France Bouillabaisse (Fish Stew)
Bouillabaisse is a traditional fish stew from the Provençal region of France. This dish is a bountiful showcase of fresh fish and seafood, including prawns and mussels, in a savory broth. Traditionally, the recipe for bouillabaisse varies from day to day, depending on the haul from the local fish market. In its hometown of Marseilles, bouillabaisse is commonly served in two separate courses: the broth and the seafood. Many other recipes treat bouillabaisse as a one-pot stew, presented in a less elaborate fashion while still capturing the essence of this delicious meal. Recipe Servings: Serves 8
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Croutons:- 16 slices of baguette
- 5 Tbsp (75 ml) olive oil
- 1/2 garlic clove
- 1/2 cup (120 ml) olive oil
- 1 large onion, finely chopped
- 1 leek, finely chopped
- 1 tsp (5 g) fennel seeds
- 2 bay leaves
- 4 garlic cloves, crushed and minced
- 2 cans of whole tomatoes, chopped
- 1 cup (440 ml) dry white wine
- 1/2 tsp (2.5 ml) saffron
- 1 tsp (5 ml) thyme
- Zest of 1 orange
- 1 tsp (5 ml) marjoram
- 1 tsp (5 ml) cayenne pepper
- 10 cups (2.4 l) fish stock
- salt to taste
- Fresh ground black pepper to taste
- 18–24 oz (500–700 g) fresh mussels, scrubbed
- 35 oz (1 kg) firm white fish, boneless fillets, cut into 1/2-inch (4-cm) pieces
- 16 raw king prawns
Directions
- Croutons:
- Preheat the oven to 250°F (120°C) and line a baking tray.
- Brush both sides of baguette slices with olive oil, then distribute them evenly on a baking tray.
- Bake the slices until golden and crispy.
- Rub the hot slices with garlic clove, to coat.
- Broth:
- Add oil to a large pot. Heat for two minutes, then add the onions. Cook gently until the onions are clear (about 10 minutes).
- Add the leek and fennel seeds. Cook gently until the leek is softened, about 5–10 minutes.
- Season the pot with bay leaves, garlic, tomatoes, saffron, thyme, cayenne pepper, marjoram, salt, pepper, wine, and orange zest. Cook gently for 15 minutes.
- Pour in fish stock and add salt and pepper to taste. Bring the liquid to a gentle simmer.
- Add mussels to the pot and cook for 2–3 minutes. Throw away the mussels that fail to open.
- Add the fish and prawns, simmering until just cooked, about 2 minutes. Turn off the heat.
- Place two croutons in the bottom of each bowl.
- Using a slotted spoon, arrange the seafood on top of the croutons.
- Ladle the broth into the bowl, covering the seafood.
- Serve the bouillabaisse with any extra croutons floating on top of the broth.
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