Bouillabaisse
A Provençal fish stew built from a deeply aromatic saffron broth simmered first, with firm and flaky fish added only near the end so it stays intact — served with garlicky rouille.
Seafood
⚠ Contains: Fish, Shellfish, Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5kg mixed fish bones and heads (for stock)
- 1kg mixed firm and flaky white fish (halibut, cod, snapper), cut into pieces
- 300g mussels, cleaned
- 1 onion, 1 fennel bulb, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped (or 2 tbsp tomato paste)
- 1/2 cup white wine
- Zest of 1 orange
- 1/2 tsp saffron threads
- 1 bay leaf, 1 sprig thyme
- 1/4 cup olive oil
- Salt and black pepper
- 1 slice bread, soaked in stock, 1 clove garlic, 1 egg yolk, 1/2 tsp cayenne, 1/2 cup olive oil (for rouille)
Steps
- Heat olive oil in a large pot and cook the onion and fennel until soft. Add the garlic and cook 1 minute more.
- Add the fish bones and heads, tomatoes, white wine, orange zest, saffron, bay leaf, and thyme. Cover with water and simmer for 30-45 minutes.
- Strain the broth, pressing on the solids to extract all the liquid, and discard the solids. Return the broth to the pot and season.
- For the rouille, blend the soaked bread, garlic, egg yolk, and cayenne, then slowly drizzle in the olive oil while blending to form a thick, garlicky emulsion.
- Bring the strained broth back to a simmer. Add the firmest fish first and simmer briefly, then add the mussels and flakier fish, cooking just until the fish is opaque and the mussels open (discard any that don't).
- Ladle the fish and broth into bowls, and serve with the rouille spread on toasted bread alongside.