Entree: French Southern Territories – National Cuisine – Bouillabaisse (Provençal fish stew of mixed Mediterranean seafood in a saffron‑scented broth served with rouille and toasted bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium (about 150 g) onion, finely chopped
- 1 medium (about 100 g) leek, white part only, sliced thin
- 1 medium (about 150 g) fennel bulb, cored and sliced thin
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp (2 g) fennel seeds, crushed
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 cup (240 ml) dry white wine
- 8 cups (1.9 L) fish stock (homemade from fish bones or good-quality store-bought)
- 1/8 tsp (about 0.5 g) saffron threads, lightly crushed
- 1 tsp (5 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 1.5 lb (680 g) mixed firm white fish fillets (such as cod, monkfish, or halibut), cut into 2-inch pieces
- 1 lb (454 g) mussels, cleaned and debearded
- 12 large shrimp, approx. 8 oz (225 g), peeled and deveined
- 8 oz (225 g) clams, scrubbed (optional)
- 2 tbsp (30 ml) chopped flat-leaf parsley, plus extra for garnish
- Zest and juice of 1 lemon
- 8 slices crusty baguette, toasted

Rouille (garlic-saffron spread)
- 1 large egg yolk
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 g) roasted red bell pepper, drained and pureed
- 2 cloves garlic, crushed
- A pinch (about 0.5 g) saffron, dissolved in 1 tbsp (15 ml) warm water
- 2 tbsp (15 g) fresh fine breadcrumbs
- 1 tbsp (15 ml) lemon juice
- Salt to taste

Instructions

1. Prepare the saffron infusion: place saffron threads in 1 tablespoon (15 ml) warm water and set aside.
2. In a large heavy pot, heat 3 tablespoons (45 ml) olive oil over medium heat. Add the onion, leek, and fennel and sweat gently until softened and translucent, about 8–10 minutes. Add the garlic, bay leaf, crushed fennel seeds, and red pepper flakes and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes and cook 5 minutes to meld flavors. Add the white wine and simmer 3 minutes to reduce slightly.
4. Pour in the fish stock and add the saffron infusion, 1 teaspoon (5 g) salt, and freshly ground pepper. Bring to a gentle simmer, partially covered, and cook 20–25 minutes to develop the broth. Taste and adjust seasoning.
5. Meanwhile, make the rouille: in a small bowl whisk the egg yolk, then slowly whisk in the olive oil to form a thick emulsion (or pulse in a blender). Whisk in the pureed roasted red pepper, crushed garlic, saffron water, breadcrumbs, and lemon juice. Season with salt. Cover and chill until ready to serve.
6. Add the firm white fish pieces to the simmering broth and cook 3–4 minutes. Add the mussels, clams (if using), and shrimp, cover, and cook until shellfish open and shrimp are opaque, 4–6 minutes more. Discard any shellfish that do not open.
7. Stir in chopped parsley, lemon zest, and lemon juice. Adjust salt and pepper to taste. Remove bay leaf.
8. To serve, place toasted baguette slices in bowls, ladle hot bouillabaisse over the bread, and top each portion with a generous dollop or smear of rouille. Garnish with additional parsley and serve immediately.