Bouillabaisse

The Provencal fisherman's stew: white fish, shrimp and mussels simmered in a saffron, fennel, tomato and orange broth, served with toasts and garlicky rouille. Serves 6.

Bowl of saffron bouillabaisse with mussels, shrimp and white fish, with toast and rouille
  • Prep 30 min
  • Cook 45 min
  • Total 1 hr 15 min
  • Yield 6 servings

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Bouillabaisse comes from the port of Marseille, where fishermen made it from the unsold catch. The broth is perfumed with saffron, fennel, orange zest and tomato, and the fish goes in at the end so it stays tender.

It is traditionally served with toasted bread spread with rouille, a garlicky red pepper mayonnaise, floating on top.

Ingredients

Broth

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1 leek, white part, sliced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup dry white wine
  • 6 cups fish or seafood stock
  • 2 strips orange zest
  • 1/2 teaspoon saffron threads
  • 2 sprigs thyme
  • 1 bay leaf
  • Salt and pepper

Seafood

  • 1 1/2 pounds firm white fish, such as cod, halibut or monkfish, cut in chunks
  • 1 pound mussels, scrubbed
  • 1 pound large shrimp, peeled

Rouille and toasts

  • 1/2 cup mayonnaise
  • 1/4 cup roasted red pepper
  • 1 clove garlic
  • Pinch of cayenne
  • 12 slices baguette, toasted

Instructions

  1. Build the broth. Cook the onion, fennel and leek in the oil 8 minutes, add the garlic, then the tomatoes and wine. Add the stock, orange zest, saffron, thyme and bay leaf and simmer 25 minutes. Season.
  2. Make the rouille. Blend the mayonnaise, red pepper, garlic and cayenne until smooth.
  3. Cook the seafood. Add the fish and simmer 4 minutes, then the mussels and shrimp. Cover and cook 4 to 5 minutes, until the mussels open and the shrimp are pink. Discard closed mussels.
  4. Serve. Ladle into wide bowls and serve with toasts spread with rouille.

Tips

  • Use at least two kinds of fish for the most flavor.
  • The broth can be made a day ahead.

Questions about this recipe

What fish goes in bouillabaisse?
Firm white fish like cod, halibut, monkfish or snapper, plus shellfish.
What is rouille?
A garlicky saffron or red pepper mayonnaise served on toast with bouillabaisse.

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