Classic Bouillabaisse

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 carrot, diced 1 carrot, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 pound (450g) mixed fish fillets (such as cod, halibut, and sea bass), cut into chunks 1 pound (450g) mixed fish fillets (such as cod, halibut, and sea bass), cut into chunks
• 1 pound (450g) shellfish (such as mussels and shrimp) 1 pound (450g) shellfish (such as mussels and shrimp)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Crusty French bread, for serving Crusty French bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 20g (Sugars: 6g)
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, leeks, garlic, fennel, and carrot. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the bay leaf, dried thyme, dried oregano, and saffron threads. Stir to combine and cook for an additional minute.
3. 3.
   Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
4. 4.
   Add the fish stock and diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
5. 5.
   Add the fish fillets and shellfish to the pot. Cook for 5-7 minutes, or until the fish is cooked through and the shellfish have opened.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the pot.
8. 8.
   Serve the Bouillabaisse hot, garnished with fresh parsley, and accompanied by crusty French bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If certain fish varieties are not available, you can substitute them with other firm white fish.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• Use a variety of seafood to add depth of flavor to the Bouillabaisse.
• Serve the Bouillabaisse with a dollop of rouille, a traditional French sauce made with garlic, saffron, and olive oil.
• For a richer flavor, you can add a splash of Pernod or other anise-flavored liqueur to the broth.
• Make sure to have plenty of crusty French bread on hand to soak up the flavorful broth.
• Leftover Bouillabaisse can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Bouillabaisse in large bowls, making sure to distribute the fish and shellfish evenly. Accompany each serving with a slice of crusty French bread for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of Bouillabaisse with a sprinkle of fresh parsley to add a pop of color. Serve the dish with a side of rouille sauce for guests to add according to their preference.