Entree: French Southern Territories – Northern Culinary Region – Bouillabaisse (Traditional Provençal fish stew of mixed fish, shellfish, vegetables, and saffron-infused broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1 small leek, white and light green parts only, cleaned and sliced, approx. 3 oz (85 g)
- 1 small fennel bulb, thinly sliced, approx. 6 oz (170 g)
- 3 garlic cloves, minced, approx. 0.3 oz (9 g)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz) crushed tomatoes (14 oz / 400 g)
- 6 cups (1.4 L) fish stock or light seafood stock
- 1 cup (240 ml) dry white wine
- pinch saffron threads (about 0.1 g)
- 1 bay leaf
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 strip orange peel (no pith), about 1/2 inch wide
- 1 lb (450 g) firm white fish (cod, monkfish, or similar), cut into large chunks
- 8 oz (225 g) mussels, scrubbed and debearded
- 8 oz (225 g) clams, scrubbed
- 8 oz (225 g) large shrimp, peeled and deveined, approx. 8–12 shrimp
- 2 tbsp (30 ml) Pernod or pastis (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish
- For the rouille:
  - 1/3 cup (80 ml) mayonnaise
  - 1 small roasted red pepper, peeled and roughly chopped, approx. 3 oz (85 g)
  - 1 garlic clove, minced, approx. 0.1 oz (3 g)
  - pinch saffron threads (about 0.05 g)
  - 1/2 tsp (2.5 ml) lemon juice
  - Salt and cayenne to taste
- Toasted baguette slices, for serving

Instructions

1. Heat the olive oil in a heavy large pot over medium heat. Add the sliced onion, leek, and fennel and sweat gently until soft and translucent, about 8–10 minutes; season lightly with salt.
2. Add the minced garlic and tomato paste; cook 1–2 minutes until aromatic and the paste darkens slightly.
3. Pour in the white wine to deglaze, scraping any browned bits from the bottom, and let the wine reduce by about half, 2–3 minutes.
4. Add the crushed tomatoes, fish stock, saffron, bay leaf, thyme, and orange peel. Bring to a simmer, then reduce heat and simmer gently, uncovered, for 20 minutes to develop flavors. Taste and adjust salt and pepper.
5. While the broth simmers, make the rouille: in a small bowl combine mayonnaise, roasted red pepper, minced garlic, saffron, lemon juice, and a pinch of cayenne; blend until smooth and season to taste. Refrigerate until serving.
6. Remove the orange peel and bay leaf from the broth. Add the firm white fish chunks to the simmering broth and cook gently 5 minutes.
7. Add mussels and clams; cover and cook until shells open, about 4–6 minutes. Discard any that remain closed.
8. Add the shrimp and cook until opaque and cooked through, about 2–3 minutes. Stir in Pernod or pastis if using and heat briefly.
9. Ladle the bouillabaisse into warmed bowls, ensuring a mix of fish and shellfish in each serving. Garnish with chopped parsley and serve with toasted baguette slices and a spoonful of rouille per slice or on the side.
10. Traditional note: serve the broth separately from the fish or together according to preference and enjoy immediately.