Entree: Monaco – Bouillabaisse (Provencal Mediterranean fish and shellfish stew in a saffron-tomato broth traditionally served with rouille and crusty bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 small fennel bulb, thinly sliced
- 1 leek, white part only, cleaned and sliced
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) saffron threads
- 1/2 tsp (2 g) crushed red pepper flakes
- 1 cup (240 ml) dry white wine
- 1 can (14 oz) (400 g) crushed tomatoes
- 6 cups (1.4 L) fish stock or clam broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 3 lbs (approx. 1.4 kg) mixed firm fish and fillets (example: 3 firm white fish fillets, approx. 6 oz (170 g) each, plus other firm fish pieces)
- 8 oz (225 g) mussels, scrubbed
- 8 oz (225 g) clams, scrubbed
- 8 oz (225 g) large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- Crusty bread for serving
Rouille (optional)
- 1 large egg yolk
- 1 clove garlic, smashed
- 1/2 tsp (2 g) saffron threads, crushed
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) good mayonnaise or 1/2 cup (120 ml) extra olive oil for thicker rouille
- 1/4 tsp (1 g) cayenne pepper
- Salt, to taste

Instructions

1. Heat the olive oil and butter in a wide heavy pot over medium heat. Add the onion, fennel, leek, and a pinch of salt; sweat gently until soft but not browned, about 8–10 minutes. Add the garlic, paprika, saffron, and red pepper flakes and cook 1 minute until fragrant.
2. Pour in the white wine and simmer 2–3 minutes to reduce slightly. Add the crushed tomatoes, fish stock, bay leaf, and thyme. Bring to a gentle simmer and cook uncovered 20 minutes to develop the broth. Season with salt and pepper.
3. Meanwhile, prepare the rouille if using: in a mortar and pestle or food processor, pound or blend the garlic into a paste. Add the egg yolk and crushed saffron and whisk or blend while slowly drizzling in the olive oil until emulsified. Stir in mayonnaise or extra oil for body, then cayenne and salt to taste. Chill until needed.
4. Strain half of the broth through a fine sieve into another pot, pressing solids to extract flavor; return strained liquid to the pot and bring to a simmer. Add the firm fish pieces first and simmer gently 3–5 minutes.
5. Add the mussels, clams, and shrimp and simmer until shellfish open and shrimp are cooked, about 3–5 more minutes. Discard any shellfish that do not open. Adjust seasoning with salt and pepper and stir in chopped parsley.
6. To serve, ladle fish and shellfish with broth into deep bowls. Place a slice of toasted crusty bread on the side or float a piece in each bowl and top with a spoonful of rouille. Serve immediately.