Bouillabaisse (Provençal Fish Stew)
In short: A saffron and fennel fish stew from Marseille, with several kinds of fish served in the broth alongside garlicky rouille and toast. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 55 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 500 kcal
Bouillabaisse is the fish stew of Marseille and the Provençal coast, built on a fragrant broth of tomatoes, fennel, saffron and orange peel. Several types of firm white fish and shellfish cook briefly in the broth, and the dish is served in two stages: the broth ladled over toasted bread first, then the fish on a platter. A spoonful of rouille, a garlic and saffron sauce, is stirred in at the table. Use whatever mix of fish is fresh and local.
Instructions
- Heat the oil in a large wide pot over medium heat. Cook the onion, fennel and leek for 10 minutes until soft but not browned. Add the garlic and cook for 1 minute.
- Add the tomatoes, orange zest, bay leaf, thyme and saffron. Cook for 5 minutes, then pour in the stock, add the salt and bring to a boil.
- Simmer the broth, partly covered, for 30 minutes. Remove the zest, bay leaf and thyme stems, and keep the broth at a gentle simmer.
- Meanwhile, boil the potato for the rouille in salted water for 15 minutes until soft, then drain. Mash it with the garlic, saffron, cayenne and salt, and beat in the olive oil in a thin stream until thick. Loosen with 3 tablespoons of hot broth.
- Add the thickest pieces of fish to the broth and simmer for 4 minutes. Add the thinner fillets, shrimp and mussels, cover and cook for 5 minutes more, until the fish is opaque and flakes easily (63°C / 145°F) and the mussels have opened. Discard any that stay closed.
- Toast the baguette slices and rub them with the cut garlic.
- Lift the fish and shellfish onto a warm platter with a ladle of broth and scatter with parsley.
- Ladle the broth into bowls over toast. Serve the fish alongside, with the rouille to stir into the broth or spread on toast.
Tips
- Ask the fishmonger for a few fish heads or bones. Simmered in the broth for 20 minutes and then strained out, they give much more depth than water alone.
- Add the delicate fish last and cook only until opaque. Fillets cooked longer will fall apart in the broth.
Questions and answers
What fish should I use for bouillabaisse?
Use at least three kinds of firm white fish, such as monkfish, sea bass, cod, John Dory or snapper. Rockfish are traditional in Marseille, but fresh local fish is the best choice anywhere.
Can I make bouillabaisse ahead of time?
Make the broth and rouille up to 2 days ahead and refrigerate them. Cook the fish in the reheated broth just before serving.
How is bouillabaisse different from other fish stews?
Bouillabaisse is flavored with saffron, fennel and orange zest, and the fish and broth are served separately with rouille and toast. Many other fish stews are served together in one bowl.
How long does it take to make Bouillabaisse (Provençal Fish Stew)?
About 1 h 40 min in total: 45 min of preparation and 55 min of cooking.
How many calories are in Bouillabaisse (Provençal Fish Stew)?
About 500 kcal per serving, with 46 g of protein, 28 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 28 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
