Description

This Bouillabaisse recipe is a rich, flavorful seafood stew filled with fresh fish, shellfish, and aromatic herbs, served with toasted bread and rouille. It’s perfect for seafood lovers and an excellent dish for any special occasion.

Ingredients

For the seafood stock:

– 2 pounds shrimp shells, fish heads, fish bones, seafood trimmings, etc.

– 1/2 onion cut into wedges

– 1 carrot peeled and cut into 1-inch pieces

– 1 stalk celery cut into 1-inch pieces

– 1 teaspoon salt

– 1 strip orange zest (2-3 inches)

– 8 cups water

– 8 ounces clam juice

– 1/2 teaspoon saffron threads

– 3 sprigs fresh thyme

– 3 sprigs fresh parsley

– 1 bay leaf

For the Bouillabaisse:

– 3 tablespoons olive oil

– 3/4 cup yellow onion finely diced

– 3/4 cup leeks (light green and white parts, sliced)

– 1/2 cup fennel bulb diced

– 1 tablespoon garlic minced

– 15-ounce can crushed tomatoes (preferably San Marzano brand)

– 2 teaspoons kosher salt

– 1/2 teaspoon black pepper

– 1 pound mussels scrubbed and debearded

– 1 pound clams scrubbed

– 2 pounds white fish (at least two varieties such as halibut, cod, snapper, sole, or monkfish)

– 1 pound shrimp (medium to large size)

– 2 tablespoons parsley chopped

– Parsley sprigs and lemon wedges for serving (optional)

– Bread for serving (toasted if desired)

For the rouille:

– 1 tablespoon seafood stock (from the recipe above)

– 1 teaspoon garlic chopped

– 1/4 teaspoon cayenne pepper

– 1/2 cup soft white breadcrumbs (from alcohol-free bread)

– 1/4 cup roasted red pepper (jarred is fine)

– 1/2 teaspoon kosher salt

– 1/2 cup mayonnaise

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Instructions

2. Place all of the stock ingredients in a large pot. Bring to a simmer and cook for 30-45 minutes. Strain the stock and reserve for later use. You will need 8 cups for the stew and 1 tablespoon for the rouille.

3. Clean the pot and place it back on the stove. Heat the olive oil over medium heat until it shimmers. Add the diced onion, sliced leeks, and fennel. Cook gently, stirring often, until the vegetables soften and release their aroma.

4. Add the minced garlic and cook briefly, stirring constantly to prevent browning. Stir in the crushed tomatoes, salt, and black pepper. Pour in the reserved seafood stock and bring everything to a steady simmer. Let the broth cook for several minutes to allow the flavors to meld and deepen.

5. Add the mussels and clams first, as they take slightly longer to open. Cover the pot and cook until they begin to open. Next, gently add the chunks of white fish and shrimp. Simmer just until the seafood is opaque and tender. Avoid overcooking, as delicate seafood can become tough quickly.

6. Remove any mussels or clams that remain closed. Finish the Bouillabaisse by sprinkling chopped parsley over the top. Serve immediately with toasted bread and rouille. Garnish with parsley and lemon if desired.

7. For the rouille: Place all the ingredients in a food processor or blender. Blend until smooth and creamy.

Notes

Use the freshest seafood available, as quality directly affects the final flavor of your Bouillabaisse. Visit a trusted fish market and ask for a mix of fish that holds its shape during cooking. Cut the fish into large pieces so they remain intact.

Do not let the stock boil aggressively. A gentle simmer keeps the broth clear and flavorful. Saffron should be used sparingly, as a little goes a long way.

Layering the seafood is essential. Adding shellfish first and fish later ensures everything finishes cooking at the same time. Stir gently to avoid breaking the fish.

The rouille can be prepared in advance and refrigerated. Bring it to room temperature before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Seafood Stew
Method: Simmering
Cuisine: French