Introduction:
Bouillabaisse is a traditional seafood stew from Marseille, in the south of France. It includes various white fish, shellfish, and a saffron-infused broth. The dish is rich, aromatic, and often served with rouille (garlic mayo) and toasted bread.
Ingredients (for 6 servings):
Seafood:
- White fish (cod, red snapper, haddock): 500g (boneless pieces)
- Squid or octopus (optional): 200g
- Shrimp or prawns: 200g
- Mussels: 10–12 (cleaned)
For the Broth:
- Olive oil: 3 tbsp
- Onion: 2 (finely chopped)
- Tomato: 3 (chopped)
- Carrot: 1 (thinly sliced)
- Celery stalk: 1 (optional)
- Garlic: 4–5 cloves (sliced)
- Fennel bulb: 1 (sliced)
- Tomato paste: 2 tbsp
- Saffron: 1/4 tsp
- White wine: 1/2 cup (optional)
- Fish stock or water: 4 cups
- Bay leaf, thyme, parsley: to taste
- Salt and pepper: to taste
For Serving:
- Rouille (garlic mayo) – optional
- Grilled or toasted bread
Instructions:
- Prepare the Base:
- In a large pot, heat olive oil. Add onion, garlic, carrot, celery, and fennel. Sauté until soft.
- Add tomatoes, tomato paste, and saffron. Stir and then pour in white wine. Simmer for 5 minutes.
- Make the Broth:
- Add fish stock or water, bay leaf, and thyme. Let it boil gently for 15 minutes. Add salt and pepper to taste.
- Add Seafood:
- First, add white fish. After 2–3 minutes, add squid and shrimp. Finally, add mussels.
- Cover and cook for 7–8 minutes, until all seafood is just cooked and mussels open.
- Serve:
- Serve hot with rouille and toasted bread. Garnish with fresh parsley if desired.