Bouillabaisse
Tags: #classic-french #seafood #stew
Serving: 6 servings
Total time: 2 hours
The iconic Marseilles fish soup with a saffron-perfumed broth, served with garlicky rouille and crisp toasts.
Ingredients
For the quick fish stock:
- 20 ml extra-virgin olive oil
- 1500 g fish frames and heads (non-oily white fish), rinsed
- 100 g onion, chopped
- 100 g leek greens, chopped
- 80 g celery, chopped
- 100 g fennel trimmings, chopped
- 150 ml dry white wine
- 1500 ml cold water
- 5 g black peppercorns
- 2 g fine sea salt
- 10 g flat-leaf parsley stems
- 1 g bay leaves (2 leaves)
For the bouillabaisse:
- 60 ml extra-virgin olive oil
- 300 g onions, thinly sliced
- 200 g leeks (white and light green), thinly sliced
- 200 g fennel bulb, thinly sliced
- 20 g garlic, finely minced
- 30 g tomato paste
- 400 g crushed tomatoes
- 60 ml pastis
- 200 ml dry white wine
- 0.5 g saffron threads
- 6 g orange zest strips (peel only)
- 2 g fennel seeds, lightly crushed
- 10 g flat-leaf parsley stems
- 4 g fresh thyme
- 1 g bay leaves (2 leaves)
- 1500 ml hot fish stock (from above)
- 600 g waxy potatoes, peeled and sliced 1 cm thick
- 10 g fine sea salt (plus more to finish)
- 2 g ground black pepper
- 2 g Espelette pepper (or mild chili powder)
Seafood:
- 1200 g mixed firm white fish, skin-on, cut into 6–8 cm pieces (e.g., monkfish, gurnard, hake, John Dory)
- 500 g mussels, scrubbed and debearded
- 300 g large shrimp (prawns), shell-on
For the rouille:
- 50 g stale baguette crumb
- 40 ml boiling water
- 10 g garlic, grated
- 0.25 g saffron threads
- 2 g cayenne or Espelette pepper
- 18 g egg yolk (1 large yolk)
- 10 ml lemon juice
- 120 ml extra-virgin olive oil
- 2 g fine sea salt
For the garlic toasts:
- 300 g baguette, sliced 1 cm thick