Classic Bouillabaisse Recipe

Classic Bouillabaisse Recipe

🕰️ Serves 4 | Prep Time: 20 min | Cook Time: 35 min

Ingredients:

2 tbsp olive oil

1 onion, thinly sliced

2 leeks (white part only), sliced

2 garlic cloves, minced

1 tsp saffron threads

1 bay leaf

1 tsp orange zest

4 cups fish stock (or seafood stock)

2 tomatoes, chopped (peeled and seeded if desired)

1 lb (450g) firm white fish (cod, halibut, sea bass), cut into chunks

Salt & black pepper, to taste

Optional: ½ lb mussels, ½ lb shrimp, ½ lb scallops or other seafood

Optional garnish: fresh parsley or fennel fronds

Optional for serving: crusty French bread & rouille sauce

Instructions:

1. Sauté aromatics:

In a large pot, heat the olive oil over medium heat. Add the sliced onion and leeks. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.

2. Add flavor base:

Add the saffron threads, bay leaf, and orange zest. Stir briefly to release their aroma.

3. Deglaze & simmer:

Pour in the white wine and simmer for 2 minutes. Then add the fish stock and chopped tomatoes. Bring the mixture to a boil, then reduce to a gentle simmer. Let cook uncovered for about 15–20 minutes to develop flavor.

4. Add seafood:

Season the broth with salt and pepper. Gently add the white fish chunks. Simmer for 5–7 minutes until just cooked through.

(If using shellfish like mussels or shrimp, add them now and simmer until they open or turn pink.)

5. Finish & serve:

Remove the bay leaf. Taste and adjust seasoning if needed.

Ladle the bouillabaisse into bowls. Garnish with fresh herbs and serve with toasted French bread and rouille if desired.

Optional Rouille (Traditional Spicy Garlic Sauce)

1 garlic clove

1 egg yolk

1 tsp Dijon mustard

1 pinch cayenne or paprika

½ cup olive oil

Salt to taste

A splash of lemon juice

🌀 Whisk all ingredients together or blend until creamy. Spread on bread and float on top of the soup!