Soups & Stews
French Bouillabaisse Recipe
Bring a taste of France to your kitchen with this authentic Bouillabaisse, a traditional French seafood stew infused with saffron, fennel, and fresh fish. Follow Chef Healthy Henry for step-by-step guidance on creating this classic dish, complete with garlic sourdough bread and a homemade rouille. P
Ingredients
- 3lb. Fish (sea bass, or cod, etc.)
- Salt
- 1/2 c olive oil separated
- 2 large leeks, chopped
- 1 large bulb fennel, chopped
- 1 large potato, peeled and chopped
- About 20 threads of saffron
- 3 bay leaves
- 1 tbl salt
- 1 tsp dried thyme
- Fresh black pepper
- 4 large ripe tomatoes peeled, seeded, and chopped; juice reserved
- 8 cups fish stock (see previous recipe)
- 1 1/2 lb clams, rinsed
- 1 1/2 lb mussels, scrubbed and rinsed
- 3/4 Ib thin-fleshed squid cut into ringlets (optional)
- 2 Tbl chopped fresh flat-leaf parsley
- 10 slices garlic sourdough bread (see bonus video)
- 1 recipe rouille (see previous recipe)
Directions
- 1
Cut all the fish fillets into 2-in. pieces, keeping the fish separated. Sprinkle with salt and toss gently to distribute the salt.
- 2
In a large pot add 1/4 cup of the olive oil, leeks, fennel, potatoes, saffron, bay leaves, thyme, salt, and pepper.
- 3
Stir and cook slowly over medium-low heat until the leeks are soft but not browned and the potatoes are tender, about 30 min.
- 4
Add tomatoes, strained tomato juice, fish stock and a pinch of salt. Bring to a rapid simmer.
- 5
Add fish and remaining 1/4 cup olive oil to the simmering broth, raise the heat to high, and boil for about 10 min.
- 6
Add clams and mussels. Cook for another 5 min. In the last minute, add squid and parsley.
- 7
Add salt to taste. Remove from heat, cover, and let stand for 15 min.
- 8
To serve Add 2 slices of the garlic bread in the bottom of a wide-rimmed serving bowl.
- 9
Arrange the clams and mussels around the bowl then ladle the soup on top. Serve with a spoonful of the rouille and a sprinkle of parsley.
- 10
This dish goes ideally with a nice rosé from the Côtes de Provence.
