1 large tomato, diced
- 1 teaspoon tomato paste
- 1 cup dry white wine
- 4 cups fish or seafood stock
- 1 pinch saffron threads
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds (or ½ bulb fresh fennel, sliced)
- 1 bay leaf
- Salt and black pepper to taste
- Zest of 1 orange (optional but traditional)
To Serve:
- Crusty baguette slices
- Rouille sauce (a garlicky saffron aioli, optional but classic)
Instructions
- Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add onion, leeks, and fennel, and sauté until soft (about 5 minutes). Add garlic, tomato, and tomato paste. Cook for 2 more minutes until fragrant. - Build the Broth:
Stir in the white wine, saffron, thyme, and bay leaf. Let it simmer for 5 minutes, allowing the alcohol to evaporate. Add fish stock and orange zest. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes to develop deep flavor. - Add the Seafood:
Add the firm fish first and simmer for 5 minutes. Then add the mussels, clams, shrimp, and scallops. Cover and cook until the shellfish open and the shrimp turn pink — about 7–8 minutes. Discard any unopened shells. - Adjust Seasoning:
Taste and season with salt, pepper, or an extra squeeze of lemon for brightness. - Serve:
Ladle the stew into deep bowls, ensuring each portion has a mix of seafood. Serve hot with toasted baguette slices spread with rouille or garlic butter on the side.
Chef’s Tips
- Use fresh seafood — it’s the key to authentic bouillabaisse flavor.
- For a richer broth, simmer shrimp shells or fish bones in the stock first.
- A pinch of saffron gives the dish its signature golden hue and aroma.
Serving Suggestion
Pair this French classic with a glass of crisp white wine (like Sauvignon Blanc or Vermentino) and enjoy a taste of the Mediterranean right at home. 🇫🇷✨
ADVERTISEMENT
