French Cuisine

Bouillabaisse Recipe – French Special

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Bouillabaisse Recipe – French Special

Bouillabaisse is a traditional Provençal fish stew from Marseille, France. It features a mix of fish and shellfish in a rich broth seasoned with herbs, spices, and tomatoes. Served with rouille sauce and crusty bread, this dish highlights the flavors of the sea and is a celebration of seafood.

  • 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:

Fish Selection: Use a mix of firm white fish (like cod or haddock) and shellfish (such as shrimp, mussels, and squid) for the best flavor.

Saffron: Adds unique flavor and color; substitute with a pinch of turmeric if necessary.

Fish Stock: Ideal for authenticity; if unavailable, use water or chicken broth.

Rouille Sauce: Adds a spicy, garlicky kick; optional but recommended for an authentic experience.

Shellfish: Clean thoroughly and discard any that are cracked or do not open during cooking.

 

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