French

Bouillabaisse

Name: Bouillabaisse
Total time: 135 min
Yield: 9 servings
Cuisine: French
Ingredients: 3 lbs mixed firm white fish (monkfish; red snapper; sea bass); 1 lb mussels or clams; 1/2 lb shrimp; 1 fennel bulb (sliced); 1 large onion (chopped); 3 tomatoes (chopped); 1 pinch high-quality saffron threads; 1 strip dried orange peel

Marseille's legendary saffron-scented fisherman's stew, brimming with fresh seafood and served with garlicky rouille on toasted baguette.

135 minutes

Serves 9

Main

Contains common allergens

Fish Seafood Shellfish

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Instructions

6 steps

1
Heat olive oil in a large, wide pot over medium heat. Sauté the onions, fennel, and garlic until softened and fragrant (about 10 minutes).

2
Add the chopped tomatoes, orange peel, saffron threads, and a pinch of salt. Cook until the tomatoes break down.
3
Pour in 6 cups of water or fish stock and bring to a rapid boil. Simmer vigorously for 15 minutes to create an aromatic broth.
4
Lower the heat to a gentle simmer. Add the thickest, firmest pieces of fish first and cook for 3 minutes.
5
Add the more delicate fish, followed by the shrimp and mussels. Cover and simmer for another 5-7 minutes until the mussels open and the fish is opaque and flaky.
6
Serve hot, ladling the broth and seafood over thick slices of toasted rustic bread rubbed with garlic, accompanied by rouille (garlic saffron mayonnaise).

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