Description: Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille, France. It is made with a variety of fish and shellfish, such as red mullet, sea bass, mussels, and shrimp, cooked in a broth flavored with tomatoes, garlic, saffron, and aromatic herbs. The dish is typically served with slices of crusty bread and a spicy garlic mayonnaise called rouille. Bouillabaisse is known for its rich and complex flavors and is considered a symbol of Provençal cuisine.
History: Bouillabaisse has ancient origins, with variations of fish stews being cooked in the Mediterranean region for centuries. However, the modern version of Bouillabaisse is believed to have originated in Marseille during the 17th century. It was originally a simple and hearty dish made by fishermen using the catch of the day. Over time, Bouillabaisse evolved into a more refined dish enjoyed by both locals and visitors to the region. Today, it is one of the most famous and iconic dishes of French cuisine.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serving Size: 6 servings
Ingredients:
- 2 pounds assorted fish (such as snapper, cod, or halibut), cut into chunks
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 large tomato, diced
- 1 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon orange zest
- 1/4 cup Pernod or dry white wine
- 6 cups fish stock or clam juice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- Crusty bread, for serving
- Rouille (optional, for serving)
Instructions:
- Prepare the Aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the leeks, onion, and fennel, and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the Tomatoes and Herbs:
- Add the diced tomato, saffron threads, thyme, oregano, bay leaves, and orange zest to the pot.
- Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
- Deglaze and Simmer:
- Pour in the Pernod or white wine, stirring to deglaze the pot and release any browned bits.
- Add the fish stock or clam juice and bring to a simmer.
- Season with salt and pepper to taste.
- Reduce the heat to low and let the broth simmer for 30 minutes to allow the flavors to meld.
- Add the Seafood:
- Add the fish chunks to the simmering broth and cook for about 5 minutes.
- Add the mussels, clams, and shrimp, and continue cooking until the shellfish open and the shrimp are pink and opaque, about 5-7 minutes more.
- Discard any shellfish that do not open.
- Serve:
- Ladle the Bouillabaisse into large bowls, ensuring each serving has a generous portion of fish, shellfish, and broth.
- Garnish with chopped fresh parsley.
- Serve with crusty bread and rouille (if using) on the side for dipping.
Enjoy this hearty and visually impressive Bouillabaisse, a true taste of the French Mediterranean!