Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille in the south of France. This flavorful dish is a symbol of the region’s rich culinary heritage and is often considered a hallmark of Mediterranean cuisine. Bouillabaisse is typically made with a variety of fresh fish and shellfish, cooked in a fragrant broth of tomatoes, garlic, onions, and a blend of aromatic herbs such as thyme, fennel, and saffron. The dish is often served with a side of rouille, a spicy garlic mayonnaise, and crusty bread for soaking up the delicious broth.
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Step 1
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
Step 2
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Step 3
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Step 4
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition Facts (per serving)
365
Calories
18g
Fat
6g
Carbs
43g
Protein
Complement
The origins of bouillabaisse can be traced back to the 18th century, when Marseille fishermen would prepare the stew using the bony rockfish and other less desirable fish that they were unable to sell at market. Over time, the dish evolved and became a celebrated delicacy, with each family and restaurant in the region having their own unique recipe. Today, bouillabaisse is enjoyed by locals and tourists alike, and is often regarded as a symbol of the Mediterranean way of life, bringing people together to savor the bounty of the sea.
