Bouillabaisse
A classic Provencal fisherman's stew built on a saffron-scented tomato broth loaded with white fish, shrimp, and mussels, served with crusty bread and garlicky rouille. Plan ahead: the broth base can be made a day in advance.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 fennel bulb, thinly sliced
- 1 yellow onion, diced
- 2 leek (white and pale green parts), sliced, rinsed
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can canned crushed tomatoes
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups seafood or fish stock
- 1/2 tsp saffron threads
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp orange zest
- 1 lb firm white fish fillets (cod, halibut, or snapper), cut in 2-in chunks
- 1/2 lb large shrimp, peeled, deveined
- 1 lb mussels, scrubbed, debearded
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 loaf crusty baguette or sourdough, sliced
- 1/4 cup mayonnaise (for rouille)
- 2 garlic clove (for rouille), minced
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper
Instructions
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1
Make the rouille: stir together 1/4 cup mayonnaise (for rouille), minced garlic clove (for rouille), 1/2 tsp smoked paprika, and 1/8 tsp cayenne pepper in a small bowl. Cover and refrigerate until ready to serve.
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2
Heat 1/4 cup extra-virgin olive oil in a large heavy pot over medium heat. Add thinly sliced fennel bulb, diced yellow onion, and sliced, rinsed leek (white and pale green parts). Cook, stirring often, until softened and lightly golden, about 10 minutes.
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3
Add minced garlic cloves and 2 tbsp tomato paste. Cook, stirring, for 2 minutes.
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4
Pour in 1 cup dry white wine (such as Sauvignon Blanc) and bring to a boil, scraping up any browned bits from the bottom. Simmer for 3 minutes.
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5
Add 1 can canned crushed tomatoes, 4 cups seafood or fish stock, 1/2 tsp saffron threads, 2 bay leaves, 4 fresh thyme sprigs, and 1 tsp orange zest. Season with 1 tsp salt and freshly ground black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
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6
Remove and discard bay leaves and fresh thyme sprigs sprigs. Taste and adjust seasoning.
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7
Add scrubbed, debearded mussels and cover the pot. Cook for 3 minutes, then add cut in 2-in chunks firm white fish fillets (cod, halibut, or snapper) and peeled, deveined large shrimp. Cover and cook until fish is opaque and flakes easily (internal temperature of 145°F / 63°C), shrimp are pink and curled, and mussels have opened, about 5-7 minutes. Discard any mussels that remain closed.
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8
Ladle the stew into deep bowls, discarding the herb sprigs. Garnish with chopped fresh flat-leaf parsley.
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9
Spread rouille on slices of sliced crusty baguette or sourdough and serve alongside the stew for dipping.