Classic Bouillabaisse

Here is a classic recipe for Bouillabaisse, the iconic Provençal fish stew from Marseille. This recipe respects its traditional roots while providing clear, step-by-step instructions for the home cook.

Classic Bouillabaisse 🐟🦐

Bouillabaisse is more than a soup; it’s a ritual. It originated with Marseille fishermen who would make a stew from the bony rockfish they couldn’t sell. A true Bouillabaisse is characterized by its distinct broth, flavored with saffron, fennel, and orange zest, and is traditionally served in two courses: the broth first with toasted bread and rouille, followed by the fish.

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Ingredients

For the Broth (The Foundation):

• 2-3 lbs (1-1.5 kg) assorted fish bones and heads (non-oily fish like snapper, sea bass, monkfish. Ask your fishmonger)

• 1/2 cup olive oil

• 1 large onion, sliced

• 1 large leek (white and light green parts only), sliced

• 1 small fennel bulb, sliced (fronds reserved for garnish)

• 4-5 cloves garlic, crushed

• 1 tomato, chopped

• 1 strip orange zest

• 1 tbsp tomato paste

• 1/2 cup white wine

• 1 large ripe tomato, grated (or a 14oz can of whole peeled tomatoes)

• 1 sachet (bouquet garni): 3-4 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, tied together

• Large pinch of saffron threads

• 1 tsp fennel seeds

• Salt and peppercorns to taste

• 8 cups water (or light fish stock if you have it)

For the Fish and Seafood:

• 1.5 lbs (700 g) firm-fleshed fish fillets (monkfish, sea bass, halibut, cod), cut into large chunks

• 1/2 lb (225 g) shellfish (mussels and/or clams, scrubbed)

• 1/2 lb (225 g) crustaceans (large shrimp/prawns, langoustines, or crab pieces)

For Serving:

• Thick slices of crusty bread (baguette), toasted

• Rouille (see recipe below)

• Grated Gruyère cheese (optional, but traditional)

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Quick Rouille Recipe

A garlic and saffron mayonnaise.

• In a mortar and pestle, crush 2 garlic cloves and a pinch of saffron threads into a paste.

• Whisk in 1 egg yolk and 1 tbsp of lemon juice.

• Slowly drizzle in 3/4 cup olive oil, whisking constantly until thick and emulsified.

• Season with salt and a pinch of cayenne pepper.

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Instructions

Part 1: The Essence – Making the Broth

1. Prepare the Base: In a large, heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium heat. Add the onion, leek, fennel, and garlic. Cook gently for 8-10 minutes until softened but not browned.

2. Build Flavor: Add the tomato paste and cook for 1 minute. Pour in the white wine and let it reduce by half. Add the grated tomato (with its juices), orange zest, bouquet garni, fennel seeds, and saffron. Stir well.

3. Simmer the Bones: Add the fish bones and heads to the pot. Cover with water (or stock). Bring to a boil, then immediately reduce to a low simmer. Skim off any scum that rises to the top. Simmer gently, partially covered, for 30-40 minutes.

4. Strain: Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid. Discard the solids. You should have a rich, aromatic broth. Season well with salt and pepper. (This broth can be made a day ahead.)

Part 2: The Final Stew – Cooking the Seafood

5. Bring to a Boil: Bring the strained broth to a rolling boil over high heat. This is where the name comes from: “bouillir” (to boil) and “abaisser” (to reduce).

6. Cook in Stages: Add the chunks of firm fish first. Cook for 3-4 minutes.

7. Add Shellfish: Add the clams and mussels. Cook for 2-3 minutes.

8. Add Crustaceans: Finally, add the shrimp/prawns. Cook for another 2-3 minutes, until all the shellfish have opened and the shrimp are pink. Discard any mussels or clams that do not open.

9. Serve Immediately: The key is to not overcook the seafood.

Part 3: The Ritual – Serving

10. Traditional Two-Course Service:

    • First Course: Ladle the flavorful broth into bowls. Serve with thick slices of toasted bread slathered with rouille and sprinkled with Gruyère cheese if using.

    • Second Course: Present the cooked fish and seafood on a large platter for everyone to admire, then serve it onto plates with a little more broth.

11. One-Course Service: For a simpler approach, ladle the broth and seafood directly into large, deep bowls. Serve with the toasted bread, rouille, and cheese on the side.

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Key Tips for an Authentic Bouillabaisse

• The Fish is Key: Use at least three different types of fresh, firm-fleshed fish. Rockfish like rascasse (scorpionfish) are traditional but can be hard to find.

• Saffron is Non-Negotiable: It provides the signature golden color and flavor.

• Don’t Skip the Rouille: This spicy garlic mayonnaise is an essential part of the experience.

• The Boil: The rapid boil in the final stage is crucial for emulsifying the oil and broth, creating its unique texture.

• Freshness: Every ingredient must be impeccably fresh. This is a dish that cannot hide poor-quality seafood.

Enjoy your journey to the coast of Provence! Bon appétit.