• 1 kg
    Assorted fish (such as red snapper, sea bass, or monkfish, cleaned and cut into chunks)
  • 500 g
    Shellfish (such as mussels and clams, cleaned)
  • 2 pcs
    Onion (finely chopped)
  • 4 cloves
    Garlic (minced)
  • 2 pcs
    Tomatoes (diced)
  • 1 pcs
    Fennel Bulb (thinly sliced)
  • 1 pcs
    leek (thinly sliced)
  • 2 tbsp
    Olive Oil
  • 1 tsp
    Saffron Threads
  • 1 bouquet
    Garni (thyme, parsley, bay leaf)
  • 1 lt
    Fish Stock
  • 200 ml
    Dry White Wine
  • Salt and pepper to taste
  • Rouille and crusty bread for serving
  • 1
    In a large pot, heat the olive oil over medium heat. Add the onions, garlic, fennel, and leek. Sauté until softened, about 5 minutes.
  • 2
    Add the tomatoes, bouquet garni, saffron, fish stock, and white wine to the pot. Season with salt and pepper. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
  • 3
    Add the assorted fish to the pot and cook for 10 minutes. Then, add the shellfish and cook for an additional 5 minutes or until the shells open.
  • 4
    Remove the pot from heat and discard any unopened shells. Taste and adjust seasoning if needed.
  • 5
    Ladle the bouillabaisse into bowls and serve with a dollop of rouille and crusty bread on the side.

Are you ready to embark on a culinary journey to the coastal regions of France? Look no further than Bouillabaisse, a legendary seafood dish that showcases the essence of Mediterranean cuisine. This exquisite French stew is a harmonious marriage of fresh fish, shellfish, aromatic herbs, and a touch of saffron, resulting in a tantalizing symphony of flavors.

Bouillabaisse is a dish that originated in the port city of Marseille and has become an iconic representation of Provençal cuisine. It is traditionally prepared using an assortment of fish such as red snapper, sea bass, or monkfish, along with shellfish like mussels and clams. The fish and shellfish are simmered in a fragrant broth made with onions, garlic, tomatoes, fennel, leeks, saffron, and a bouquet garni of thyme, parsley, and bay leaf. The addition of dry white wine adds depth and complexity to the flavors.

The preparation of Bouillabaisse requires a certain level of culinary expertise, making it an ideal dish for those who enjoy a challenge in the kitchen. The careful selection and cleaning of the seafood, along with the precise timing of adding each ingredient to the pot, are key to achieving the perfect balance of flavors. However, the effort is well worth it when you taste the rich and flavorful result.

Bouillabaisse is meant to be enjoyed with family and friends, as it is a dish that brings people together. Serve it in large bowls with a dollop of rouille, a traditional Provençal sauce made with garlic, breadcrumbs, saffron, and olive oil, accompanied by crusty bread for dipping and savoring every last bit of the delicious broth.

So, whether you are a seafood lover, an admirer of French cuisine, or simply looking to expand your culinary horizons, Bouillabaisse is a must-try dish. Transport yourself to the sun-drenched coasts of Provence and indulge in the divine flavors of this timeless seafood stew. Bon appétit!