France · France

Bouillabaisse (Provencal Fish Stew)

Name: Bouillabaisse (Provencal Fish Stew)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: France
Ingredients: firm white fish, cubed 500 g; shrimp, shell-on 200 g; mussels, cleaned 200 g; onion, sliced 100 g; leek, sliced 80 g; fennel bulb, sliced 150 g; garlic cloves 20 g; tomatoes, chopped 300 g; saffron threads 1 g; pastis or anise liqueur 30 ml; fish stock 500 ml; olive oil 60 ml; saffron (rouille) 1 g; red bell pepper, chopped 80 g; potato, cubed 200 g; baguette, sliced 8 pieces; mayonnaise 60 g; fine salt 6 g

A Provencal seafood stew with saffron, fennel and tomato, served with garlic toast.

90 minutes · 4 servings · Moderate

This version of bouillabaisse leans on seafood rather than whole fish, and it is served with garlic toast because the broth is strong enough to need something to soak it. Garlic goes into the toast and the rouille rather than the pot, which keeps the fish from being overwhelmed.

Ingredients

firm white fish, cubed500 g
shrimp, shell-on200 g
mussels, cleaned200 g
onion, sliced100 g
leek, sliced80 g
fennel bulb, sliced150 g
garlic cloves20 g
tomatoes, chopped300 g
saffron threads1 g
pastis or anise liqueur30 ml
fish stock500 ml
olive oil60 ml
saffron (rouille)1 g
red bell pepper, chopped80 g
potato, cubed200 g
baguette, sliced8 pieces
mayonnaise60 g
fine salt6 g

Directions

1
Sauté onion, fennel, leek, pepper and garlic 8 minutes.
2
Add tomato, saffron, pastis, potato and stock; simmer 30 minutes.
3
Add fish, shrimp and mussels; simmer 10 minutes until mussels open.
4
Blend mayo, garlic, saffron and a splash of broth into a rouille.
5
Serve stew with baguette slices spread with rouille.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content