France Bouillabaisse (Fish Stew)
Bouillabaisse is a traditional fish stew from the Provençal region of France. This dish is a bountiful showcase of fresh fish and seafood, including prawns and mussels, in a savory broth. Traditionally, the recipe for bouillabaisse varies from day to day, depending on the haul from the local fish market. In its hometown of Marseilles, bouillabaisse is commonly served in two separate courses: broth and seafood. Many other recipes treat bouillabaisse as a one-pot stew, presented in a less elaborate fashion while still capturing the essence of this delicious meal.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Croutons:- 16 slices of baguette
- 5 Tbsp (75 ml) olive oil
- ½ garlic clove
- ½ cup (120 ml) olive oil
- 1 large onion, finely chopped
- 1 leek, finely chopped
- 1 tsp (5 g) fennel seeds
- 2 bay leaves
- 4 garlic cloves, crushed and minced
- 2 cans of whole tomatoes, chopped
- 1 cup (440 ml) dry white wine
- ½ tsp (2.5 ml) saffron
- 1 tsp (5 ml) thyme
- Zest of 1 orange
- 1 tsp (5 ml) marjoram
- 1 tsp (5 ml) cayenne pepper
- 10 cups (2.4 l) fish stock
- Salt, to taste
- Ground black pepper, to taste
- 18–24 oz (500–700 g) fresh mussels, scrubbed
- 35 oz (1 kg) firm white fish, boneless fillets, cut into ½-inch (4-cm) pieces
- 16 raw king prawns
Directions
- Preheat oven to 250°F (120°C) and line a baking tray.
- Brush both sides of baguette slices with olive oil, then distribute them evenly on a baking tray.
- Bake slices until golden and crispy.
- Rub hot slices with garlic clove, to coat.
- Pour olive oil into a large pot set over medium-high heat.
- Add onions to the hot oil and sauté until translucent.
- Add leek and fennel seeds, cooking until the leek is softened, about 5–10 minutes.
- Add bay leaves, garlic, tomatoes, saffron, thyme, cayenne pepper, marjoram, salt, black pepper, wine, and orange zest, cooking for 15 minutes.
- Pour in fish stock and bring to a gentle simmer.
- Add mussels and cook for 2–3 minutes. Throw away the mussels that fail to open.
- Add fish and prawns, simmering until just cooked, about 2 minutes.
- Place two croutons in the bottom of each serving bowl.
- Using a slotted spoon, arrange the seafood on top of the croutons.
- Ladle broth into each bowl, covering the seafood.
- Serve bouillabaisse with any extra croutons floating on top of the broth.
For Croutons:
For Broth:
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