Bouillabaisse Provençal Fish Stew (Print View)

A fragrant Provençal seafood stew blending fresh fish, shellfish, saffron, and herbs with garlicky rouille.

# Components:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tablespoons olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - ½ teaspoon saffron threads
18 - 1 teaspoon fennel seeds
19 - ½ teaspoon black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - ¾ cup dry white wine
22 - 6¼ cups fish stock or water

→ For the Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - ½ teaspoon saffron threads, soaked in 1 tablespoon warm water
27 - ⅓ cup olive oil
28 - 1 teaspoon Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# Preparation Steps:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Cook for 8 to 10 minutes until softened without browning.
02 - Stir in tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, peppercorns, salt, and black pepper. Cook for 5 minutes to release aromas.
03 - Pour in white wine and simmer gently for 2 minutes. Add fish stock or water, bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes to develop flavor.
04 - Strain the broth through a fine sieve, pressing on solids to extract maximum flavor. Discard solids and return the broth to the cleaned pot.
05 - Bring the broth to a gentle simmer. Add firm fish pieces first and cook for 5 minutes. Then add oily fish, mussels, shrimp, and scallops if using. Simmer for an additional 5 to 6 minutes until seafood is cooked and mussels have opened. Discard any unopened mussels and adjust seasoning.
06 - In a bowl, whisk together egg yolk, garlic, chili, saffron with soaking water, and mustard until smooth. Slowly drizzle in olive oil while whisking constantly to form a thick, mayonnaise-like sauce. Season with salt.
07 - Ladle the stew into warm bowls, garnish with fresh parsley. Serve accompanied by toasted baguette slices brushed with olive oil and a generous spoonful of rouille.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but it comes together in just over an hour and feels effortless once you understand the flow.
  • The saffron-kissed broth with its whisper of orange and fennel is so aromatic that your kitchen will smell like a Provençal dream.
  • Making rouille feels like crafting magic—watching it transform from simple ingredients into silky gold is genuinely satisfying.
02 -
  • The sieve step isn't just for looks—straining the broth is what separates homemade bouillabaisse from a murky fish soup, and it's worth the extra few minutes.
  • Seafood cooks fast, so have everything prepped and ready before you add it to the broth; overcooked fish turns mushy and loses its delicate texture.
  • Don't let the rouille intimidate you—if it breaks while you're adding oil, start over with a fresh egg yolk and whisk the broken rouille into it slowly; it always recovers.
03 -
  • Make the rouille a few hours ahead and let it sit in the fridge; the flavors develop and deepen, and you'll have one less thing to do when serving.
  • Toast your baguette slices lightly on both sides, brush with olive oil, and let them cool slightly before serving—they should be crispy enough to dip but not so hard they're tooth-breaking.
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