Bouillabaisse

Steps

1. Rinse the fish frames and heads under cold water for 30 seconds.
2. Drain the fish frames and heads in a colander.
3. Heat 20 ml olive oil in a large stockpot over medium heat.
4. Add 100 g chopped onion to the pot.
5. Cook the onion for 2 minutes.
6. Add 100 g chopped leek greens to the pot.
7. Cook the leeks for 2 minutes.
8. Add 80 g chopped celery to the pot.
9. Cook the celery for 2 minutes.
10. Add the fish frames and heads to the pot.
11. Stir the bones for 2 minutes.
12. Add 150 ml dry white wine to the pot.
13. Boil the wine for 2 minutes.
14. Add 1500 ml cold water to the pot.
15. Add 100 g fennel trimmings to the pot.
16. Add 5 g black peppercorns to the pot.
17. Add 2 g fine sea salt to the pot.
18. Add 10 g parsley stems and 1 g bay leaves to the pot.
19. Bring the pot to a bare simmer over medium heat.
20. Skim foam from the surface with a ladle.
21. Simmer the stock for 30 minutes.
22. Strain the stock through a fine sieve into a clean pot.
23. Discard the solids from the stock.
24. Keep 1500 ml of the stock warm over low heat.
25. Heat 60 ml olive oil in a wide Dutch oven over medium heat.
26. Add 300 g sliced onions to the pot.
27. Cook the onions for 5 minutes.
28. Add 200 g sliced leeks to the pot.
29. Cook the leeks for 3 minutes.
30. Add 200 g sliced fennel bulb to the pot.
31. Cook the fennel for 5 minutes.
32. Add 20 g minced garlic to the pot.
33. Cook the garlic for 1 minute.
34. Add 30 g tomato paste to the pot.
35. Cook the tomato paste for 2 minutes.
36. Add 60 ml pastis to the pot.
37. Boil the pastis for 1 minute.
38. Add 200 ml dry white wine to the pot.
39. Boil the wine until reduced by half for 3 minutes.
40. Add 400 g crushed tomatoes to the pot.
41. Add 0.5 g saffron threads to the pot.
42. Add 6 g orange zest strips to the pot.
43. Add 2 g crushed fennel seeds to the pot.
44. Add 10 g parsley stems, 4 g thyme, and 1 g bay leaves to the pot.
45. Pour 1500 ml hot fish stock into the pot.
46. Add 600 g sliced potatoes to the pot.
47. Bring the pot to a gentle simmer over medium heat.
48. Simmer the pot until the potatoes are just tender for 15 minutes.
49. Season the broth with 10 g fine sea salt.
50. Add the densest fish pieces to the pot.
51. Simmer the pot for 3 minutes.
52. Add the remaining fish pieces to the pot.
53. Simmer the pot for 3 minutes.
54. Add 500 g mussels to the pot.
55. Cover the pot with a lid.
56. Cook the mussels until opened for 3 minutes.
57. Add 300 g shrimp to the pot.
58. Simmer the pot until the shrimp turn opaque for 2 minutes.
59. Transfer the fish and shellfish to a warm platter with a slotted spoon.
60. Cover the platter loosely with foil.
61. Heat the oven to 200°C.
62. Slice the baguette into even 1 cm slices.
63. Brush the slices with 30 ml olive oil.
64. Bake the slices until crisp and light gold for 8 minutes.
65. Rub each hot toast with the cut side of the 8 g garlic clove.
66. Combine 50 g stale bread crumb and 40 ml boiling water in a bowl.
67. Rest the soaked bread for 2 minutes.
68. Pound 10 g garlic and 2 g fine sea salt to a paste in a mortar.
69. Add 0.25 g saffron threads to the mortar.
70. Add 2 g cayenne or Espelette to the mortar.
71. Add the soaked bread to the mortar.
72. Pound the mixture to a smooth paste.
73. Add 18 g egg yolk and 10 ml lemon juice to the mortar.
74. Drizzle 120 ml olive oil into the mortar while pounding.
75. Continue pounding until the rouille is thick and glossy.
76. Season the rouille with additional salt if needed.
77. Taste the bouillabaisse broth for seasoning.
78. Add 2 g fine sea salt to the broth if needed.
79. Add 2 g ground black pepper to the broth.
80. Add 2 g Espelette pepper to the broth.
81. Boil the broth for 1 minute.
82. Remove the parsley stems, thyme, bay leaves, and orange zest from the pot.
83. Ladle the hot broth into warm bowls.
84. Arrange the fish and shellfish on top of the broth or on a separate platter.
85. Serve the garlic toasts and rouille alongside.

Notes

• Fish selection: Combine at least three species for depth—gelatinous or bony fish (gurnard, conger, rascasse/rockfish) plus firm fillets (monkfish, John Dory, hake). Avoid oily fish (salmon, mackerel) for the stock.
• Texture and timing: Keep the broth at a simmer to preserve clarity. Add seafood by density so nothing overcooks.
• Classic service: In Marseille, the broth is often served first over rouille-smeared toasts, followed by the fish on a platter with more broth.
• Substitutions: Use 2 g mild chili in place of Espelette. Replace pastis with 20 ml anise liqueur or omit if preferred.
• Make-ahead: Stock and rouille can be made 1 day ahead; reheat stock gently and whisk rouille before serving.
• Related recipes: See also Fish Fumet (quick stock), Rouille, and Aioli for additional Provençal accompaniments.