Entree: France – Provence – Bouillabaisse (Traditional Provençal fish stew of mixed Mediterranean seafood in a fragrant saffron-tomato broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 1 leek (white and light green parts only), cleaned and sliced
- 1 fennel bulb, core removed and thinly sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 6 cups (1.4 L) fish stock (preferably homemade) or low-sodium fish broth
- 1 lb (450 g) firm white fish (monkfish, cod or similar), cut into 2-in (5 cm) pieces
- 12 oz (340 g) mussels, scrubbed and debearded
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) scallops (optional)
- 1/2 lb (225 g) small clams (optional)
- 1/8 tsp saffron threads (a generous pinch), soaked in 2 tbsp (30 ml) warm water
- 1 strip orange peel (about 1 tsp zest)
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley for garnish

Rouille (spicy garlic spread)
- 2 slices day-old baguette, crust removed, torn into pieces (about 2 oz / 60 g)
- 2 cloves garlic
- 1/8 tsp saffron threads (pinch), soaked with rouille bread in 1 tbsp (15 ml) warm water from saffron soak
- 1 small red chile or 1/4 tsp cayenne pepper (adjust to heat preference)
- 1/2 cup (120 ml) olive oil (or mix half olive oil, half neutral oil)
- 1 tbsp (15 ml) lemon juice
- Salt to taste

To serve
- Baguette slices, toasted, for serving

Instructions

1. In a large heavy pot, heat olive oil over medium heat. Add onion, leek and fennel and cook, stirring occasionally, until softened but not browned, about 6–8 minutes. Add garlic and cook 1 minute more.
2. Stir in tomato paste (if using) and crushed tomatoes, then pour in white wine and bring to a simmer for 2–3 minutes to burn off alcohol.
3. Add fish stock, saffron with its soaking water, orange peel, bay leaves and thyme. Season lightly with salt and pepper. Bring to a gentle simmer, cover and cook 25–30 minutes to develop the broth; skim any foam.
4. Meanwhile, make the rouille: soak the torn baguette in the saffron water. In a mortar and pestle or small food processor, mash soaked bread with garlic, chile/cayenne and a pinch of salt. Slowly whisk in olive oil until emulsified and stir in lemon juice. Adjust seasoning and set aside.
5. Strain the broth through a fine sieve into a clean pot, pressing solids to extract flavor. Return strained broth to medium heat and keep at a gentle simmer.
6. Add the firm white fish pieces to the simmering broth first and cook 3–4 minutes. Then add mussels, clams and shrimp (and scallops if using); cover and cook until shellfish open and shrimp are opaque, about 4–6 minutes. Discard any unopened shellfish.
7. Taste and adjust seasoning with salt and pepper. Remove orange peel, bay leaves and thyme sprigs.
8. Ladle stew into deep bowls, scatter chopped parsley on top, serve with toasted baguette and a dollop of rouille on the side or spread on the bread.