Entree: French Southern Territories – Southern Culinary Region – Bouillabaisse (Provençal-style fish and shellfish stew flavored with saffron, aromatics, and served with crusty bread and rouille)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) butter
- 1 large onion, finely chopped, about 8 oz (225 g)
- 1 leek (white part only), sliced, about 6 oz (170 g)
- 1 fennel bulb, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (30 g)
- 1 lb (454 g) mixed firm white fish (such as rascasse, monkfish, or cod), cut into large chunks
- 8 oz (225 g) mussels, cleaned
- 8 oz (225 g) medium shrimp, peeled and deveined (about 12–16 shrimp)
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) dry white wine
- 6 cups (1.4 L) fish stock (homemade or low-sodium)
- 1/8 tsp (0.3 g) saffron threads, lightly crushed
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 strip orange peel (about 1 tsp / 2 g)
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 baguette, sliced and toasted, about 9 oz (250 g)
- For rouille:
  - 1 egg yolk (approx. 18 g)
  - 1/2 cup (120 ml) olive oil
  - 2 cloves garlic, crushed, about 0.5 oz (15 g)
  - 1/2 tsp (2 g) sweet paprika
  - pinch saffron, about 1/16 tsp (0.1 g)
  - 1 slice stale bread, soaked and squeezed, about 0.5 oz (15 g)
  - Salt to taste

Instructions

1. In a large heavy pot, heat olive oil and butter over medium heat until shimmering. Add the chopped onion, leek, and sliced fennel and cook gently until soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
2. Stir in the crushed tomatoes, white wine, fish stock, saffron, bay leaves, thyme, orange peel, salt, and pepper. Bring to a simmer and cook gently for 15 minutes to meld flavors.
3. Add the firm white fish chunks to the simmering broth and poach gently for 5–7 minutes. Add mussels and shrimp, cover, and cook until mussels open and shrimp are opaque, about 4–6 minutes. Discard any unopened mussels.
4. While the stew is finishing, make the rouille: in a bowl whisk the egg yolk with crushed garlic and saffron, then slowly drizzle in the olive oil to form an emulsion. Mash in the soaked bread and season with paprika and salt to taste. If desired, thin with a tablespoon or two of warm broth.
5. Remove orange peel and bay leaves from the pot. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley.
6. Serve the bouillabaisse hot in deep bowls with toasted baguette slices topped with a spoonful of rouille. Provide extra rouille at the table for spreading on bread.