Classic Bouillabaisse Recipe
Serves: 4–6
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
For the soup:
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 leeks (white part only), sliced
- 4 garlic cloves, minced
- 2 large tomatoes, chopped (or 1 can of whole peeled tomatoes, drained and chopped)
- 1 teaspoon saffron threads
- 1/2 teaspoon fennel seeds (or 1 small bulb fennel, sliced)
- 1 bay leaf
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Zest of 1 orange (optional)
- 1 1/2 quarts fish stock (or water with fish bouillon)
- 1 1/2 to 2 pounds firm white fish (such as cod, snapper, halibut), cut into chunks
- 1/2 pound mussels, cleaned
- 1/2 pound shrimp, peeled and deveined
- Optional: clams, scallops, or crab
For serving:
- Crusty French bread, sliced and toasted
- Rouille (garlicky sauce — recipe below)
Instructions:
- Sauté the vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add onions, leeks, and garlic. Cook until softened, about 5–7 minutes. - Add flavorings:
Stir in tomatoes, saffron, fennel, bay leaf, thyme, and orange zest if using. Cook for another 5 minutes. - Add stock:
Pour in the fish stock. Bring to a boil, then lower the heat and simmer for 30 minutes. Season with salt and pepper. - Add seafood:
Add the firm fish first. Simmer gently for 5–7 minutes. Then add mussels and shrimp (and any other shellfish). Cook until the mussels open and shrimp are pink, about 5 more minutes. - Serve:
Ladle the broth over toasted bread and rouille, then top with pieces of fish and shellfish.
Quick Rouille Recipe:
- 1 small garlic clove, minced
- 1 egg yolk
- 1/2 cup olive oil
- 1 teaspoon lemon juice
- Pinch of cayenne pepper or a small piece of red chili
- Salt to taste
Blend all ingredients (or whisk by hand) until creamy and emulsified.
- Classic Bouillabaisse Recipe
Classic Bouillabaisse Recipe Serves: 4–6Prep Time: 30 minutesCook Time: 1 hour Ingredients: For the soup: For serving: Instructions: Quick Rouille Recipe: Blend all ingredients (or whisk by hand) until creamy and emulsified. - Baked Spinach Mushroom Quesadillas
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