French Classic: Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This dish is a celebration of the sea, featuring a variety of fish and shellfish cooked in a flavorful broth made with tomatoes, onions, garlic, and saffron. Bouillabaisse is typically served with a side of rouille, a garlicky mayonnaise, and crusty bread.

Ingredients:

• 2 lbs (900g) assorted fish (such as snapper, sea bass, or monkfish), cleaned and cut into chunks
• 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) clams, cleaned
• 1 lb (450g) shrimp, peeled and deveined
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 leeks, white part only, thinly sliced
• 4 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 fennel bulb, thinly sliced
• 1/2 cup dry white wine
• 1 quart fish stock or clam juice
• 1 cup water
• 1/2 teaspoon saffron threads
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried orange zest (or fresh zest of 1 orange)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

For the Rouille:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste

Instructions:

Preparing the Bouillabaisse:

1. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sliced leeks, and minced garlic. Sauté until the vegetables are soft and translucent, about 5 minutes.
2. Add Tomatoes and Fennel:
   • Stir in the chopped tomatoes and sliced fennel. Cook for another 5 minutes until the vegetables begin to soften.
3. Deglaze with Wine:
   • Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has reduced slightly.
4. Add Stock and Spices:
   • Add the fish stock, water, saffron threads, bay leaf, dried thyme, and orange zest. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
5. Cook the Seafood:
   • Add the chunks of fish to the pot and simmer for 5 minutes. Add the mussels, clams, and shrimp, and cook for another 5-7 minutes, or until the shellfish have opened and the shrimp are pink and opaque. Discard any mussels or clams that do not open.

Preparing the Rouille:

1. Mix the Ingredients:
   • In a small bowl, combine the mayonnaise, minced garlic, lemon juice, smoked paprika, cayenne pepper, and a pinch of salt. Stir until well combined.

Serving:

1. Garnish and Serve:
   • Ladle the bouillabaisse into large bowls, making sure to include a variety of fish and shellfish in each serving. Garnish with chopped fresh parsley.
2. Accompaniments:
   • Serve the bouillabaisse with a side of rouille and crusty bread for dipping.

Bouillabaisse is a flavorful and aromatic fish stew that captures the essence of the Mediterranean. With its rich broth and a variety of fresh seafood, this dish is perfect for a special occasion or a cozy meal. Enjoy the taste of Provence with this classic recipe. Bon appétit!