Entree: Saint Pierre and Miquelon – Bouillabaisse (Provençal fish stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish fillets (cod or pollock), cut into 1- to 2-inch (2.5–5 cm) chunks
- 1 lb (454 g) meaty fish (monkfish or redfish), cut into 1- to 2-inch (2.5–5 cm) chunks
- 8 oz (225 g) mussels, scrubbed and debearded
- 8 oz (225 g) clams, scrubbed
- 8 oz (225 g) raw shrimp, peeled and deveined
- 3 tbsp (45 ml) olive oil
- 1 large onion, chopped
- 2 leeks (white and light green parts only), thinly sliced and rinsed
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) dry white wine
- 6 cups (1.4 L) fish stock (or good-quality seafood broth)
- 1/2 tsp (about 1 g) saffron threads, lightly crushed
- 2 bay leaves
- 1 sprig fresh thyme
- 1 strip orange peel (zest, about 1 tsp/5 ml)
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced and toasted (for serving)
Rouille (optional)
- 1 egg yolk
- 1 clove garlic, mashed to a paste
- 1/2 tsp (2.5 ml) Dijon mustard
- 1 pinch saffron threads, soaked in 1 tbsp (15 ml) warm water
- 1/2 cup (120 ml) olive oil
- Salt and cayenne or hot paprika to taste

Instructions

1. In a large heavy pot, heat the olive oil over medium heat. Add the onion, leeks, and fennel and sauté until softened and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
2. Stir in the crushed tomatoes, white wine, fish stock, saffron, bay leaves, thyme, and orange peel. Bring to a gentle simmer and cook uncovered for 20 minutes to develop the broth; skim any foam.
3. Meanwhile, make the rouille: in a bowl whisk the egg yolk with the mustard and garlic paste, then slowly drizzle in the olive oil while whisking to form an emulsion. Stir in the saffron-infused water, season with salt and cayenne to taste, and refrigerate until serving.
4. Add the firmer fish chunks to the simmering broth first and cook 3–4 minutes. Add the monkfish or second fish and cook another 3 minutes. Add the mussels and clams, cover, and cook until shells open, about 3–4 minutes. Add the shrimp last and cook until just pink, about 2 minutes. Discard any shellfish that do not open.
5. Adjust the seasoning of the broth with salt and pepper. Remove and discard bay leaves and thyme stems and the orange strip if desired.
6. Ladle the bouillabaisse into deep bowls with a mix of fish and shellfish and plenty of broth. Serve immediately with toasted baguette and a dollop of rouille on the side for spreading on the bread.