Bouillabaisse, a classic French seafood stew recipe from Marseille, combines an array of fresh fish and shellfish in a rich, saffron-infused tomato broth. This celebrated dish is as much about the ritual of preparation and presentation as it is about bold, seaside flavors, making it a quintessential example of Provençal cuisine.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: N/A
Total Time: 1 hour 15 minutes
Serving: 6
Ingredients:
— For the Broth:
— 1/4 cup olive oil
— 2 onions, chopped
— 4 cloves of garlic, minced
— 1 leek, white and light green parts only, chopped
— 2 tomatoes, peeled and diced
— 1 orange peel
— 1 pinch saffron threads
— 3 sprigs fresh thyme
— 2 bay leaves
— 1/2 cup white wine
— 6 cups fish stock
— Seafood:
— 2 pounds mixed fish fillets (such as seabass, red snapper, and grouper), cut into large pieces
— 1 pound shellfish (mussels and clams), cleaned
— 1/2 pound shrimp, peeled and deveined
— To Serve:
— Rouille sauce
— Crusty bread
— Fresh parsley, chopped
Method:
— Prepare the Broth:
— Heat olive oil in a large pot over medium heat. Add onions, garlic, and leek, sautéing until softened.
— Stir in tomatoes, orange peel, saffron, thyme, and bay leaves. Cook for a few minutes until tomatoes begin to break down.
— Add white wine and fish stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
— Cook the Seafood:
— Add the firmest fish first to the simmering broth and cook for 5 minutes. Then add the shellfish and shrimp, cooking until all shellfish are open and the shrimp are pink and opaque.
— Serve:
— Discard any shellfish that have not opened. Ladle the bouillabaisse into bowls, ensuring that each serving includes a mix of fish and shellfish.
— Serve with a dollop of rouille sauce on top of a slice of crusty bread floated in the stew and garnished with chopped parsley.
Notes:
— Bouillabaisse varies depending on the types of fish and shellfish available; select the freshest options from your local fishmonger.
— The orange peel adds a subtle citrus note that complements the saffron beautifully.
Nutritional Information per Serving (Based on USDA Guidelines):
— Calories: 420 kcal
— Protein: 45g
— Carbohydrates: 15g
— Fat: 18g
— Fiber: 2g
— Sodium: 890mg
— Sugars: 4g
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