Bouillabaisse is a traditional Provençal seafood stew that originates from the coastal city of Marseille in France. Known for its rich broth and medley of fresh seafood, this dish is a feast for the senses. Making bouillabaisse at home may seem intimidating, but with the right ingredients and steps, you can recreate this French classic with ease. Here’s how to do it.
Ingredients You’ll Need:
- 2 pounds of mixed fresh fish (e.g., snapper, cod, or monkfish), cut into chunks
- 1 pound of shellfish (e.g., mussels, clams, or shrimp)
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 leeks, white parts only, thinly sliced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced (or 1 cup canned tomatoes)
- 1/2 cup dry white wine
- 6 cups fish stock or water
- 1 teaspoon saffron threads
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 1/2 teaspoon fennel seeds
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread and rouille sauce (optional, for serving)
Step 1: Prepare the Base
Heat the olive oil in a large pot over medium heat. Add the chopped onion, leeks, and garlic, and sauté until they become soft and fragrant, about 5 minutes. Stir in the tomatoes and cook for another 5 minutes to allow their juices to release.
Step 2: Build the Broth
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly. Add the fish stock or water, saffron, thyme, bay leaves, and fennel seeds. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20–30 minutes to develop the flavors.
Step 3: Cook the Seafood
Add the chunks of fish to the simmering broth and cook for about 5 minutes. Then, add the shellfish (mussels, clams, or shrimp) and cook until the shells open and the shrimp turn pink, about 3–5 minutes. Discard any shellfish that do not open.
Step 4: Serve the Bouillabaisse
Ladle the bouillabaisse into bowls, ensuring each serving has a mix of fish, shellfish, and broth. Garnish with fresh parsley and serve with slices of crusty bread. For an authentic touch, pair it with rouille sauce, a garlicky mayonnaise-like spread that complements the dish beautifully.
Tips for Success
- Use the freshest seafood available to enhance the flavor of the bouillabaisse.
- Customize your stew with additional seafood such as crab, scallops, or squid.
- For a more luxurious broth, simmer the fish stock with shrimp shells or fish heads beforehand.
- Serve with a chilled glass of white wine or rosé to complete the meal.
Making bouillabaisse at home is a rewarding way to bring the flavors of the French Riviera to your table. With its aromatic broth and abundance of seafood, this dish is perfect for special occasions or a cozy dinner with loved ones.
