French Cuisine

Bouillabaisse Recipe – French Special

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Bouillabaisse Recipe – French Special

Bouillabaisse is a traditional Provençal fish stew from Marseille, known for its rich broth infused with saffron, tomatoes, garlic, and aromatic herbs. This seafood stew features a mix of firm white fish, shrimp, mussels or clams, and squid, simmered slowly in wine and seafood stock for deep flavor. Always served with rouille sauce and crusty French bread to soak up every drop, it’s a celebration of the sea, ideal for cozy dinners or special occasions when you want something hearty and comforting.

  • Prep Time30 min
  • Cook Time2 hr
  • Total Time2 hr 30 min

For the Broth:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 leeks, white parts only, chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, peeled, seeded, and chopped (or 1 can of diced tomatoes)
  • 1/2 cup white wine
  • 4 cups fish stock or water
  • 1 teaspoon saffron threads
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • Salt and pepper to taste

For the Seafood:

  • 1 pound (450 grams) white fish fillets (e.g., cod, haddock, or snapper), cut into chunks
  • 1/2 pound (225 grams) shrimp, peeled and deveined
  • 1/2 pound (225 grams) mussels or clams, cleaned
  • 1/2 pound (225 grams) squid, cleaned and cut into rings

For the Rouille Sauce (optional but traditional):

  • 2 cloves garlic
  • 1 small red chili or 1/2 teaspoon red pepper flakes
  • 1 egg yolk
  • 1 cup stale bread, soaked in a little water and squeezed dry
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • For Serving: Crusty French bread or baguette

Prepare Broth:

1

Sauté onions, leeks, and garlic, then add tomatoes and cook. Pour in white wine, then fish stock, saffron, thyme, and bay leaf. Simmer for 20-30 minutes.

Prepare Rouille Sauce (Optional):

2

Blend garlic, red chili, egg yolk, and soaked bread in a food processor. Gradually add olive oil, then stir in lemon juice and salt.

Cook Seafood:

3

Strain the broth, return to pot, and simmer. Add fish, shrimp, mussels or clams, and squid. Cook until shrimp are pink and shellfish open. Discard unopened shellfish.

Serve:

4

Ladle bouillabaisse into bowls, serve with rouille sauce and crusty French bread, optionally toasted with rouille.

Recipe Notes:

  • Seafood Selection & Freshness: Use fresh seafood—firm white fish like cod or snapper works well; ensure mussels and clams are cleaned thoroughly and discard any that won’t open during cooking.

  • Saffron Substitute & Color: Saffron gives signature color and flavor; if unavailable, a pinch of turmeric can mimic the hue though flavor will be milder.

  • Broth Options: Fish stock adds authenticity; in a pinch, water or even chicken broth can substitute, though with loss of depth.

  • Rouille Sauce: Optional but traditional—adds a spicy, garlicky kick. Adjust chili level to taste. Serve with toasted bread for the best experience.

  • Serving & Texture Tips: Add shellfish later to avoid overcooking. Discard any unopened shellfish. Serve hot, with crusty bread to soak up the broth.

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