France · France
Bouillabaisse (Provençal Fish and Shellfish Soup)
A saffron-scented Provençal fish soup with fennel, leek and a mixed selection of fish and shellfish.
Bouillabaisse is Marseille in origin and has always been about the fish rather than the broth. Different fishermen used different fish, and the saffron, fennel and tomato were there to perfume and colour a broth that must stay clear. The rouille on the side is not optional, since it is what the soup is meant to be eaten with.
Ingredients
- firm white fish (e.g. monkfish), cubed500 g
- prawns, shell on250 g
- mussels, scrubbed250 g
- fennel bulb, sliced1 pieces
- leek, white part, sliced2 pieces
- yellow onion, sliced1 pieces
- garlic cloves, sliced4 pieces
- ripe tomatoes, chopped3 pieces
- fennel seeds1 tsp
- saffron threads0.5 tsp
- orange peel, strip1 pieces
- fish stock1000 ml
- dry white wine200 ml
- olive oil60 ml
- fine salt2 tsp
- black pepper1 tsp
- rouille or toasted baguette200 g
Directions
- 1
Soften fennel, leek, onion and garlic in olive oil over medium heat.
Vegetables are translucent and smell sweet. - 2
Add tomatoes, fennel seeds, saffron, orange peel and a pinch of salt; cook 5 minutes.
Tomatoes collapse and the pan smells of saffron. - 3
Pour in fish stock and white wine; simmer uncovered 15 minutes.
Broth is golden and tastes of saffron and fennel. - 4
Add firm white fish and prawns; cook 5 minutes until just opaque.
Fish is opaque and flakes; prawns are pink. - 5
Add mussels, cover and cook 4 minutes until they open.
Mussels are wide open and smell briny. - 6
Ladle into bowls and serve with rouille or toasted baguette for dipping.
Soup is golden with seafood peeking through.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content