Bouillabaisse recipe

Bouillabaisse recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Bouillabaisse is a classic French fish stew originating from the port city of Marseille. This hearty and flavorful dish is made with a variety of fish, shellfish, and aromatic herbs and spices. It is traditionally served with a rich saffron-infused broth and accompanied by crusty bread or rouille sauce. This recipe offers a step-by-step guide to recreate this beloved Mediterranean delicacy in your own kitchen.

Keywords: Bouillabaisse, French cuisine, fish stew, Marseille, saffron-infused broth.

Bouillabaisse recipe details

Bouillabaisse recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

1 kg	fish fillets and seafood, miscellaneous
16	clams, if desired
125 ml	olive oil
1	onion, sliced in rings
1 large	leek, sliced in rings
3 large	tomatoes, skinned and chopped
3 clove(s)	garlic, large, pressed
3	bay leaves, small and fresh
1 sachet	saffron powder
	sea salt and freshly ground black pepper
1 l	water or fish stock
	For the rouille:
2 slice(s)	white bread, thickly sliced, fresh
1	egg yolk
3 clove(s)	garlic, minced
2	red chilies, dried and pitted
	olive oil
	To serve with:
	grated cheese, e.g. Gruyère
	baguette, finely sliced and toasted

Instructions

To prepare the soup:
Clean the fish and the seafood. Cut large fish fillets in smaller pieces.

In a large saucepan, place the clams with a dash of water, cover the pan and heat while shaking the pan occasionally until the clams will open. Then remove the clams immediately and set aside.

Heat the oil in the pan and sauté the onions and the leek until soft and lucent. Add the tomatoes, garlic, bay leaves,saffron and season with salt and pepper. Simmer for 10 minutes. Then add the fish fillets, the sea food, the clams and the water or stock. Bring to the boil and simmer over gentle heat for 2-3 minutes until the fish is cooked. Season to taste.

To prepare the Rouille:
Sprinkle the bread in a bowl with 1 tablespoon of water, then squeeze the bread dry. Mix, best in a big mortar, the egg yolk, garlic, chilies and bread and purée until smooth. Little by little, add the olive oil mixing constantly until the sauce is thick. Season to taste with salt.

To serve:
Evenly divide the fish, the seafood and the clams in bowls and ladle the broth on top. Serve with toasted baguette, the Rouille and the grated cheese. The bread is delicious when spread with Rouille dipped into the soup and then sprinkled with cheese.

Preparation time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a