🇫🇷French6 ServingsMain CourseSoupFrench
Bouillabaisse
A traditional, elegant Provençal fish stew originating from Marseille, richly flavored with saffron, fennel, and orange zest.
Ingredients
- 1 kg mixed firm white fish (halibut, cod, sea bass)
- 500g mussels or clams (cleaned)
- 1 large leek (chopped)
- 1 fennel bulb (sliced)
- 3 large tomatoes (chopped)
- 4 cups fish stock
- Large pinch of saffron threads, strip of orange zest
- Olive oil, garlic, bouquet garni
- Baguette slices and Rouille (garlic saffron mayonnaise) for serving
Instructions
1
Heat olive oil in a large pot. Sauté the leek, fennel, and garlic until softened.
2
Add the chopped tomatoes, fish stock, saffron, orange zest, and bouquet garni. Bring to a boil, then reduce heat and simmer for 20 minutes.
3
Carefully lay the pieces of firm fish into the broth. Simmer for 5 minutes.
4
Add the mussels or clams to the pot, cover, and cook for another 5 minutes until the shells open (discard any that do not open).
5
Serve the hot stew in shallow bowls. Spread Rouille on toasted baguette slices and float them on top of the soup.
