Bouillabaisse Classic French Fish soup
Servings: 6
Prep Time: 20 mins
Cook Time: 90 mins
Description:
Bouillabaisse is a traditional fisherman's stew originating from the port city of Marseille in France. It's a flavorful and aromatic soup made with a variety of fish, shellfish, and aromatic herbs. Here's a basic recipe for Bouillabaisse:
Ingredients:
- 1 lb mixed fish fillets (such as cod, halibut, or sea bass), cut into chunks
- 1 lb mixed shellfish (such as mussels, clams, and shrimp), cleaned and scrubbed
- 1 onion, finely chopped
- 2 leeks, cleaned and sliced
- 2 tomatoes, diced
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups fish stock or vegetable broth
- 1 cup tomato puree
- 1/2 cup olive oil
- 1 teaspoon saffron threads
- 1 teaspoon orange zest
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Rouille (a traditional garlic and saffron mayonnaise) for serving
- Crusty bread for serving
Method:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and fennel. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
- Add the diced tomatoes, tomato puree, fish stock, saffron, orange zest, thyme, and bay leaf. Season with salt and pepper. Stir well and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes to allow the flavors to meld.
- Add the fish fillets and shellfish to the pot. Simmer for an additional 10-15 minutes, or until the fish is cooked through and the shellfish have opened.
- Discard any unopened shellfish and the bay leaf. Taste and adjust the seasoning if needed.
- Serve the Bouillabaisse hot in large bowls, accompanied by crusty bread and a dollop of rouille on the side.